FISH SAUSAGE - ITS PREPARATION AND QUALITY CHANGES DURING STORAGE

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Parent Category: 1984

WAN RAHIMAH BT. WAN ISMAIL

SUMMARY

Fish sausages have been successfully developed from tuna (Euthynnus affinis Cantor.). Tuna sausages have the following chemical composition - 63.7% moisture content, 13.7% crude protein (N x 6.25), 5.2% fat and 1.67% ash. Skinless sausages were canned in 2% brine and were found to be highly acceptable after six months storage at ambient temperature (30°C). No significant changes were observed chemically, or organoleptically throughout the study period. Vacuum packed skinless sausages stored under chilled and frozen conditions were found to have a shelf life of 12 weeks and six months respectively based on chemical and microbiological tests.

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