Citation
Shinohara N. K. S., . and dos Anjos B. W., . and Andrade H. A., . and Veloso R. R., . and Maciel M. I. S., . and Oliveira Filho P. R. C., . Development and evaluation of fresh sausage type of marine catfish Sciades herzbergii (Bloch. 1794) stored under low temperatures. pp. 619-629. ISSN 2231-7546
Abstract
The objective of the present work was to develop and evaluate the quality aspects of fresh sausage from marine catfish (Sciades herzbergii) stored under low temperatures. The formulated sausage yielded 59.6 moisture 18.9 protein 11.6 lipid 3.0 ash 6.8 carbohydrates acceptability index between 90.2 to 82.7 and purchase intent of probably would buy. During refrigeration storage there was an increase in lipid oxidation volatile bases nitrogen redness (a) and reduced water-holding capacity. Staphylococcus coagulase positive were 2 log CFU/g and E. coli increased. During frozen storage there was an increase in lipid oxidation and volatile bases nitrogen. The values of L a and b decreased. E. coli and Staphylococcus coagulase positive were 2 log CFU/g. Therefore the sausages of marine catfish featured good nutritional quality sensory and shelf life between 21 to 25 days when kept under refrigeration and four months under freezing.
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Abstract
The objective of the present work was to develop and evaluate the quality aspects of fresh sausage from marine catfish (Sciades herzbergii) stored under low temperatures. The formulated sausage yielded 59.6 moisture 18.9 protein 11.6 lipid 3.0 ash 6.8 carbohydrates acceptability index between 90.2 to 82.7 and purchase intent of probably would buy. During refrigeration storage there was an increase in lipid oxidation volatile bases nitrogen redness (a) and reduced water-holding capacity. Staphylococcus coagulase positive were 2 log CFU/g and E. coli increased. During frozen storage there was an increase in lipid oxidation and volatile bases nitrogen. The values of L a and b decreased. E. coli and Staphylococcus coagulase positive were 2 log CFU/g. Therefore the sausages of marine catfish featured good nutritional quality sensory and shelf life between 21 to 25 days when kept under refrigeration and four months under freezing.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Sausages |
| AGROVOC Term: | Fish products |
| AGROVOC Term: | Siluriformes |
| AGROVOC Term: | Marine catfish |
| AGROVOC Term: | Refrigerated storage |
| AGROVOC Term: | Low temperature |
| AGROVOC Term: | Freezing |
| AGROVOC Term: | Water holding capacity |
| AGROVOC Term: | Sustainability |
| AGROVOC Term: | Sensory evaluation |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:53 |
| URI: | http://webagris.upm.edu.my/id/eprint/7799 |
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