Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

ZarulAkmam M., . and Umi Hartina M. R., . and Nor Qhairul Izzreen M. N., . and Nabila H. Z., . and Wafin W., . and Mat Yusoff M., . and Ismail-Fitry M. R., . and Rozzamri A., . Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying. pp. 457-466. ISSN 22317546

In the present work the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content protein content and water holding capacity but decreased shrinkage and cooking loss. The incorporation of ROP was also able to significantly decrease fat absorption during frying. However increased amount of ROP caused a significant decrease in texture especially after frying. Although a decrease in texture was recorded the sensory analysis score did not display any significant difference on the colour hardness and overall acceptability of the surimi sausage. The development of surimi sausage incorporated with ROP could be an approach to utilise fish as a commodity and produce a healthier and more nutritious sausage even after frying.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(03)%202021/05%20-...

Abstract

In the present work the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content protein content and water holding capacity but decreased shrinkage and cooking loss. The incorporation of ROP was also able to significantly decrease fat absorption during frying. However increased amount of ROP caused a significant decrease in texture especially after frying. Although a decrease in texture was recorded the sensory analysis score did not display any significant difference on the colour hardness and overall acceptability of the surimi sausage. The development of surimi sausage incorporated with ROP could be an approach to utilise fish as a commodity and produce a healthier and more nutritious sausage even after frying.

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Item Type:	Article
AGROVOC Term:	Surimi
AGROVOC Term:	Oats
AGROVOC Term:	Frying
AGROVOC Term:	Chemical composition
AGROVOC Term:	Texture
AGROVOC Term:	Sampling
AGROVOC Term:	Sensory testing
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Reduced fat foods
AGROVOC Term:	Fish products
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9904

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