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Characteristics of mince from pond‐bred silvercarp ( Hypophthalmichthys molitrix ) and preliminary experiments on its use in sausages
Author(s) -
Gelman Alexander,
Benjamin Eugenia
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740470210
Subject(s) - food science , food spoilage , hypophthalmichthys , thiobarbituric acid , chemistry , fish <actinopterygii> , total viable count , organoleptic , fishery , silver carp , biology , biochemistry , genetics , oxidative stress , lipid peroxidation , bacteria
Abstract The quality of fresh, chilled and frozen mince made from the flesh of pond‐bred silvercarp (Hypophthalmichthys molitrix (Val)) was evaluated. Flavour panel scores for all minces were acceptable and this quality did not deteriorate during storage for one week in a domestic refrigerator (5–6°C) or for one year at −20°C. The levels of oxidative rancidity (2‐thiobarbituric acid analysis) in the minces were consistent with this maintenance of quality. Aerobic plate counts at 25°C of fresh mince rose from 7–9 × 10 4 to 1.1 × 10 5 after 6 days' storage at 5–6°C. Coliform and psychrotroph counts rose from 1.0 × 10 1 and 7–8 × 10 3 to 5–4 × 10 2 and 1.3 × 10 4 , respectively. The functional and textural properties of pond‐bred silvercarp mince in terms of salt‐soluble protein content, water binding capacity and penetrometer values were measured on fresh, refrigerated and frozen samples. All‐fish sausages and frankfurters developed from pond‐bred silvercarp mince were assessed in laboratory and consumer tests against commercial beef sausages and frankfurters. The fish products competed well and achieved levels of acceptance similar to those of the beef‐containing products. Texture measurements revealed slight changes in the fish products during storage for 7 days at 5–6°C. No spoilage was detected in any of the products after a week at 5–6°C. The nutritional advantages of the fish sausages and frankfurters are discussed.