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STABILITY OF REFRIGERATED MULLET SAUSAGE
Author(s) -
DALEY L. H.,
DENG J. C.,
OBLINGER J. L.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08527.x
Subject(s) - food science , flesh , mullet , preservative , chemistry , shelf life , sodium nitrite , flavor , limiting , fishery , biology , fish <actinopterygii> , mechanical engineering , engineering
A storage study including microbiological assay, chemical determination of rancidity, and sensory evaluation was performed on a sausage‐type product developed from minced mullet. Eight treatments were tested to determine the effect of a liquid smoke flavoring, a textured soy flour, and two methods of flesh recovery (hand filleted or mechanically deboned flesh). Results indicated a shelf‐life of approximately 2 wk at 2°C with no preservatives other than the liquid smoke flavoring (0.5%) and sodium nitrite (100 ppm). The limiting factor was the development of off‐flavors which correlated to total bacterial counts of approximately 4.8 × 10 5 APC/g.