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PREPARATION of FERMENTED SAUSAGES FROM UNDERUTILIZED FISH and MEAT SOURCES
Author(s) -
HWANG JHUNG WON,
ANGEL SAM,
KINSMAN DONALD M.,
HALL KENNETH N.
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00100.x
Subject(s) - food science , fish <actinopterygii> , taste , fermentation , chemistry , lactic acid , haddock , aroma , fish products , biology , fishery , bacteria , genetics
Poultry, beef and pork meats were used in 1:1 combinations with mechanically deboned haddock or cod fish to produce narrow caliber sausages based on lactic acid fermentation at temperatures between 20° and 23°C. After fermentation the pH's of the fish‐meats sausage combinations were reduced, ranging from 5.4 to 5.1 while the beef‐pork sausage pH's fell from 5.1 to 5.0. Following drying for one week, the fish‐meat sausages contained between 17 to 36% moisture while the beef‐pork contained between 25 and 30% moisture. the initial fat content of all the sausages had been adjusted to 17% but following drying, the fish‐meat sausages contained between 21 and 35% fat while the beef‐pork sausage fat content was between 29 and 30%. The fish‐meat sausages were found acceptable by taste panels consisting of between 25 and 70 panelists. However, the beef‐pork sausages were preferred over the fish‐meat combinations. A minority of panelists commented on the presence of a fish taste in the fish‐meat combinations especially in the fish‐chicken sausages.