Science Journal of Microbiology

March 2014, Volume 2014, ISSN: 2276-626X

Author(s) 2014. This work is distributed under the Creative Commons Attribution 3.0 License.

Research Article

 

Some Physicochemical Properties of Malaysian Commercial Fish Sausage

1Assoc.prof. Dr. Rosnah BT HAJI Shamsudin,2Assoc.prof. Dr Zhaksylykova Gulshat 3Kurmanbekova Aigerim

1,2Food science and technology laboratory ,Universiti Putra Malaysia, 43400UPM Serdang Darul Ehsan, Malaysia
3Kazakh-Japan innovation center of Kazakh National Agrarian university, Almaty, Kazakhstan 050000.

Accepted 19th February, 2014; Available Online 12 March, 2014

doi: 10.7237/sjmb/272

Abstract:

Five brands of Malaysian commercial fish sausages were analyzed for proximate and physicochemical properties. The proximate contents showed significant differences (p<0.05) among the samples. The protein and fat contents ranged from 8.18-10.77% and 0.93-6.53%, respectively. There were significance differences (p<0.05) among the fish sausages in the lightness value. A folding test showed no significant differences among the fish sausages, with all samples receiving the highest score. hardness ,elasticity, cohesiveness, gumminess, chewiness and shear force were significantly different (p<0.05) among the samples. This study showed that physicochemical properties among the sample were relatively different, but most o f the samples fulfilled the requirements of a good quality sausage.

Keyword:Fish sausages, proximate composition, physicochemical properties, folding test, textural properties.

 

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