title: Effect of frozen storage on the characteristics of a developed and commercial fish sausages.
abstract: The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at -20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.
authors.affiliation: Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman.
authors.forename: Ismail M
authors.initials: IM
authors.lastname: Al-Bulushi
authors.affiliation: School of Applied Sciences, RMIT University, Bundoora West Campus, Plenty Road, Building 223, Level 1, Melbourne, Vic 3083 Australia.
authors.forename: Stefan
authors.initials: S
authors.lastname: Kasapis
authors.affiliation: School of Science, Monash University, PO Box 8975, 46780 Kelana Jaya, Selangor Malaysia.
authors.forename: Gary A
authors.initials: GA
authors.lastname: Dykes
authors.affiliation: Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112 Oman.
authors.forename: Humaid
authors.initials: H
authors.lastname: Al-Waili
authors.affiliation: Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman.
authors.forename: Nejib
authors.initials: N
authors.lastname: Guizani
authors.affiliation: Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112 Oman.
authors.forename: Hamed
authors.initials: H
authors.lastname: Al-Oufi
keywords: Color; Fish; Frozen storage; Rancidity; Sausages