title: Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince.
abstract: Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G') of control sample faced a substantial slop from 10 °C to 58 °C, corresponding to the lowest magnitude of G' at its gelling point (~58°), but completed at around 70 °C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42 °C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90 °C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.
authors.affiliation: Department of Food Science, Sari Islamic Azad University, Sari, Iran.
authors.forename: Ala
authors.initials: A
authors.lastname: Hashemi
authors.affiliation: Department of Fisheries, Sari Agricultural Sciences and Natural Resources University (SANRU) , PO Box:578, Sari, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Jafarpour
keywords: Fish mince; Microstructure; Rheological properties; Sausage; Texture profile analyses