Process development of fish sausage

Abstract

Process development for fish sausage from hybrid Clarias catfish meat and surimi was conducted using ratios of catfish meat to surimi at 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100; pork fat at 0, 5, 10, 15 and 20% (w/w of fish and surimi). Sensory evaluation scores showed that fish sausage prepared from fish meat to surimi at a ratio of 40:60 with 10% pork fat got the highest acceptability score. Improving of nutritive value by adding 0, 1, 2, 3, 4 and 5% fish oil or 0, 0.1, 0.3 and 0.5% calcium phosphate or calcium lactate (w/w of fish and surimi) was carried out. It was found that sausage sample with 3% fish oil or 0.5% calcium phosphate or calcium lactate was still accepted by the panelists.