Assessment fatty acids composition during process of silver carp fish sausage enriched by fish oil

In various countries fish sausage is supplied in different formulas. Unfortunately, in our country because of different reasons, production and supply of fish sausage in industrial level has not yet been successful and the efforts, has also been doomed to failure or not welcomed. Fish fat is a rich source of poly unsaturated fatty acids (PUFA or Omega-3). In this research, in addition to producedy and enrichement sausage with fish oil, the maintenance of fatty acids has also experimented using GC during the heatingprocess. The stages of producing ground fish and fish sausage are as follow: transferring and preparing fish, washing the cleared fish, filleting, separating fillet steak, washing and drying them, refining meat, producing and homogenous mixture from basic ingredients in a cutter, filling, knotting and heat processing. The fish sausage produced by this method welcomed by the subjects. The fish flavor and taste of fish sausage by enrichment with oil fish, was highly acceptable. Comparing fatty acids, including unsaturated fatty acids in ground and fish oil used in producing fish sausage with fish sausage showed that the heat used in processing had the least effect on fatty acids of the used meat and oil and produced fish sausage with Omega-3 unsaturated fatty acids is considered as food for good health.