Comparison of proximate analysis and physicochemical changes in fish sausage during refrigerated storage

Aim of this study was to evaluate proximate analysis and physicochemical changes in fish sausage made from unwashed and washed mince during refrigerated storage. Sausages produced from unwashed and washed mince and kept refrigerated and subsequently chemical, physical and sensorial analysis were performed. The results showed that the impact of washing process on trial factors (P<0.05). Sausage made from unwashed mince had the higher amount of protein, fat and ash in comparison with sausage made from washed mince (P<0.05). Total moisture in unwashed mince group was lower than washed mince group (P<0.05). Released water and expressible moisture increased during the trial period (P<0.05). Released water in washed mince group was higher than mince group (P<0.05). However, hardness and chewiness changes during time did not have statistical differences in trial groups (P>0.05), but amount of these factors in unwashed mince was higher than washed mince (P<0.05). Washed mince had the higher whiteness and Hue* than mince (P<0.05). TBA in washed mince depicted lower intensity increasing during time but did not exceed allowed limit at the end of experiments (P<0.05). pH in washed mince was higher than unwashed mince (P<0.05). Overall results proved in order to produce silver carp sausage washing process is not needed.