Turkish Journal of Fisheries and Aquatic Sciences
2013, Vol 13, Num, 4 (Pages: 561-569)
The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder
Palestina Santana 1 ,Nurul Huda 1 ,Tajul Aris Yang 1
1 Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia 11800, Penang Malaysia
DOI :
10.4194/1303-2712-v13_4_01
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Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5%
carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch
was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were
analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher
(P<0.05) hardness, springiness, and cooking yield values than SP. KJC had significantly improved (P<0.05) gel strength
(2255.42 g mm) compared to that of SP (1784.98 g mm). KJC also had better fat retention than sCMC and ALG. Sensory
characteristics were evaluated by 12 trained panelists using a quantitative descriptive analysis (QDA). sCMC, ALG, and KJC
scored higher than SP for hardness, cohesiveness, and springiness, but the scores were quite close to those of FS. The addition
of CMC, alginate, or konjac did not influence the oiliness, fish flavor, and color of fish sausages. Overall, of the hydrocolloids
tested, konjac was the best at improving the physicochemical properties and sensory characteristics of sausage prepared with
surimi powder, followed by alginate and CMC
Keywords :
Fish sausage, surimi powder, texture, hydrocolloid, QDA