Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of talang Queenfish (Scomberoides Commersonnianuus)

The purpose of this study was to investigate and to compare the physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi. Chemical analysis of the products at time zero showed that Surimi sausage contained less protein, fat and ash due to the washing steps during Surimi preparation. Comparison of the colorimetric results of the products obtained from the Hunter lab color scale using image-processing toolbox of MATLAB program represented significant difference for “L” and “a” colorimetric parameters between the two types of sausages. To evaluate the textural property of the samples, puncture test was carried out. The results showed more firmness of the fish sausage compared to Surimi fish during storage period of 0, 14, 30, 45 and 60 days. The sensory evaluation showed that acceptability of the Surimi sausage was more than the fish sausage especially at 60 days of preservation. SDS-PAGE electrophoresis of the samples during the preservation times exhibited more intensity of the bands related to α-actinin, actin and β-trompomyosin in Surimi sausage compared to that for fish sausage. This study demonstrated that Surimi sausage has higher quality indicators than fish sausage