Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage

Nkrumah T^1, and Akwetey W. Y^1,

¹Department of Animal Science, Faculty of Agriculture, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana

Cite this paper:
Nkrumah T and Akwetey W. Y. Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage. American Journal of Food Science and Technology. 2018; 6(3):118-122. doi: 10.12691/ajfst-6-3-6

Abstract

In this study pH, water holding capacity and cooking yield of meats (Mackerel, Catfish and Pork) and their corresponding sausages were determined. Acidity (pH) and water holding capacity were also determined. Sensory evaluation was conducted using a Hedonic scale rating in order to evaluate consumer acceptability of the sausages. Sausage appearance, taste, texture, juiciness, flavour, mouthfeel, and overall acceptability were evaluated on a scale of 1 (Dislike Extremely) to 9 (Like Extremely). Pork and catfish sausages recorded significantly (p<0.05) higher water holding capacity than mackerel sausage in both raw and cooked forms. Also pH of mackerel and catfish were higher (P<0.05) than pork in both raw and cooked states. Most of the sensory panelists prefer pork sausage to fish sausages. It was concluded that though catfish frankfurter-type sausage had high cooking yield but majority of consumers prefer pork sausage.

Keywords:
fish sausage acidity water holding capacity pork sausage sausage appearance

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