Vol. 12, Issue 3 (2023)

Author(s):
Sandeep B Gore, Amjad K Balange, Satyajit S Belsare, Adinath T Markad, Ajay T Tandale, Shailendra S Relekar, Prashant A Telvekar and Swapnil S Ghatge

Abstract:
The study was performed to develop emulsion fish sausages from Indian major carps as a ready to eat products in commensurate with demands of the existing consumer. The mince of Indian major carps (Catla, Rohu and mrigal) was utilized for development of emulsion sausages. The prepared sausages were heat processed at 40 °C for 30 min in a water bath followed by 90 °C for 20 min and kept in refrigerator overnight before analysis. The pH of the emulsion sausages varied between 6.63 and 6.81 suggests minimum degradation of important constituents of nutrients. The prepared sausages showed cooking yield from 83.66 to 87.77% and emulsion stability in the range of 4.60 to 6.69%. The highest expressible Moisture content (2.76%) was recorded in Labeo rohita as a consequence of low cooking yield. The moisture and protein content were ranged in between 70.62 to 71.26% and from 15.16 to 15.52 in the emulsion sausages of Indian major carps. Higher fat content in the present study was due to addition of oil for development of emulsion sausages. Overall, physical quality and proximate composition supports nutritious sausages at the hands of consumer. The study confirmed that white fleshed mince of Indian major carps could be effectively used for growth of ready-to-eat products in the form of sausages to suit ever changing life style of population.