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Shelf-life and sensory evaluation of fish sausage manufactured on a pilot plant scale.

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. and Yunus Ahmed, S. (1968) Shelf-life and sensory evaluation of fish sausage manufactured on a pilot plant scale. Journal of Food Science and Technology (Mysore), 5 (4). pp. 186-189.

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Abstract

Fish sausage (recipes given) were prepared with a pilot plant using additions of (i) 0.1% sorbic acid or (ii) 0.11% benzoic acid by wt. as preservatives. Sausages were processed in hot water at 88 degree C/50 min and cooled in water at 18 degree C/25 min. Amino acid compositions given show no appreciable destruction of lysine. During storage up to 3 weeks at 25 plus/minus 2 degree C the microbial count reached 3 x 10-5 for (i) and 5 x 10-6 for (ii); coliform organisms, coagulase positive staphylococci, pathogenic clostridia, yeasts and moulds were absent in all cases. Consumer acceptability trials (various income groups) of colour, texture, odour and flavour rated the products as acceptable over the entire period of 3 weeks at 25 degree C, with a general preference for product (i). Products stored at 37 plus/minus 0.5 degree C spoiled in 10 days.

Item Type: Article
Uncontrolled Keywords: SHELF-LIFE-; Shelf-life of fish sausage; FISH-; SAUSAGES-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 07:12
Last Modified: 28 Sep 2018 11:13
URI: http://ir.cftri.com/id/eprint/7392

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