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Minerva Biotecnologica 2013 March;25(1):37-42


language: English

Mince washing processing applied to cooked fish sausage manufacture: physicochemical and sensory evaluations

Rahmanifarah K. 1, Shabanpour B. 1, Shabani A. 2

1 Young Researchers Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran; 2 Department of Fishery, University of Gorgan, Agriculture Sciences and Natural Resources, Gorgan, Iran


Aim: The demand for seafood products is increasing in the world. The aim of this study was evaluate physicochemical and sensory quality of cooked fish sausage prepared from mince, washed mince and surimi.
Methods: Mince obtained after the grinding, washed mince was mince after the first washing and dewatering and surimi was mince obtained after the third washing and dewatering. After fish sausage production, they were stored separately at 4 °C until they were used for analysis.
Results and conclusion: Results showed no significant differences among different groups in EM (P>0.05). Fish sausages pH throughout storage time was in the order: surimi > washed mince > mince. All treatments showed an increasing pattern in TVN during storage time (P<0.05) but increasing trend in mince group was higher. Fat content in mince group decreased after day 0 (P<0.05) but in other trial groups remained stable during storage period (P>0.05). TBA for all groups showed increasing pattern (P<0.05) but in mince group TBA increasing was so drastic. TBA increased from 0.25 to 1.05 in Mince, 0.11 to 0.40 in washed mince and 0.09 to 0.41 (mg malonaldehyde/kg) in surimi sausages groups throughout trial time (P<0.05). Fish sausage produced from mince had the highest FFA content at the end of period (P<0.05). Sensory scores decreased in mince group during time whereas washed mince and surimi remained steady. However sausages produced from washed mince and surimi had better stability than mince group, but sausage made from mince showed acceptable physicochemical and sensory quality.

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