Some Quality Characteristics of Malaysian Commercial Fish Sausage
N. Huda, T.L.J. Alistair, H.W. Lim and R. Nopianti
Five brands of Malaysian commercial fish sausages were analyzed for proximate and physicochemical properties. The proximate contents showed significant differences (p<0.05) among the samples. The protein and fat contents ranged from 8.18-10.77% and 0.93-6.53%, respectively. There were significance differences (p<0.05) among the fish sausages in the lightness value. A folding test showed no significant differences among the fish sausages, with all samples receiving the highest score. Hardness, elasticity, cohesiveness, gumminess, chewiness and shear force were significantly different (p<0.05) among the samples. This study showed that physicochemical properties among the sample were relatively different, but most of the samples fulfilled the requirements of a good-quality sausage.