Fish sausages

FISH SAUSAGES AND TYPES

1. FISH SAUSAGES Submitted B y Pooja

2. INTRODUCTION Fish products and sausages are popular in countries such as the Philippines, Thailand, Malaysia, Japan, and China. The products are often made into fermented fish paste and fish sauce which are used for general cooking. Fish meat is the base material for the preparation of fish sausage. The fish meat is separated using fish deboner and thoroughly washed with chilled water. The meat is mixed thoroughly with other ingredients using silent cutter to make a fine paste. The paste is  stuffed in natural/synthetic casing with the help of  sausage filler and sealed at both ends. Sealed sausages are subjected to heat processing at 88°C for 60 minutes and cooled in ice cold water for 15 minutes. Wiped and dried sausages are stored in dry place.

3. Sausage making process Making sausage is like making a hamburger - the meat is ground, salt, pepper and the required spices are added, and then it is cooked. If this prepared meat were stuffed into casings it would become a sausage. The fish sausage can be stored for two weeks at room temperature and 14 weeks in the refrigerator. The sausage can be served with the meals to enrich the diet.

4. Fish sausage can be prepared with other materials like- Fish-pork, the highest score. Fish-beef. Fish-chicken There are three types of products made from fish : Finely comminuted sausages in small diameter casings. Fish hams made in casings of large diameter. Fish jellies.

5. General procedure for making sausages

6. General parameters Fish sausages contain about 2.5% salt in relation to the weight of the meat. To increase shelf life commercial producers add chemicals, adding common vitamin C (ascorbic acid) slows down rancidity of fats and extends the shelf life of the sausage. Adding 0.1% of orange essential oil will provide the same effect . Ground pork skins or commercial gelatin (made from pork skin) can be added to the ground meat to strengthen binding.

7. Type of sausages

8. Not Ready to Eat Sausages These are fresh sausages that are made normally from pork, but sometimes also, beef or fish. The meat is not cured, sausages must be refrigerated and fully cooked before serving. Polish White Sausage is a fresh sausage that is boiled before serving. Ready to Eat Sausages This is the main group of sausages that covers almost every sausage. With the exception of fermented and air dried sausages, all sausages that belong to this group are cooked either in hot water or baked in a smokehouse or in the oven. Some sausages are hot smoked and cooked, others are not smoked, only cooked.

9. Other types of sausages Liver sausages Head cheeses sausage Blood sausages

10. Benefits of making sausages from fish: Cheap raw material. Easy to process. All varieties can be used, including de-boned meat. Healthy product. Disadvantages of making sausages from fish: . To improve texture fish need to be combined with pork fat, vegetable oil, other meats and fillers like starch, soy protein concentrate or carrageenan . Fish contain little myoglobin so treating white fish with sodium nitrite will not produce a pink color so typical in regular sausages. The final flavor tends to remain fishy even when other meats are added

11. Other studies Minced fish (mullet) sausage mixes containing added sugar, salt, nitrate, nitrite and spices were fermented (48 h, 30°C) by indigenous flora or by a starter culture ( Pediococcus acidilactici ) and the microbial ecology and behavior of various bacteria was monitored.   Pediococcus pentosaceus  and  Lactobacillus plantarum  dominated the indigenous fermentation, achieving populations of 10 7 –10 8   cfu /g by 48 h, and decreasing the pH of the mix to 4.5–4.7. Significant growth (10 5 –10 7   cfu /g) of  Staphylococcus aureus , Staphylococcus epidermidis , Micrococcus varians  and  Micrococcus leteus  also occured during this fermentation. Less growth was exhibited by  Bacillus megaterium  and yeasts .( Aryanta et al.)

12. Contd.

13. References Http://www.Meatsandsausages.Com/sausage-recipes/fish-sausage/fish-ham-sausage . Tanikawa , E., 1963. Fish sausage and ham industry in Japan.  Advances in food research ,  12 , pp.367-424 . Aryanta , R.W., Fleet, G.H. and Buckle, K.A., 1991. The occurrence and growth of microorganisms during the fermentation of fish sausage.  International journal of food microbiology ,  13 (2), pp.143-155 . Rahman , M.S., AL‐WAILI, H., Guizani , N. and Kasapis , S., 2007. Instrumental‐sensory evaluation of texture for fish sausage and its storage stability.  Fisheries science ,  73 (5), pp.1166-1176.

14. Thank you