Production of a dry sausage from African catfish (Clarias gariepinus, Burchell, 1822): microbial, chemical and sensory evaluations |
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| Authors: | Abdullah Oksuz,Gulsun Akdemir Evrendilek ,Muzaffer Seufi Calis,& Akif Ozeren |
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| Affiliation: | Department of Fisheries and Fish Processing, Faculty of Fisheries, Mustafa Kemal University, Tayfur Sokmen Campus, 31034 Alahan-Hatay, Turkey;
Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, Tayfur Sokmen Campus, 31034 Alahan-Hatay, Turkey |
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| Abstract: | Production of a dry sausage from African catfish and determination of its microbial, chemical and sensory properties during a 70‐day storage at both 4 and 22 °C were prompted. pH of the samples at 4 and 22 °C did not significantly change during the storage (P > 0.05). Moisture content of the samples was 74%, and reduced to 45% at 4 °C and to 22% at 22 °C. Protein content of the samples was 20.71%, and increased to 42.5% at 4 °C and to 57.99% at 22 °C. Total lipid content was 4.5%, and increased to 10.98% at 4 °C and to 15.68% at 22 °C (P < 0.05). Microbial analyses showed that there was a significant reduction in total aerobic mesophilic and psychrotrophilic bacteria, total mould and yeast, total lactic acid bacteria, total Enterobacteriaceae and Staphylococcus aureus counts at both 4 and 22 °C (P < 0.05). Samples stored at 4 °C had significantly higher sensory ratings than that of the samples stored at 22 °C (P < 0.05). |
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| Keywords: | African catfish fish sausage microbial quality sensory evaluation shelf life |
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