Optimization of fish - based sausage main contents using response surface methodology-rheological studies

M. Abd Elgadir

Author(s)

M. Abd Elgadir Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University,Burydah,Saudi Arabia

Abstract

The objective of this study was to optimize the contents of fish-based sausage as a rheological function of main contents using response surface methodology. Response surface methodology (RSM) was applied to evaluate the effects of the multiple ratios of added minced fish (20-50), sago starch (10-40) and ice water (10-35) on rheological properties of the product. Twenty different formulations of the sausage were prepared using red tilapia fish (Oreochromis niloticus), sago starch (Metroxylon sagu), and ice water. The samples were investigated by dynamic rheological measurement in the temperature range from 30 - 90°C, for 5 min. in order to obtain find a suitable formulation which has minimum onset temperature of gelatinization (To), minimum peak temperature of gelatinization (Tp), minimum storage modulus (G') and maximum loss modulus (G”). The optimum ratios of the contents were found at 20:10.2: 10, minced fish, starch, and ice water, respectively. Therefore, when a better gelatinization properties fish sausage is formulated, the optimum ratios of added contents (minced fish: starch: ice water) should be 2: 1.2: 1, respectively.

Publication Details

Page(s) 681-691

DOI DOI not available

Published Journal: ARPN Journal of Engineering and Applied Sciences, Volume: 17, Issue: 6, Year: 2022

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Keywords

fish, Gelatinization, sausage, Optimization, rheological, Fish

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