Production and storage of reduced fat ready to eat chinese fish sausage

Abstract

This study aims to study the recipes and development of Shogun fish sausage products by studying the use of fat substitutes in Shogun fish sausage products. Study the nutritional value of Shogun fish sausage products and study the shelf life of fat-reducing Shogun fish sausage products. The results of the evaluation of the liking of the fish sausage in 3 formulas with a 9 points Hedonic scale method by 50panelist. The first accept to recipe of Wilasinee (2011) that it had sugar and soy sauce more than any other recipe. As a result, the taste panelist gave more points than recipes 2 and 3, so they chose recipe 1 as the basis for the study of fat substitution with invading powder mixed with xanthan gum in the fish sausage. Amount 3 levels: 50 percent, 75% and 100% of total fat content. It was found that the panelist accepted a recipe that replaced 100% of fat in terms of color, smell and taste. In the part, it was found that the panelist accepted the recipe at 75% more than because the fish sausage also had a soft texture from some fats but when thinking of benefits that will be gained from fat substitution with invading powder mixed with xanthan gum in the fish sausage. As a result, it selected the level of recipe that uses all the fat substitutes to develop as a fat-reducing fish sausage when bring developed sausages to study nutritional value and compared to the basic recipe, it was found that protein content and humidity. It’s not different but the amount of fat is less than basic recipe and fiber content is greater than the basic recipe. That result of the use of invading powder mixed with xanthan gum to replace the fat that is the ingredient in the fish sausage product. Then a study was conducted to assess the shelf life. After frying the sausage with a vacuum frying machine and packed with vacuum aluminum foil bag for 4 weeks and then analyzed for chemical and microbial analysis. It found that the quality is in according the community product standard, fish sausage (Standard No. 104/2555).