Background:
Fish is an important dietary constituent of several population groups and has significant nutritional value, such as high quality proteins, vitamins, minerals and lipids, besides being largest source of ω-3 series polyunsaturated fatty acids (PUFA), which bring several benefits to human health. Freshwater fish ‘Pangasius’ has tremendously boosted the inland aquaculture production of India. However, because of the yellow discoloration problem in Pangasius fillets, its acceptability for export is low and ultimately farmers getting fewer market price. Therefore there is an urgent need to find out alternative ways of utilizing Pangasius. Fish surimi offers immense scope for development of diverse value added products like sausages, but the processing of surimi leads to loss of sarcoplasmic protein, minerals, essential fats etc and ultimately increases environmental pollution with huge water loss. In consideration with market potential for fish sausages, ICAR-CIFE, Mumbai has developed the improved and novel technique of making ‘fish mince emulsion sausages with spices’. The fish sausages with spices were developed with consideration to the Indian consumer’s taste. Besides that, spices shows benefit during storage of sausages at low temperature because of their phenolics contents, which act as natural antimicrobial and antioxidant agent in prepared sausages.
Technology Details:
At present mostly chicken sausages are available in the market which shows there will be good market available for fish sausages also. In comparison with chicken sausages, prepared fish mince sausages were found more likeness by the sensory panellists. Seafood products are highly perishable products and their deterioration is mainly from the biological reactions such as oxidation of lipids, protein degradation or decomposition mediated by endogenous or microbial enzymes. These activities lead to a short shelf-life of products. To alleviate the spoilage caused by microorganisms, frozen storage has been used widely. Besides that, spices shows benefit in seafood industry because of their phenolics content. Phenolic compounds have been used as natural antimicrobial and antioxidant agents in food. Also, phenolic compounds are used as protein cross linker at optimum concentration to improve the textural properties of fish products (Prigent et al., 2003; Balange and Benjakul, 2009; Shitole et al., 2014). This will also help in proper utilization of Pangasius fish which can be beneficial to fish farmers as well as processing industry. Use of spices improves the taste and makes sausages more acceptable. Sausages can be stored for six months duration at -180 C storage. Salient features of the technology • Product is based on novel technique of fish sausages preparation with spices and fish mince • A unique technique of retorting used for sausages preparation • Excellent acceptance in sensory evaluation by trained panellists • No preservatives added • Stored at -180C for up to six months. • Before consumption thaw the sausages at room temperature for 15-20 minutes, then immerse in boiling water (1000C) for 5 minutes and then open the pouch and serve or after thawing, take out the sausages from pouch and shallow fry and serve • Fried sausages become more acceptable due to their soft texture and desirable flavour • Complete source of fish protein