Fish sausage: Rich in DHA and calcium and low in calories

In Japan fish sausages are popular products. A common ingredient in fish sausage is edible fat or oil, including lard and vegetable oil.

Lipid content of typical fish sausage is around 7%. The addition of fat oil is indispensable to improve the favor as well as to form the soft, smooth texture.

Almost any kind of fish can be used to make fish sausage, since chopping and grinding of the flesh are involved in the course of processing. However, tuna fish are preferred in Japan because of the meat color stands up well in the finished product.

Chemical preservatives such as furyl furamide and nitrofurazone have been used to give a storage life at ambient temperature of a month or more. The products are cooked and sliceable, Methods of making them were developed during World War II when low cost sausage casings became available.
Fish sausage: Rich in DHA and calcium and low in calories

Fish sausage: Quality of acceptance

Sausage is a product widely consumed worldwide and contains basically meat and fat (solid phase) dispersed into ice/water (liquid phase) forming a stable mass that will be submitted to a moderate heat treatment.

Fish sausage is one of the nutritious, whole-some, palatable, flavoursome, and low priced. The addition of fish meat in sausage formulation could improve nutritional quality of the product and can be a way to insert fish meat in human diet.

Conventionally, fish sausage is prepared by mincing and grinding fish meat (70%) with other ingredients such as starch (9% ), sugar (1.5%), salt (2.5%), vegetable fat (5%), spices (1%), preservatives (1.1%), colouring substances (0.13%), and stuffing the paste into casings and processing it at 90°C for 1 h.

The raw materials for fish sausage are not necessarily certain particular species of fish. Fish sausage can be made of fish flesh that has little elasticity. Many kinds of fishes are now used as raw materials for fish sausage, for example, tuna, marlin, skipjack and bonito, salmon, and whale.

The overall quality of fish sausage includes acceptability of mechanical properties and appearance. Appearance is affected by the extent of packaging, color additives, and sensory properties, which are determined by flavor and texture in the emulsion sausage.

Textural properties are changed by biochemical degradation due to the storage time and farinaceous filler content, which often leads to softening over time. Texture is a vital sensory characteristic that determines the quality and acceptability of a fishery product.

Fish is known as a rich source of long-chain n-3 fatty acids, and those fatty acids are known to have a range of health benefits. Especially potential roles in reducing the risk of coronary heart disease, inflammatory disorders, and immune disorders have resulted in interest among consumers and manufacturers.
Fish sausage: Quality of acceptance