Abstract
Poultry, beef and pork meats were used in 1:1 combinations with mechanically deboned haddock or cod fish to produce narrow caliber sausages based on lactic acid fermentation at temperatures between 20° and 23°C. After fermentation the pH's of the fish-meats sausage combinations were reduced, ranging from 5.4 to 5.1 while the beef-pork sausage pH's fell from 5.1 to 5.0. Following drying for one week, the fish-meat sausages contained between 17 to 36% moisture while the beef-pork contained between 25 and 30% moisture. the initial fat content of all the sausages had been adjusted to 17% but following drying, the fish-meat sausages contained between 21 and 35% fat while the beef-pork sausage fat content was between 29 and 30%. The fish-meat sausages were found acceptable by taste panels consisting of between 25 and 70 panelists. However, the beef-pork sausages were preferred over the fish-meat combinations. A minority of panelists commented on the presence of a fish taste in the fish-meat combinations especially in the fish-chicken sausages.
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