Effect of Storage Temperatures on the Quality and Microbial Safety of Fish-Based Sausage Analogs: A Physical and Microbial Assessment

Sausage is a food product that has a shelf life of a certain time from production to consumption.Before the product experiences a decrease in quality or damage and is not suitable for consumption.This is related to food quality, so it is necessary to see the shelf life of the sausage product.The shelf life of sausages is related to the composition of the food itself, the processing and type of packaging used, storage conditions, distribution and handling mechanism.Semi-finished Food Products (Analog Sausage) through Physical Test, Shelf Life and Microbial Test.Physical test, shelf life tests on sausage products are carried out by observing the product for 1-3 months (30 days-90 days) by storing the product in the freezer at different temperatures, namely 10℃, 0℃, -5℃.The parameters used in this observation are taste, aroma, color and texture.The parameters used in this observation are taste, aroma, color and texture.Shelf life testing describes how long the product can stay at the same quality during the storage process.Changes in quality and research results in the form of standardization of storage of fish-based semifinished food products (Analog Sausage).Physical tests on the storage of fish-based semi-finished food products (Analog Sausage).Analog sausage has a shelf life before and after changes can affect.Moisture content, ash content, carbohydrate content, protein content, fat content, fiber content in analog sausages.Shelf life of fish-based semifinished food products (Analog Sausage).Product shelf life test in the quality durability test or shelf life test of analog sausage products stored in the freezer at 10℃, 0℃ and -5℃, the results showed that analog sausage products can last for 30-90 days.Organoleptic test was conducted on 30 panelists.The organoleptic test is a hedonic test, related to color, aroma, texture and general appearance.This test is interconnected Microbial tests carried out on analog sausages with a shelf life of 0, 30, 60 and 90 days at 0℃ with the ALT test parameter found that all met the requirements in accordance with the ISO 4833-1 standard: 2013 standard which is 10 6 kol/g.