Catfish (Pangasius sp.) Sausage Processing on Physical-Chemical and Microstructure Characters

This study aimed was to obtain the best concentration of the catfis (Pangasius sp.) in replacing beef in sausage processing. Factors and variables used was the proportion of beef on catfish meat (w/w), namely: 100; 75; 50; 25; and 0 %. The parameters observed included: moistur, protein, fat, and ash content, as well as color (L, a*, b*), and microstructures by using SEM. The results showed that catfish meat could replace up to 25% beef make processing of sausage having 58.94±0.34 % moisture content; 12.05±0.29% protein content; 19.4±0.17 % fat content; and 3.35±0.119% ash conten. Color performance expressed as L, a*, and b* value were 47.9±1.31; 22.13±1.76; and 13.50±0.8 respectively. The results of SEM observation showed that the sausage with 50 % beef and fish ratio had a more compact microstructure than the others, a smoother cavity , miofibril threads and form a smooth swollen.