A storage study including microbiological assay, chemical determination of rancidity, and sensory evaluation was performed on a sausage‐type product developed from minced mullet. Eight treatments were tested to determine the effect of a liquid smoke flavoring, a textured soy flour, and two methods of flesh recovery (hand filleted or mechanically deboned flesh). Results indicated a shelf‐life of approximately 2 wk at 2°C with no preservatives other than the liquid smoke flavoring (0.5%) and sodium nitrite (100 ppm). The limiting factor was the development of off‐flavors which correlated to total bacterial counts of approximately 4.8 × 10 5 APC/g.
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DALEY et al. (1979) studied this question.
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