Effect of Thermal Microbial Inactivation and Washing on Quality Properties of Fish Sausage During Cold Storage (4°C)

The effect of microbial inactivation and washing process on physicochemical and sensory quality of pasteurized fish sausage during cold storage (4°C) was evaluated. Mince was obtained after the grinding; washed mince (WM) was obtained by single washing of mince; and surimi was obtained after three washing and dewatering cycles. Texture profile analysis results demonstrated that textural characteristics of pasteurized fish sausages remain stable during storage period (p > 0.05). Color analysis showed that Hunter L* had an increasing trend, and a* and b* had a decreasing trend over time (p < 0.05). Thus, it is possible to inactivate all microorganisms in pasteurized fish sausage without any undesirable effect on physicochemical and sensory quality.