Formulation and shelf-life study of fish sausage from lizardfish (Saurida tumbil) and plant-based sausage from soybeans curds (Glycine max TGX1835 10E)

Excessive intake of red, fatty meat and processed meat products has been associated with increased risk of various chronic diseases such as cardiovascular diseases, gout and certain types of cancer due to their high protein and or high fat content. This study is aimed at the formulation and shelf-life study of fish based sausage from Lizardfish and plant based sausage from soybeans. In order to achieve this objective, nine fish and nine soy protein sausages were formulated using binders (xanthan gum, eggs, wheat flour) at different proportions. The fish and soy protein sausages were boiled for 20 min and 7 h respectively). The best samples were selected after sensory evaluation and evaluated for physicochemical and phytochemical content. From sensory evaluation, there was a variation in the organoleptic characteristics of the fish and soy bean sausages. The fish sausages with the highest acceptability score were FF8, XF1, EF6, meanwhile, ES4, XS1 and FS7 were the best soybean curd sausage. Proximate analysis (dry matter basis) showed carbohydrate, for fish (1.34–1.40%), soybeans (3.23–3.34%), protein, for fish (69.07–73.78%), soybeans (76.09–79.23%) and fat, for fish (10.89–12.43%), soybeans (33.58–35.36%). The sausages recorded high values of vitamin A. Phytochemical screening revealed the sausages contained polyphenolic compounds (166.21–308.51 mgGAE/g), flavonoids (25.36–60.85 mgQE/g). Meanwhile, cooking loss was higher in soy protein sausages compared to the fish sausages with maximum loss recorded in sample ES4 (4.41%). Therefore, the formulated fish and soy curd sausages have shown good sensory properties, nutritional, phytochemical and physicochemical properties that can make them suitable for human consumption.