Well, I can tell that Peter is in the British Isles--he mentions using rusk or other farinaceous material--that's OK if you want to make a fish banger (ugh!). There are lots of other "extenders", even soy protein concentrates in powdered and/or granular form, broken rice, etc.. However, an effective extender that would also have excellent binding ability would be surimi--just basic surimi. Grind it or chop it and add it to the formula.
Adding fat--in the USA, we would not likely use pork fat--most don't want animal products with fish products, and if you add more than a very few percent, it then comes under USDA jurisdiction, adding to the regulatory concerns. If you need fat, you can use a good vegetable oil, and it is easy to add ingredients that would do a good job of retarding rancidity--rosemary extracts, and of course a good blended phosphate containing some glassy phosphate (i.e., "hexa-meta") to chelate those heavy metals that accelerate rancidity. This will also help with the binding of the formula.
We have processors making excellent formed fish products (same as sausage but no casing), including using salmon, and they all have excellent shelf life in the freezer. Just find a good formulator, and you should have no problem making a good product.
Paul
Paul G. Taylor
Evergreen Food Ingredients
2210 Black Lake Blvd. S.W.
Olympia, WA 98512-5604 U.S.A.
Phone: (360)754-1718; Fax: (360)705-1359
www.everfoodingr.com (under construction)
E-mail: pault@everfoodingr.com
----- Original Message -----
From: P Howgate
To: alaugo@terra.com.br ; seafood@ucdavis.edu
Sent: Thursday, February 28, 2002 2:43 AM
Subject: Re: Fish Sausage
Fish sausages.
Fish sausages can be made in ways similar to those for making meat sausages, basically a mixture of fish meat, rusk or other farinaceous filler, flavourings and additives stuffed into a casing. White fish, that is fish with low fat contents are too dry to make a successful sausage without the addition of pork fat. Recipes for this type of fish sausage are given in Torry Advisory Note No. 43, 'Delicatessen fish products'. TAN's are available on the oneFish Web site, www.onefish.org. Fish sausages have a short shelf life at chill temperatures in the absence of preservatives, and in many countries there is only a very short list of preservatives permitted for fish products. They can be successfully stored as frozen products under the same good practices as for fish fillets. Sausages made from oily fish rapidly develop hydrolytic rancidity or oxidative rancidity flavours in chilled or in frozen storage.
There is very little literature on fish sausages. Two summary accounts I am aware of, though haven't seen, are:
Amano, K. 1965, Fish sausage manufacturing. In: Fish as Food, vol 3, G Borgstrom, ed., New York, Academic Press, pp 265-279.
Tanikawa, E. 1963, Fish sausage and ham industry in Japan, Advances in Food Research, 12, 367-?
Peter Howgate
----- Original Message -----
From: Alex Augusto Gonçalves
To: seafood@ucdavis.edu
Sent: Thursday, February 28, 2002 12:35 AM
Subject: Fish Sausage
Dear member´s list,
I have an interest in all kinds of references about fish sausage technology.
If anybody could help me to search these references I´ll be very happy.
Best regards,
Prof. Alex Augusto Gonçalves
ICTA-UFRGS-PORTO ALEGRE-BRAZIL
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