Alex,
Some of the discussion relates to the use of binders. From my
experience, the most important factor is the use of fresh raw material.
Some fish muscle binds well, others do not. And none bind properly if
old or denatured (for example improperly stored frozen fish). In the
1980s I worked on a fish sausage project but had trouble improving a
weak, mealy texture despite using a variety of binders (not surimi).
The solution was to use a mixture of at least two fish species including
20-30 percent fresh bluefish meat (i.e. 20-30 percent of the meat
fraction). That allowed the use of an inexpensive, weak-binding fish
essentially as a non-functional extender, without losing nutritional
quality. A sausage made from bluefish only was as springy as a Jack
Russell terrier. We also used vegetable oil, milk powder (or milk
protein -- casinates), spices and a little ice water as needed. You may
want to impart a meaty flavor with something like hydrolyzed vegetable
protein. Get with a meat ingredient company for sausage formulations.
You should be able to produce a product that is nearly free of fish
flavor, if you desire. Good luck.
Tom
Thomas E. Rippen
Seafood Technology Specialist
Sea Grant Extension Program
Richard A. Henson Center
University of Maryland Eastern Shore
Princess Anne, MD 21853
410-651-6636
410-651-6207 fax
terippen@mail.umes.edu
-----Original Message-----
From: Alex Augusto Gonçalves [mailto:alaugo@terra.com.br]
Sent: Wednesday, February 27, 2002 7:35 PM
To: seafood@ucdavis.edu
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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