Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

This study examined the effects of different surimi-to-silver catfish ratios (0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and potato starch concentrations (3, 5, and 7%) on the properties of fish sausage. The surimi-to-catfish ratio affected the moisture, fat, protein, and ash content of the sausage; as well as cooking loss, greenness, lightness, and hardness. Different concentrations of potato starch affected carbohydrate content, springiness, and yellowness. The most acceptable formulation was the 40/60 surimi-to-catfish ratio with 7% potato starch. Vacuum-packed fish sausages from all formulations had low peroxide and 2-thiobarbituric acid (TBA) values during 12 days of refrigerated storage.