Influence of rohu protein isolate (25 g 100 g(-1)/ 25RPI) and casing material (LDPE and cellulose) on frozen storage (-18 celcius) characteristics of fish sausages was studied for a period of 3 months. Expressible fluid content of sausage emulsion increased as time of storage progressed to 3 months, reaching 31.32 and 27.11 g 100 g(-1) for control and 25RPI, respectively. Water-holding capacity and cooking yield values showed a significant (p < .05) reduction, while the G ' and G '' values decreased, indicating the change in protein structure and gelling ability. Sausages packed in LDPE casings had higher oxidation and bacterial counts than sausages in cellulose casings. The sensory scores varied non-significantly in all the sausages during initial phase. After 3 months, sausages from COCL and 25RICL were still acceptable with sensory scores of 5.6 and 6.0, respectively (p < .05), indicating the better quality of sausages in cellulose than in LDPE casings. Novelty impact statement In this study, it was found that fish protein isolates could be successfully used to supplement fish sausages. Adding rohu fish protein isolates to sausages improved its nutritional profile and did not cause significant differences in its sensory attributes and acceptability, indicating the future possibilities of developing food products enriched with fish protein isolates. Among the two different casings tested, cellulose based casings were found to be promising due to its low cost, easy handling, and tight emulsion packing ability.
