Effect of frozen storage on the characteristics of a developed and commercial fish sausages

Ismail M. Al-Bulushi*, Stefan Kasapis, Gary A. Dykes, Humaid Al-Waili, Nejib Guizani, Hamed Al-Oufi

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)


The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at -20 C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.

Original languageEnglish
Pages (from-to)1158-1164
Number of pages7
JournalJournal of Food Science and Technology
Issue number6
Publication statusPublished - Dec 2013


  • Color
  • Fish
  • Frozen storage
  • Rancidity
  • Sausages

ASJC Scopus subject areas

  • Food Science


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