Abstract:
Consumption of Tilapia (Oreochromis niloticus) is restricted due to its
muddy flavour and odour. This study aims for the development of tilapia
mince based pre-cooked sausage. However, as tilapia muscle tissues are
more easily broken, improving the binding property is especially addressed
in this study. Synergistic interaction between isolated soy protein (ISP),
modified starch (Taric), red rice flour and white rice flour were tested with
five combinations of binders. White rice flour (6%), ISP (2%) and Taric
(0.5%) were selected as the best combination. That combination shows
higher water holding capacity (58%) and lowest cooking losses (13%) after
20 days at -18°C. Accordingly, tilapia mince (60%), water (24%), palm oil
(5%), binders (8.5%), spices (1.5%), and flavour enhancers (1.0%) were
identified as the best ingredients composition. The most preferable spice
mixture was red chilli, garlic, ginger, cinnamon, clove and black pepper that
could eliminate the muddy flavour of tilapia. Proximate composition of
tilapia sausage is 65% moisture, 34% total solid, 14% protein, 6% fat and
155 kcal/100g. Tilapia sausages were stored at -10°C, -15°C and -22°C for
the accelerated shelf life testing and results indicated that 9 months of shelf
life can be achieved for tilapia cooked sausage at -18°C. Results conclude
that tilapia fish mince can be successfully utilized for preparation of
acceptable and safer fish sausage with accessible price.
