SAUSAGES PRODUCTION BY USING FRESH WATER FISH

Abstract

Lcurhod common carp mince used for formulation of Sausage mixture . phosphate, starch,aalt, and spices were mixed in predetermined amount according to the limitation which occur. Early steps of sausage mixture decided to find out the suitable types and amount of ingredients .which give a better flavour and texture to the final product .And later steps were decided to obaerve the effect o f fish sauce in the taste of fish sausage and for the improvement o f texture o f final product.The developed fiesh water fish sausage samples and marine fish sausage sample which was taken flora the market were compared by the in- house taste panel . The developed fresh water fish sausage sample which made adding with fish sauce was a acceptable level, there was no significant different between reference sample and developed sausage sample.