The aim of this study, sausage producing technology was used to increase the quantity of consumable thornback ray (Raja clavata L., 1758) owing to their low muscle quality and high cartilage tissue. The physicochemical and microbial qualities were investigated during 56 days under vacuum storage conditions at 4oC. In addition the analyses of chemical composition, color and sensorial quality were evaluated. Increasing in pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid reactive substances (TBARs), Total mesophilic count (TMC), Enterococci, Lactic acid bacteria (LAB) were found statistically significant (p<0.05) in sausage throughout storage. The contents of water, protein, fat and ash were 66.34±0.10%, 22.35±0.47%, 2.4±0.56% and 3.73±0.21%, respectively. The Lightness (L), red-green tendency (a), yellow-blue tendency (b), whiteness (w) from the color measurements were established 49.19± 2.77, 10.77± 0.60 and 11.18± 2.02 and 46.85± 2.91, respectively. The sausage from thornback ray reached their maximum acceptable TMC on days 42 under vacuum storage conditions at 4oC. However, TVB-N, TMA-N and TBARs levels of sausage did not exceed the legal limit for 56 days.
MENU
