Pariya Chantarat, Kongkarn Kijroongrojana and Manee Vittayanont

pp. 123 - 138

Abstract

The chemical changes in fish muscle and natural actomyosin (NAM) from bigeye snapper (Priacanthus
tayenus) and lizardfish (Saurida undosquamis) muscle during 0, 2, 4, 6, 8, 10, 12 and 14 days of iced storage
were studied. Myosin heavy chain (MHC) of NAM extracted from two fish species was degraded throughout
iced storage. However, no changes in actin were observed. The total volatile base (TVB). trimethylamine
(TMA) and surface hydrophobicity increased, while the total sulfhydryl content and emulsion capacity of
NAM from both fish species decreased significantly as the storage time increased (p<0.05). A Texture Profile
Analysis (TPA) and shear force of emulsion fish sausages prepared from two fish species kept in ice for 0, 4,
8 and 12 days were investigated. The results showed that hardness, cohesiveness, gumminess, chewiness and shear force of sausage prepared from fish kept in ice were lower than those produced from fresh fish. However, no significant differences in adhesiveness were observed. Cooking loss of emulsion fish sausage from
two fish species increased throughout storage time (p<0.05). The texture of bigeye snapper sausage was
better than that of lizardfish sausages. Scanning electron microscopy (SEM) micrographs of emulsion fish
sausage from two fish species revealed bigger voids, thicker strands and less continuity of protein strands
with increasing storage time. More microstructural changes were observed in sausages from lizardfish,
compared to those in sausages from bigeye snapper.

Keywords

• emulsion
• sausage
• actomyosin
• fish
• ice storage