DEVELOPMENT OF A SAUSAGE‐TYPE PRODUCT FROM MINCED MULLET USING RESPONSE SURFACE METHODOLOGY

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Abstract
A sausage‐type product was developed in an attempt to increase the acceptability and utilization of mullet. Seventeen formulations using varying proportions of fish, soy, H2O, and sodium tripolyphosphate (TPP) were prepared and analyzed for cooking loss, shear force, expressible water and sensory acceptability. A response surface analysis was performed to determine the optimum combinations of ingredients to produce the most acceptable product. Results showed that all the responses were significantly influenced by the water level (α < 0.01). Sensory ratings were affected by the soy level (α < 0.05), and the objective results were strongly influenced by the TPP level (α < 0.01). The analysis demonstrated that many combinations of ingredients could produce an acceptable product. The levels of each ingredient could be chosen according to economic or other considerations.