Effect of Turmeric powder on the Quality Attributes of Fish Sausage

Abstract

Fish products are a high-protein consumed food by a large percentage of the population due to its availability and palatability, and the fish industry has developed processed or minced fish products such as fish burgers, fingers and sausages. The aim of this study is to study the dual effect of turmeric utilization as an antimicrobial and an antioxidant. In addition its roles in improving the quality of fish sausage properties during frozen storage at -18 ° C, which improving the shelf life and producing a healthy product. The obtained results indicated that in most estimates fish sausage samples contained 0.0, 0.05, 0.1 and 0.2% turmeric powder showed no significant differences with respect to TBA values in zero time, while significant differences(p < 0.05) were detected among the stored samples at -18 °C for 30, 60 and 90 days .There was, also found a significant increase in the number of milligrams malonaldehyde/kg of sausage during 90 days of storage at -18 °C in all samples, but the turmeric fish sausage samples contained fewer milligrams of malonaldehyde than the control sample: (0.0% turmeric). The microbiological analysis (total number of bacteria, coliform bacteria, Staphylococcus aureus, yeasts and fungi) indicated a significant decrease in log10 cfu/g values with in storage period of 90 days at -18°C. The control sample (0% turmeric powder) had the highest total bacterial count value of fish sausage samples after 30 days storage at -18 °C, while the total bacterial count values were gradually decreased as the turmeric powder concentration was increased during storage at -18°C for 90 days. After 60 days of storage, the untreated samples (control: 0.0% turmeric powder) had the highest value (log10 cfu/g) for Staphylococcus aureus compared to samples contained different concentrations of turmeric powder.The sensory properties of fish sausage indicated that all samples treated with turmeric powder had higher significant differences in taste and overall acceptability compared to untreated samples.