Preliminary screening and process standardisation of edible sausage casing from fish viscera

Fish viscera rich in protein components can be utilised for the preparation of sausage casing which will serve as a means of fish processing waste management. A study was conducted on preliminary screening and selection of fish viscera for sausage casing, comparison of the selected casing with goat casing and quality analysis of the sausage during storage at -21°C for 60 days. Viscera from Saurida tumbil, Katsuwonus pelamis, Labeo rohita, Pangasius hypophthalmus and Scomberomorus guttatus were collected and salt treated to improve quality. A standard recipe was followed for the preparation of sausage using meat of S. tumbil. Fish sausages were processed at 70°C for 15 min. Lizard fish gut was selected as best for sausage casing via sensory analysis and was compared with goat casing by texture profile analyser. There was significant difference in textural qualities except springiness and cohesiveness (p<0.5%). The quality parameters like pH, peroxide value, free fatty acid, total volatile base nitrogen, trimethyl amine and total plate count were analysed. A gradual increase in all parameters was observed as storage proceeded but was within the acceptable limit except pH. Keywords: Alternative casing, Fish processing, Fish sausage, Fish waste management