ABSTRACTA storage study including microbiological assay, chemical determination of rancidity, and sensory evaluation was performed on a sausage‐type product developed from minced mullet. Eight treatments were tested to determine the effect of a liquid smoke flavoring, a textured soy flour, and two methods of flesh recovery (hand filleted or mechanically deboned flesh). Results indicated a shelf‐life of approximately 2 wk at 2°C with no preservatives other than the liquid smoke flavoring (0.5) and sodium nitrite (100 ppm). The limiting factor was the development of off‐flavors which correlated to total bacterial counts of approximately 4.8 × 1
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