Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material

Influence of pangas protein isolates (10PI) and casing material on frozen storage (−18 °C) characteristics of pangas mince sausages was studied for a period of three months along with control sausages (CO). The expressible fluid content of sausage emulsion increased as storage progressed to 3 months, reaching 31.32 and 17.57 g 100 g−1 for control and 10% PI emulsions, respectively. Water holding capacity and cooking yield values showed a gradual and significant (p < 0.05) reduction with progress in the storage time. The G′ and G″ values decreased during storage, indicating the change in protein structure and gelling ability. Sausages packed in LDPE casings had higher oxidation and bacterial counts than sausages packed in cellulose casings. Irrespective of the casing material and protein isolates, the sensory scores varied non-significantly in all the sausages during the initial storage phase. After three months, sausages from COCL and 10PICL were still acceptable with sensory scores of 5.6 and 5.8, respectively, indicating better quality of sausages stuffed into cellulose casings than LDPE casings.