Utilization of fish trim meat for material cost reduction in tilapia sausage processing

Nattapon Pakoawnoy and Somsamorn Gawborisut

ABSTRACT: Tilapia trim meat is a by-product from industrial-scale tilapia fillet processing. This trim meat may be mixed with fillet meat and was used for tilapia sausage production. The aim of the study was to find a suitable ratio of tilapia trim meat:fillet meat for production of tilapia sausage. Three treatments with different ratios of tilapia trim meat:fillet meat [0:100 (control), 20:80 and 40:60] were experimented. Quality parameters of tilapia sausage including color (L*, a* and b*), texture (shear force and hardness), and sensorial preference were determined. The results were shown that color values and sensorial preference scores were not significant different (P>0.05). Shear force and hardness of the control (0:100) were significantly higher (P0.05) in term of instrumental texture value. Conclusively, tilapia trim meat:fillet meat at the ratio of 40:60 was the most suitable. Therefore, 40% of tilapia fillet could be replaced by the trim meat. The replacement could lower the material cost for tilapia sausage production by 28.39%.

Keywords: tilapia trim meat, tilapia sausage, material cost

Source : https://ag2.kku.ac.th/kaj/PDF.cfm?filename=O07.pdf&id=1177&keeptrack=9