Fish sausage can be made from various types of fish by grinding and mixing the fish meat with salt, spices, and other ingredients like pork fat or vegetable oil. The mixture is then stuffed into casings and cooked. Fish sausage provides nutritional benefits and can be stored refrigerated for up to 14 weeks. Various meats and fillers may be added to fish sausage to improve texture and bind the sausage. The processing involves grinding, mixing, stuffing, cooking, and storage. Common bacteria grown during fermentation include Pediococcus and Lactobacillus.

1. FISH
SAUSAGES
Submitted By
Pooja

2. INTRODUCTION
 Fish products and sausages are popular in
countries such as the Philippines, Thailand,
Malaysia, Japan, and China. The products are
often made into fermented fish paste and fish
sauce which are used for general cooking.
 Fish meat is the base material for the
preparation of fish sausage. The fish meat is
separated using fish deboner and thoroughly
washed with chilled water. The meat is mixed
thoroughly with other ingredients using silent
cutter to make a fine paste. The paste is stuffed
in natural/synthetic casing with the help
of sausage filler and sealed at both ends.
Sealed sausages are subjected to heat
processing at 88°C for 60 minutes and cooled in
ice cold water for 15 minutes. Wiped and dried
sausages are stored in dry place.

3. Sausage making process
 Making sausage is like making
a hamburger - the meat is
ground, salt, pepper and the
required spices are added,
and then it is cooked. If this
prepared meat were stuffed
into casings it would become
a sausage.
 The fish sausage can be
stored for two weeks at room
temperature and 14 weeks in
the refrigerator. The sausage
can be served with the meals
to enrich the diet.

4. • Fish sausage can be prepared with other materials
like- Fish-pork, the highest score.
• Fish-beef.
• Fish-chicken
• There are three types of products made from fish:
• Finely comminuted sausages in small diameter
casings.
• Fish hams made in casings of large diameter.
• Fish jellies.

5. General procedure
for making
sausages

6. General parameters
 Fish sausages contain about 2.5% salt in
relation to the weight of the meat.
 To increase shelf life commercial
producers add chemicals, adding
common vitamin C (ascorbic acid) slows
down rancidity of fats and extends the
shelf life of the sausage. Adding 0.1% of
orange essential oil will provide the same
effect.
 Ground pork skins or commercial gelatin
(made from pork skin) can be added to
the ground meat to strengthen binding.

7. Type of sausages

8.  Not Ready to Eat Sausages
• These are fresh sausages that are made normally from pork, but
sometimes also, beef or fish. The meat is not cured, sausages must be
refrigerated and fully cooked before serving. Polish White Sausage is
a fresh sausage that is boiled before serving.
 Ready to Eat Sausages
• This is the main group of sausages that covers almost every sausage.
With the exception of fermented and air dried sausages, all sausages
that belong to this group are cooked either in hot water or baked in a
smokehouse or in the oven. Some sausages are hot smoked and
cooked, others are not smoked, only cooked.

9. Other types of sausages
a. Liver sausages
b. Head cheeses sausage
c. Blood sausages

10.  Benefits of making sausages from fish:
 Cheap raw material.
 Easy to process.
 All varieties can be used, including de-boned meat.
 Healthy product.
 Disadvantages of making sausages from fish:
 . To improve texture fish need to be combined with pork fat, vegetable oil,
other meats and fillers like starch, soy protein concentrate or carrageenan.
 Fish contain little myoglobin so treating white fish with sodium nitrite will
not produce a pink color so typical in regular sausages.
 The final flavor tends to remain fishy even when other meats are added

11. Other studies
• Minced fish (mullet) sausage mixes containing added sugar, salt,
nitrate, nitrite and spices were fermented (48 h, 30°C) by
indigenous flora or by a starter culture (Pediococcus acidilactici)
and the microbial ecology and behavior of various bacteria was
monitored.
• Pediococcus pentosaceus and Lactobacillus plantarum dominated
the indigenous fermentation, achieving populations of 107–
108 cfu/g by 48 h, and decreasing the pH of the mix to 4.5–4.7.
Significant growth (105–107 cfu/g) of Staphylococcus aureus,
Staphylococcus epidermidis, Micrococcus varians and Micrococcus
leteus also occured during this fermentation. Less growth was
exhibited by Bacillus megaterium and yeasts.(Aryanta et al.)

12. Contd.

13. References
1. Http://www.Meatsandsausages.Com/sausage-recipes/fish-
sausage/fish-ham-sausage.
2. Tanikawa, E., 1963. Fish sausage and ham industry in
Japan. Advances in food research, 12, pp.367-424.
3. Aryanta, R.W., Fleet, G.H. and Buckle, K.A., 1991. The
occurrence and growth of microorganisms during the
fermentation of fish sausage. International journal of food
microbiology, 13(2), pp.143-155.
4. Rahman, M.S., AL‐WAILI, H., Guizani, N. and Kasapis, S., 2007.
Instrumental‐sensory evaluation of texture for fish sausage
and its storage stability. Fisheries science, 73(5), pp.1166-
1176.

14. Thank you