Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage

The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe flesh ( Pollachius virens) and second stage was preparation of fish sausage and monitoring its quality during the cold storage condition. Quality parameters of prepared sausages were determined by using chemical (Total Volatile Base Nitrogen mg/100g, Tiyobarbutric acid mg malonaldehyde/kg and pH analyses), microbiological (Total Aerobic Mesophilic Bacteria Count, Psycrophilic Bacteria Count, Anaerobic Bacteria Count, Staphylococcus aureus count and Yeast - Mould) and sensorial analysis. The mechanical parameters were observed by using texture profile analysis (TPA) and shear test during the storage period at 0,+ 4°C. Spoilage was detected due to the microbiological analysis results on the 15 th day of storage.