Abstract

This study characterised semi-dried tilapia sausages made using palm stearin as a pork back fat replacer. Palm stearin had significant effects on the colour of tilapia sausages. Palm stearin sausages had higher lightness (L*), redness (a*) and yellowness (b*) values than the pork back fat sausages. Less expressible fluid was seen with the palm stearin sausages (P<0.05) and lower instrumental hardness, springiness, and chewiness than with pork back fat (P<0.05). However, no significant differences in all sensory attributes were found (P≥0.05). Moisture content and pH gradually decreased (P<0.05) whereas the water activity tended to remain stable in both sausages over 15 days of storage with vacuum packaging at room temperature. Increases in TBARS, total volatile base-nitrogen content, total plate count, and yeasts and moulds counts of both sausages were observed, indicating progressive lipid oxidation and microbial growth in both samples throughout the storage period. However, all quality parameters tested were within the Thai Community Product Standard required for safety. The decreases in L*, a* and b* values for both sausages over time were related to an increase in a brown discolouration.