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The effects of adding refined cod liver oil-  rich in omega 3- in three forms (fish oil,  O/W emulsion, gelled oil-in-water emulsion) to sausage from silver carp (Hypophthalmichthys moltrix) was investigated. In this regard, such properties of the sausage as its physicochemical, sensory, microbiological, texture, color, cooking loss and oxidative stability of enriched sausages were assessed. The results of proximate composition analyses showed that there was no difference between enriched formulated fish sausage (p> 0.05). pH ranged from 6.52 to 6.72 and decreased during storage. Enrichment of fish sausage caused to higher ω-3 PUFAs content, especially EPA and DHA, and decreasing significantly the ω-6/ω-3 ratio from 22.3 to 9.85. The control and fish oil treatments showed significantly higher thiobarbituric acid value during storage (p<0.05). Cooking loss was lower in gelled emulsion than other formulations. Texture analysis results showed higher hardness in gelled emulsion sausages than the others. Sensorial tests showed that the gelled emulsion sausages had higher acceptability scores. As a result, gelled emulsion was demonstrated to be a suitable delivery system in fortification of fish sausage.

Keywords: fish sausage, gelled emulsion, Fish oil, Fortification, carrageenan

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