Evaluation of the Quality and Shelf-life of Bighead Carp Fish Sausage Containing Different Levels of boned-in Common Kilka (Clupeonella cultriventris) During Refrigerated Storage

Alidoosti, Khadijeh; Shabanpour, Bahareh; Ojaq, Seyed Mehdi; Hosseini, Seyed Vali; Pourashouri, Parastoo

doi:10.48311/jfst.2026.119503.82468

Evaluation of the Quality and Shelf-life of Bighead Carp Fish Sausage Containing Different Levels of boned-in Common Kilka (Clupeonella cultriventris) During Refrigerated Storage

Document Type : Original Research

Authors

Khadijeh Alidoosti ¹

Bahareh Shabanpour ²

Seyed Mehdi Ojaq ³

seyed vali Hosseini ³

Parastoo Pourashouri ²

¹ Seafoods Processing Group, Faculty of fisheries and Environment, Gorgan University of Agricultural Sciences &amp; Natural Resources

² Department of Fishery Products Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

³ Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran

10.48311/jfst.2026.119503.82468

Abstract

This study investigated the effect of replacing different levels of boned-in minced Kilka (10% and 25%) on the quality and shelf-life of Bighead carp fish sausage during 30 days of refrigerated storage. Three treatments were produced: a control group (100% Bighead carp meat), a 90:10 ratio (Bighead to Kilka), and a 75:25 ratio (Bighead to Kilka). Physicochemical, microbial, and sensory evaluations revealed that although the thiobarbituric acid (TBA) values increased significantly with the higher inclusion of boned-in Kilka meat, the total viable count (TVC) in the 25% treatment was significantly lower than that of the control. Furthermore, while the substitution did not cause significant changes in volatile basic nitrogen (TVB-N), psychrotrophic bacteria, water holding capacity (WHC), pH, or gel breaking force, the treatments containing boned-in Kilka numerically exhibited the most favorable WHC and the lowest levels of pH, psychrotrophic bacteria, and TVB-N. Regarding sensory attributes, the 10% boned-in Kilka treatment showed no significant difference from the control; however, the 25% treatment received the lowest scores for flavor and overall acceptability. The findings of this research indicated that although the 25% boned-in Kilka treatment demonstrated the best performance across most measured indices, the 10% treatment is recommended as the optimum formulation. This is due to its positive impact on key indices while maintaining sensory characteristics, thereby establishing an ideal balance between microbial stability and marketability.

Keywords

Sausage

Bighead carp

Kilka

Shelf-life

Refrigerated storage

Subjects