Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
Table 1
Effect of the level of RYR on quality parameters of raw and cooked Esan fermented fish.
Quality parameters
Level of RYR (% of minced fish meat)
0
0.35
0.70
Color value of raw EFFS
c
b
a
a
b
c
c
b
a
Color value of cooked EFFS
c
b
a
a
b
b
c
b
a
Microbial analysis (log CFU/g)
Total viable count
a
a
a
Lactic acid bacteria
a
a
a
Yeast and mold
a
a
a
Titratable acidity (%)
a
a
a
pH
a
a
a
Weight loss (%)
a
a
a
Cooking loss (%)
a
a
a
Texture profile analysis
Hardness (g)
a
a
a
Adhesiveness (g.sec)
a
a
a
Springiness
a
a
a
Cohesiveness
a
a
a
Chewiness (g)
a
a
a
Results are expressed as the deviation (). Values in the same row followed by different letters are significantly different (). RYR = red yeast rice; EFFS = Esan fermented fish sausage; = lightness; = red/green; = yellow/blue.
