In Japan fish sausages are popular products. A common ingredient in fish sausage is edible fat or oil, including lard and vegetable oil.
Lipid content of typical fish sausage is around 7%. The addition of fat oil is indispensable to improve the favor as well as to form the soft, smooth texture.
Almost any kind of fish can be used to make fish sausage, since chopping and grinding of the flesh are involved in the course of processing. However, tuna fish are preferred in Japan because of the meat color stands up well in the finished product.
Chemical preservatives such as furyl furamide and nitrofurazone have been used to give a storage life at ambient temperature of a month or more. The products are cooked and sliceable. Methods of making them were developed during World War II when low cost sausage casings became available.
Fish sausage: fish, ingredients and preservatives
The term "fish" is used to classify a particular type of food, similar to the way meat, poultry, and cheese are categorized. The variety of fish species exceeds that of other food groups, with the United States alone incorporating at least 50 different types of fish and shellfish for human consumption.
Saturday, April 14, 2018
Popular Posts
-
Fatty fish consumption found to slash risk of dementia, Alzheimer's A new Tufts University issue of the journal Archives of Neurology...
-
Fish allergy is an immune hypersensitivity to proteins found in fish, most notably parvalbumin. This condition can manifest with a range of ...
-
The oarfish, a mysterious and captivating inhabitant of the deep sea, has fascinated marine biologists and ocean enthusiasts for centuries. ...
-
Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are essential nutrients predominantly found in...
-
Docosahexaenoic acid (DHA) is a vital omega-3 fatty acid predominantly found in fatty fish like salmon, mackerel, sardines, and anchovies. A...