Sensory and Physicochemical Properties of Smoked Catfish Sausages

The objective of this study was to determine the physiochemical characteristics and sensory quality of smoked, coarse-ground catfish sausages and catfish frankfurters by using 100% fillets, 75% fillets with 25% nuggets, and 50% fillets with 50% nuggets (the proportions of fillets and nuggets equaled 100% for each of the three formulations). Pork fat was added to each formulation to bring the final fat content to 20%. Lightness (L*) decreased (p < 0.05) as percentage of nuggets increased in frankfurter and coarse-ground sausages. Based on texture profile analysis results, coarse-ground sausages showed lower (p < 0.05) springiness, cohesiveness, hardness, gumminess, and chewiness than frankfurters. Attributes of aroma, flavor, and texture were not affected (p > 0.05) by catfish fillet percentage but were affected (p < 0.05) by sausage type. In addition, no differences existed (p > 0.05) in consumer acceptability among frankfurter samples, with all samples receiving average scores between like moderately and like very much. Results indicate that catfish fillets and nuggets could be used to produce catfish frankfurters with acceptable sensory properties.