Quality changes during storage of fish sausages containing dietary fiber

Two groups of fish sausages were studied regarding quality changes during an 80-day storage experiment at 2 degrees C. Formulations were identical with the exception of pork fat, 7.8%(w/w) in the control group, replaced by 5.2% (w/w) chicory root inulin and 2.6% (w/w) extra hake mince in the other. Control sausages were more elastic, cohesive, springy, and succulent, while substituted sausages presented higher gel strength and hardness. Both sausages presented an acceptable quality not only immediately after their production but also during storage at 2 +/- 1 degrees C . However, gel strength as well as textural and sensory hardness increased, and succulence showed a clear reduction during storage time. Moreover, for substituted sausages, saltiness and astringent aftertaste increased. Formulation had no effect on the microbial growth, which was low. However, microbiological changes occurred during storage time: growth of anaerobic