| A fresh fish sausage was elaborated with Tilapia nilotica fillets as the first step to determine if the use of meat from frames of filleted tilapia is possible. Chemical analysis, microbiological, and sensory tests were conducted to determine the acceptability, general nutritional value, safety, and shelf life of the product during elaboration and storage of the sausage.;Fillets were ground, mixed with salt, and left overnight (;The fish sausage product showed microbial growth of coliforms, aerobic and anaerobic organisms, yeast, and Staphylococcus aureus. In the fully cooked product the total number of microorganism was less than 10 CFU/g. The shelf life of the product handled adequately was 10 days at refrigeration temperatures ;Chemical tests showed that lipid oxidation was negligible or absent. pH values declined, and both TVBN and TMA values increased during the storage period. The proximate analysis of the product was 74.63% moisture, 14.77% protein, 1.09% fat, 3.09% ash and 6.51% carbohydrates. Consumer sensory tests showed that the product was acceptable until up to 10 days of storage. |
