Characteristics and Omega-3 Content of Tilapia Sausage Subtitued with Mackerel Fish (Rastrelliger kanagurta) Oil

Abstract

Tilapia fish sausage is a practical ready-to-eat food product to fill nutritional needs. Sausage is made through a process of mixing ingredients, inserting them into the casings, heating, and cooling. Mackerel oil can be used to increase omega-3 levels in tilapia sausage products. The purpose of this study was to determine the characteristics of tilapia sausage substituted with mackerel fish oil, determine the best formulation for substitution of mackerel fish oil in tilapia sausage, and determine the levels of omega-3 fatty acids in tilapia sausage. The study was conducted in a laboratory, using a completely randomized design (CRD). The treatment given substitution of mackerel oil and palm oil is (control)K (6:0); P1 (4:2); P2 (3:3); P3 (2:4) and P4 (0:6). The data of moisture content, fat content, emulsion stability, omega-3 and colour were processed using SPSS 16. The results showed that the substitution of mackerel fish oil for palm oil could have a significant effect on the moisture content, oil content, amount of omega 3, appearance and hedonic sausages. The best results were obtained by substitution of mackerel oil in treatment P4 with a moisture content value of 58.70%, fat content 2.83%, emulsion stability 93.68%, colour analysis 53.37 (L), -1.27 (a*) and 48.30 (b*) and the average hedonic test result was 8.09 <µ< 8.66. Omega-3 levels in treatment K (control) were obtained at 0.0610%, consisting of ALA 0.034% and EPA 0.027%, while in treatment P4 the higher omega-3 levels were 1.287%, consisting of ALA 0.324%, EPA 0.365% and DHA 0.598%.