Corn starch, dietary oat fibre, and cod liver oil fortified rohu fish (Labeo rohita) mince sausages: Effects on physicochemical, textural, sensorial, and microbial quality during refrigerated storage

The present work aimed to enhance the utilisation of Labeo rohita (rohu) by developing fortified fish sausages, and evaluate their storage stability under refrigerated conditions. The sausages were formulated using rohu mince, with optimised concentrations of corn starch (8%), cod liver oil (8%), and dietary oat fibre (2.5%). Changes in physicochemical properties were observed over time, with hardness increasing until day 28, and cohesiveness decreasing by the end of storage. Sausage colour was influenced by muscle characteristics, ingredient composition, and their interactions. Biochemical markers such as total volatile basic nitrogen (TVB-N), peroxide value (PV), free fatty acids (FFA), and thiobarbituric acid reactive substances (TBARS), along with microbiological parameters (total plate count and psychrophilic count), showed a steady increase during storage but remained within acceptable limits for up to 49 days, ensuring good consumer quality. The present work provided key insights for food processors, demonstrating the development of value-added fish products with enhanced nutritional profiles and extended storage stability. The findings would offer a sustainable strategy for improving fish processing practices, contributing to the growing demand for nutritious and stable seafood products.