Sausage producing from thornback ray (Raja clavata L., 1758) and determination of quality parameters

In this study, shelf-life and suitability for sausage producing technology of Thornback ray which caught with deep trawl net from Gulf of Antalya. Four different groups were formed for this aim. Shelf-life analysis was continued on one group that preferred very much by the panelists. Moisture, crude protein, crude lipid, ash and marketable productivity of was determined to be 75.08±0.05%, 21.57±0.13%, 0.43±0.42%, 1.47±0.22%, 47.17±5.00%. Differences in pH values and total volatile basic nitrogen (TVB-N) values of experimental sausage group and raw minced fish were found significant (P<0.05). Differences in thiobarbituric acid (TBA) values and trimethyl-nitrogen (TMA-N) values were found insignificant. The microbiological analyses demonstrated that hot smokingtechnique reduced the microbial load of products. However, an increase in number of microorganisms for storing time. It could be concluded that sausage samples were stored safely at 4±1oC for 42th days and lost their property after the 56th day of storage. We consider that this product could not be consumed after the 42th days.KEY WORDS: Raja clavata, Thornback ray, sausage producing, chemical composition, shelf-life