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The properties of proteins from fresh fish (Cyprinus carpio) meat and its suitability for the preparation of fish sausage have been evaluated during 15 days of ice storage at ratio 1:1 (fish:ice). During this storage, the Total Volatile Base Nitrogen (TVBN), pH, calcium-activated adenosine triphosphatase (ATPase) activity, proximate chemical composition, the microbiological and sensorial analysis have been determined. During this storage, the fish flesh has been used for the preparation of sausage using 2.5% NaCl, the Dynamic Viscoelastic Behavior (DVB) and the Texture Profile Analysis (TPA) has been evaluated. The DVB of fish meat in the temperature range of 25°C to 90°C using controlled stress rheometer revealed ability to form strong gel network which, was further confirmed by frequency sweep test. The storage modulus G’ decreases from 730 Kpa at 0 day to 212 Kpa at the 15 day of ice storage. The gel strength and texture profile analysis (TPA) of fish sausage prepared from C. carpio revealed elastic properties. Gel strength of the fish mince from ice stored fish reveals a gradually decreasing trend from 668.2 gm.cm at 0 day to 318.70 gm.cm at the end of the 15 day ice storage. Total Volatile Basic Nitrogen (TVBN) increased significantly (P<0.05) during ice storage. However, the myosin heavy chain concentration has been unaltered during the ice storage period. Significant (P<0.05) decreases in protein solubility, and Calcium activated ATPase activity has been observed by the end of storage. The ice storage stability of fish as judged by physical, chemical, microbiological and sensory parameters has been found to be 12 days.
