Sensory evaluation
Sensory evaluation was performed by 30 untrained panellists(15 males and 15 females) with ages ranging from 20 to 35 years, who were familiar with the consumption offish sausage. Before testing, the sausage samples were cooked and prepared as described byMaqsood and Benjakul (2013). Panellists were asked to evaluate for colour, odour, appearance and overall likeness of sausage samples using a nine-point hedonic scale, in which a score of 1=not like very much, 5=neither like nor dislike and 9=like extremely, respectively (Mailgaard, Civille, & Carr, 1999).