Development of Seaweed (Padina tetrastromatica) incorporated Mince Sausage from Common Carp (Cyprinus carpio), reared in Inland Saline Water

Abstract

The study was conducted for the development of seaweed based value-added product from inland saline
water-reared common carp fish mince. Three concentrations of seaweed powder (0.5%, 1%, and 2%) were
used. The addition of 2% P. tetrastromatica powder to mince showed better results as compared to other
treatments. Compared to control sausages with 0% seaweed inclusion, the common carp mince sausages with
2% seaweed powder addition had greater hardness values and ash content. Additionally, the sensory scores of
the sausages that contain seaweed powder were satisfactory. Therefore, seaweed powder can be utilised as a
potential component to enhance the dietary value and textural properties of fish mince sausages.
Furthermore, developing value-added products will boost the market value of fish raised in inland saltwater,
which are underutilised resources with a significant potential to expand aquaculture production.