Effect of water washing on the quality of sausage prepared from deep seafish (Priacanthus. sp.)

Suitability of unwashed and washed meat from Priacanthus sp. for the preparation of sausage was evaluated. Biochemical analyses was carried out for both unwashed and washed meat. Based on physical quality and sensory scores, the sausage was found to be acceptable for both types of meat but higher gel strength was found for washed meat.