Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with
low consumption in Fars Province, South of Iran. In this research which was performed in
2011, sausages were produced from mince and surimi of this species and some
physicochemical attributes of the products were investigated during 60 days of cold storage at
4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced
fish sausagewere significantly higher than thosefor surimi sausage (p<.05). It was found that
minced fish sausage significantly had (P<.05) more breaking and gel strength compared to
the surimi sausage at each time of preservation. There were significant differences (P<.05) in
L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy
images demonstrated that the surface porosity increased during preservation. This study
demonstrated that surimi sausage had better textural and chemical characteristics than minced
fish sausage during cold storage.