Consistent with the overall economic growth,the globalization has played an important role in the transformation of food consumption patterns of consumers including seafood. This has paved the way to produce more processed foods which can be stored for longer duration and have export potential. To improve the utilization and consumption of freshwater fishproducts, an attempt is made to prepare mince sausages from rohu with the incorporation of Transglutaminsae. The three concentrations of Transglutaminsae (0.5%, 1% and 1.5%) were used for the preparation of mince sausages from rohu with 2.5% NaCl. Quality parameters of prepared sausages were determined by using proximate composition, folding test, expressible moisture, pH and sensorial scores. The mechanical parameters were observed by using texture profile analysis (TPA) and Rheometer. In proximate composition, moisture content varies from 73.20 to 75.83, protein content (15.51% - 17.39%), 2.44% - 3.73% fat content and 3.25% - 4.12% ash in different treatments. All treated sausage obtained grade 5 of folding test except control. The higher pH values are noticed in the treated sausage than control sausage (pH 6.15). The expressible moisture content values ranged between 3.66% to 5.21% in treated sausages which were lower than control sausage i.e. 7.02. In a general manner, all sensory attributes evaluated were scored near 7 (liked moderately) and higher overall acceptability was found for sausages containing 1% and 1.5% Transglutaminsae. Regarding whiteness of sausages, lower value (62.99) was obtained for 1% Transglutaminsae treated sausages. The gel strength and texture profile analysis (TPA) of fish sausage prepared fromL. rohitarevealed elasticproperties. Gel strength of the treated mince sausages revealed a gradually decreasing trend from 381.23 gm.cmto 264.20gm.cmwith decrease in the concentration of Transglutaminsae. The control sausage had obtained very low gel strength. The TPA parameters such as hardness, adhesiveness, cohesivness and elasticity were almost same in the treated and control sausages.
It was concluded that the addition of Transglutaminsae in minced sausagefavoured better textural properties by increasing gel strength with littlealteration in the overall colour. The results are positive, since washing of mince causes loss of nutritionalcompounds in addition to producing a large amount of by-products. The use of freshwater fish can be a good alternative for food processing industry to produce export oriented mince based fish products and a substitute for ever declining marine fishery resources.