Development and Quality Attributes of Paste Sausage Supplemented with Common Squid (Todarodes pacificus) Tailored for the Elderly

Abstract

Modern consumers, especially the elderly, have a keen interest in healthy food choices. This study was conducted with the objective of developing squid paste sausages that are easily consumable by elderly individuals while also fulfilling their nutritional requirements. Response surface methodology (RSM) was employed to determine the ideal proportions for mixing raw common squid (RCS; 2.9–56.6%, A), isolated soy protein paste (ISPP; 0.3–37.8%, B), and surimi paste (SP; 25.5–64.7%, C) in order to create a common squid paste sausage prototype (CSPSP). The CSPSP underwent a comprehensive evaluation, encompassing its physicochemical, nutritional, and microbiological attributes, as well as consumer preferences, and was compared to Republic of Korea’s standards for senior-friendly foods. The optimal mixing ratios derived through RSM were as follows: RCSF, 38.7%; ISPP, 21.2%; and SP, 40.1%. Consequently, the hardness of CSPSP (CSPSP-A) prepared with these ratios was measured at 27.8 × 1000 N/m2, a remarkable 95.0% reduction compared to CSPSP-N. Moreover, the texture preference for CSPSP-A was rated at 8.5, signifying the highest level of preference. As a result, CSPSP-A earned a second-grade rating, indicating its suitability for safe consumption by elderly individuals with chewing disorders.