Red crushed fish flesh is a common by-product with high ratio (3% of fish weight) in the frozen Tra fish processing. However, this fish flesh has not been utilized to produce the value-added food products due to difficult removing blood from the red crushed fish flesh. Therefore, the study was carried out to find suitable parameters for processing technology of Cha lua ca (fish sausage) with good quality (sensory, safety and nutrition). The aims of this stud were (i) pretreatment of the red crushed fish flesh with NaHCO₃ (soda), CH₃COOH (vinegar) and NaCl (salt) with different concentrations, (ii) addition of pork fat, gelatin and sodium tripolyphosphate with different ratios, (iii) cooking the fish sausage with different temperatures and time.

The results showed that the fish sausage had good sensory values (color, flavor and texture) by washing the flesh in NaHCO₃ 0.3%, CH₃COOH 0.03% and NaCl 0.3%. In addition, texture of the fish sausage was improved by adding 40% pork fat, 2% gelatin and 0.5% sodium tripolyphosphate. If the sausage was boiled in water with temperature of 85^oC for 90 minutes to have the pasteurization value PU (z=10^oC and T_ref=90^oC) with 10.1 minutes, it would have good sensory values (color, favor, texture) and microbiological safety at 0÷4^oC for 5 weeks. The statistical results showed that there were many strong correlation coefficients between physicochemical properties (moisture, emulsifying stability, water holding capacity, hardness, cooking loss) related to quality of fish sausage (Cha lua ca).