EBSCO Logo
Connecting you to content on EBSCOhost
Results
Title

Textural acceptability of prepared fish sausages by controlling textural indicators.

Authors

DİNÇER, Mehmet Tolga; ÇAKLI, Şükran

Abstract

The purpose of this paper is to verify the textural quality and acceptability of two different prepared emulsion-type fish sausages that were evaluated by using rainbow trout (Oncorhynchus mykiss) and saithe (Pollachius virens) fillets. Texture properties of the fish sausages were compared with three different emulsion-type sausages (chicken, turkey, and beef sausages) using texture profile analysis (TPA), shear test, Kramer shear test, pate penetration test, cooking loss, and expressible moisture. According to the TPA and firmness values, some textural indicators were found significantly weak (P < 0.05), but they met consumers preferences.

Subjects

SAUSAGES; RAINBOW trout; POLLOCK; COMPARATIVE studies; MEAT analysis

Publication

Turkish Journal of Veterinary & Animal Sciences, 2015, Vol 39, Issue 3, p364

ISSN

1300-0128

Publication type

Academic Journal

DOI

10.3906/vet-1307-38

EBSCO Connect | Privacy policy | Terms of use | Copyright | Manage my cookies
Journals | Subjects | Sitemap
© 2025 EBSCO Industries, Inc. All rights reserved