Comparison of the mechanical properties of meat and fish salamis
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to determine the textural and sensory properties of prepared fish salami from saithe (Polachius virens) fillets. In the research the mechanical property of produced fish salami was compared to purchased beef salami. The comparison was realized in their textural, physical, and sensorial properties. Acceptable textural desirability was observed with the formulation, which was improved with the addition of selected spices. Prepared fish salami exhibited a weaker texture than purchased beef salami according to mechanical properties (TPA and shear test), but no difference (P>0.05) in overall liking was determined by the panelists.
Açıklama
Anahtar Kelimeler
Fish salami, water holding capacity, shear test, cooking loss, color values
Kaynak
Su Urunleri Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
34
Sayı
4
