Textural acceptability of prepared fsh sausages by controlling textural indicators
Küçük Resim Yok
Tarih
2015
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info:eu-repo/semantics/openAccess
Özet
The purpose of this paper is to verify the textural quality and acceptability of two diferent prepared emulsion-type fsh sausages that were evaluated by using rainbow trout (Oncorhynchus mykiss) and saithe (Pollachius virens) fllets. Texture properties of the fsh sausages were compared with three diferent emulsion-type sausages (chicken, turkey, and beef sausages) using texture profle analysis (TPA), shear test, Kramer shear test, pate penetration test, cooking loss, and expressible moisture. According to the TPA and frmness values, some textural indicators were found signifcantly weak (P < 0.05), but they met consumers preferences.
Açıklama
Anahtar Kelimeler
Ziraat Mühendisliği
Kaynak
Turkish Journal of Veterinary and Animal Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
39
Sayı
3
