Textural acceptability of prepared fish sausages by controlling textural indicators

Authors : Mehmet Tolga DİNÇER, Şükran ÇAKLI

Pages : 364-368

Doi:10.3906/vet-1307-38

View : 25 | Download : 12

Publication Date : 0000-00-00

Article Type : Research Paper

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 insert ignore into journalissuearticles values(Oncorhynchus mykiss); and saithe insert ignore into journalissuearticles values(Pollachius virens); fillets. Texture properties of the fish sausages were compared with three different emulsion-type sausages insert ignore into journalissuearticles values(chicken, turkey, and beef sausages); using texture profile analysis insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(P < 0.05);, but they met consumers preferences.
Keywords : Fish sausage, hardness, firmness, texture, meat sausage