Quality Determination of Experimental Sausage Production from Shark Meat

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Marine Science and Technology Bulletin
Volume:2 Issue:2
Quality Determination of Experimental Sausage Production from Shark Meat

Quality Determination of Experimental Sausage Production from Shark Meat

Authors : Dilek Kahraman, Nermin Berik

Pages : 1-4

View : 46 | Download : 10

Publication Date : 2013-12-31

Article Type : Research Paper

Abstract :In this study, sausage from spiny dog fish insert ignore into journalissuearticles values(Squalus acanthias); was produced. The purpose of study was to determine sausage made from shark meat was consumable or not. In order to find out quality characters of shark meat, paste and products, physical and chemical analysis were carried out. No significant differences for pH were observed among the meat, paste and product insert ignore into journalissuearticles values(P>0.05);. Due to similar studies; the quantity of seperated gel and seperated fat, water holding capacity and loss of weight caused by cooking method were found low in paste of sausage while process efficiency was found high. In addition, chemical analysis of water insert ignore into journalissuearticles values(moisture);, protein and fat amounts were not higher than the required values. In conclusion, the quality evaluation results indicated that shark insert ignore into journalissuearticles values(by-catch fish species); meat can be used for sausage processing.
Keywords : Shark, Sausage, pH, Quality characters, Chemical composition

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