Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

Textural acceptability of prepared fish sausages by controlling textural indicators

Yazarlar: Mehmet Tolga DİNÇER, Şükran ÇAKLI

Cilt 39 , Sayı 3 , 2015 , Sayfalar 364 - 368

Konular:-

DOI:10.3906/vet-1307-38

Anahtar Kelimeler:Fish sausage,Hardness,Firmness,Texture,Meat sausage

Özet: 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.

ATIFLAR
Atıf Yapan Eserler
Henüz Atıf Yapılmamıştır
KAYNAK GÖSTER
BibTex
KOPYALA
@article{2015, title={Textural acceptability of prepared fish sausages by controlling textural indicators}, volume={39}, number={3}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Mehmet Tolga DİNÇER,Şükran ÇAKLI}, year={2015}, pages={364–368} }
APA
KOPYALA
Mehmet Tolga DİNÇER,Şükran ÇAKLI. (2015). Textural acceptability of prepared fish sausages by controlling textural indicators (Vol. 39, pp. 364–368). Vol. 39, pp. 364–368. Turkish Journal of Veterinary and Animal Sciences.
MLA
KOPYALA
Mehmet Tolga DİNÇER,Şükran ÇAKLI. Textural Acceptability of Prepared Fish Sausages by Controlling Textural Indicators. no. 3, Turkish Journal of Veterinary and Animal Sciences, 2015, pp. 364–68.
Atıf Görüntüle
PDF Görüntüle
Kaynak Görüntüle
Paylaş
Dergi Bilgileri