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Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2015 / Cilt: 39 - Sayı: 3

Textural acceptability of prepared fish sausages by controlling textural indicators

Mehmet Tolga DİNÇER
Şükran ÇAKLI
Sayfa
364–368
Yayın Tarihi
2015-08-13
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

According to the TPA and firmness values, some textural indicators were found significantly weak (P < 0.05), but they met consumers preferences.

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Amaç & Hipotez: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.
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Temel Bulgular & Veri: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.
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Sonuç & Katkı:According to the TPA and firmness values, some textural indicators were found significantly weak (P < 0.05), but they met consumers preferences.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Fish sausage · hardness · firmness

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.

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 (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.

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Bu Makaleye Atıf Yap

DİNÇER, M. T., ÇAKLI, Ş. (2015). Textural acceptability of prepared fish sausages by controlling textural indicators. Turkish Journal of Veterinary and Animal Sciences, Cilt: 39 - Sayı: 3, 364–368. https://ajindex.com/articles/121396

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Kaynakça (11)

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