Makale detayı · 2017
Comparison of the mechanical properties of meat and fish salamis
Dergi
Su Ürünleri DergisiISSN 1300-1590
- Yıl
- 2017
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Su Ürünleri Dergisi
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
The aim of this study was to determine the textural and sensory properties of prepared fish salami from saithe ( Polachius virens ) fillets. In the research the mechanical property of produced fish salami was compared to purchased beef salami. The comparison was realized in their textural, physical, and sensorial properties. Acceptable textural desirability was observed with the formulation, which was improved with the addition of selected spices. Prepared fish salami exhibited a weaker texture than purchased beef salami according to mechanical properties (TPA and shear test), but no difference (P>0.05) in overall liking was determined by the panelists.
Konular
- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
Birincil konu Meat and Animal Product Quality