Textural and Sensory Properties of Fish Sausage from Rainbow Trout

被引：42

作者：

Dincer, Tolga ^{[1
]}

Cakli, Sukran ^{[1
]}

机构：

[1] Ege Univ, Dept Fishery & Seafood Proc, Fac Fisheries, TR-35100 Izmir, Turkey

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2010年 / 19卷 / 03期

关键词：

fish sausage; textural properties; cook loss; water holding capacity; rainbow trout; SODIUM-CHLORIDE; MUSCLE; STORAGE; MICROSTRUCTURE; FRANKFURTERS; TEMPERATURE; PROTEINS; MEAT;

D O I：

10.1080/10498850.2010.509539

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to determine the textural and sensory properties of fish sausage which were prepared from refrigerated and frozen rainbow trout (Onchorynchus mykiss) and stored for 14 days at 0-4 degrees C. These two groups of sausages were compared for texture, physical, and sensory properties by carrying out texture profile analysis (TPA), shear test, water holding capacity (WHC), cook loss, color, and sensory analyses. According to TPA and shear test, sausages prepared from frozen fillets exhibited a texture significantly (p 0.05) weaker than those prepared from refrigerated fillets, but no difference in overall liking was observed.

引用

页码：238 / 248

页数：11

共 27 条

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[2]

AMANO K, 1965, FISH FOOD, V3, P265

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