Textural acceptability of prepared fish sausages by controlling textural indicators

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.

Anahtar Kelimeler:

Fish sausage, hardness, firmness, texture, meat sausage

Textural acceptability of prepared fish sausages by controlling textural indicators

Keywords:

Fish sausage, hardness, firmness, texture, meat sausage,

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