Textural acceptability of prepared fsh sausages by controlling textural indicators

The purpose of this paper is to verify the textural quality and acceptability of two diferent prepared emulsion-type fshsausages that were evaluated by using rainbow trout (Oncorhynchus mykiss) and saithe (Pollachius virens) fllets. Texture properties ofthe fsh sausages were compared with three diferent emulsion-type sausages (chicken, turkey, and beef sausages) using texture profleanalysis (TPA), shear test, Kramer shear test, pate penetration test, cooking loss, and expressible moisture. According to the TPA andfrmness values, some textural indicators were found signifcantly weak (P < 0.05), but they met consumers preferences.

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