Comparison of the mechanical properties of meat and fish salamis
Articles > Article · 2017
Authors: Mehmet Tolga DİNÇER, Ömer Alper ERDEM, Evren Burcu ŞEN YILMAZ
SU ÜRÜNLERİ DERGİSİ, Journal Indexed in SCI Expanded, International, TR DİZİN (ULAKBİM), 2017, vol 34, pp 443-449
DOI: 10.12714/egejfas.2017.34.4.11
Summary
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.