Textural and Sensory Properties of Fish Sausage from Rainbow Trout
Articles > Article · 2010
Authors: Mehmet Tolga DİNÇER, Şükran ÇAKLI
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, Journal Indexed in SCI Expanded, International, 2010, vol 19, pp 238-248
DOI: 10.1080/10498850.2010.509539
Summary
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.