Physicochemical properties, oxidative stability and sensory acceptance of shortfin scad (Decapterus macrosoma) – surimi emulsion sausages

Autor:	N.A. Halmi, N.M. Sarbon
Rok vydání:	2021
Předmět:	Food Science
Zdroj:	Food Research. 5:248-258
ISSN:	2550-2166
DOI:	10.26656/fr.2017.5(4).689
Popis:	The aim of this study was to identify the physicochemical properties, oxidative stability and sensory acceptability of shortfin scad (Decapterus macrosoma) emulsion sausage incorporated with commercial surimi and silver catfish (Pengasius) protein hydrolysate. Fish emulsion sausage was prepared with fish mince and surimi ratios as follows: Formulation A (100:0); B (60:40); C (40:60); D (0:100). The proximate compositions of the fish emulsion sausages were determined. An increase in surimi percentage was increased lightness (L*) and decreased redness (a*) values of the sausages significantly (p
Databáze:	OpenAIRE
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