Textural and sensory properties of fish sausage from rainbow trout

Journal of Aquatic Food Product Technology

Volumn 19, Issue 3-4, 2010, Pages 238-248

  Dincer, Tolga ^a   Cakli, Sukran ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

cook loss; fish sausage; rainbow trout; textural properties; water holding capacity

Indexed keywords

COOK LOSS; RAINBOW TROUT; SENSORY ANALYSIS; SENSORY PROPERTIES; SHEAR TESTS; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS; WATER HOLDING CAPACITY;

FISH; TEXTURES;

MEATS;

EID: 78149255262     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2010.509539     Document Type: Article

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