Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1507-1515

  Santana, Palestina ^a   Huda, Nurul ^a   Yang, Tajul Aris ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Fish protein; Physicochemical properties; Sausage; Sensory characteristics; Surimi powder

Indexed keywords

EMULSIFICATION; FISH; HARDNESS; MEATS; ODOR CONTROL; OILS AND FATS; PROTEINS; SENSORY ANALYSIS; TEXTURES;

COOKING PROPERTIES; EMULSION STABILITY; NEMIPTERUS JAPONICUS; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SAUSAGE; SENSORY CHARACTERISTICS; TEXTURE PROFILE ANALYSIS; WATER HOLDING CAPACITY;

PHYSICOCHEMICAL PROPERTIES;

EID: 84924224089     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1145-1     Document Type: Article

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