Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.

@article{Santana2015PhysicochemicalPA,
  title={Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.},
  author={Priscila do Carmo Santana and Nurul Huda and Tajul Aris Yang},
  journal={Journal of food science and technology},
  year={2015},
  volume={52 3},
  pages={
          1507-15
        }
}
The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of… CONTINUE READING
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