Determination of Sensory and Nutrient Composition at Mullet Fish Sausage


BERİK N. , Kahraman D.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.16, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 16
  • Basım Tarihi: 2010
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI

Özet

The aim of this study was produced sausage from mullet fish (Mugil cephalus). Mullet fish were bought freshly from fish market. Two different groups' sausages were formulated. Primary sausage group, 100% fish meat and the second group, 75% fish meat with 25% calf meat were made by mixing. Each group maturations sausages were cooked with deep fat-frying techniques. Freshly and cooked sausages was investigated of sensory changes and nutrient composition. Sensory analyses, pH values and mature sausages' nutrient composition of between two sausages groups were not differents P>0.05). The cook sausages were including of 100% fish meat of protein and fat values higher than calf meat sausages (P<0.05). As a result, will be produced sausage our traditional taste in accordance with mullet fish; often the preferred frying application was established that acceptable in the view of nutrient composition creates changes. In addition to, we are fair enough foresight that fish meat can to be in with calf meat sausage such as poultry applications of consumer habits.