Process development of fish sausage

被引：22

作者：

Chuapoehuk, P ^{[1
]}

Raksakulthai, N ^{[1
]}

Worawattanamateekul, W ^{[1
]}

机构：

[1] Kasetsart Univ, Fac Fisheries, Dept Fishery Prod, Bangkok 10900, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2001年 / 4卷 / 03期

关键词：

D O I：

10.1081/JFP-100108653

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Process development for fish sausage from hybrid Clarias catfish meat and surimi was conducted using ratios of catfish meat to surimi at 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100, pork fat at 0, 5, 10, 15 and 20% (w/w of fish and surimi). Sensory evaluation scores showed that fish sausage prepared from fish meat to surimi at a ratio of 40:60 with 10% pork fat got the highest acceptability score. Improving of nutritive value by adding 0, 1, 2, 3, 4 and 5% fish oil or 0, 0.1, 0.3 and 0.5% calcium phosphate or calcium lactate (w/w of fish and surimi) was carried out. It was found that sausage sample with 3% fish oil or 0.5% calcium phosphate or calcium lactate was still accepted by the panelists.

引用

页码：523 / 529

页数：7