Ege Journal of Fisheries and Aquatic Sciences
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Et ve balık salamlarının mekanik özelliklerinin karşılaştırılması

Year 2017, Volume: 34 Issue: 4, 443 - 449, 15.12.2017

Mehmet Tolga Dinçer Ömer Alper Erdem Evren Burcu Şen Yılmaz

https://doi.org/10.12714/egejfas.2017.34.4.11
Cited By: 3

Abstract



Çalışmanın amacı mezgit (Polachius
virens) filetolarından hazırlanmış olan balık salamının dokusal ve duyusal
özaelliklerinin tespit edilmesidir. Çalışmada üretilen balık salamının ve
piyasada bulunan et salamının mekanik özelliklerinin kıyaslaması yapılmıştır.
Kıyaslama ürünlerin dokusal, fiziksel ve duyusal özellikleri arasında
gerçekleştirilmiştir. Kullanılan formül ve baharat çeşitleri sayesinde kabul
gören bir doku elde edilmiştir. Üretilen balık salamının dokusal yapısı,
piyasadan satın alınan et salamı ile kıyaslanınca, mekanik özellikler açısından
(TPA ve kesit testi) daha yumuşak olmuş fakat panelistler tarafından genel beğeni
açısından bir fark görülmemiştir (P>0.05).   



Keywords

Balık salamı, su tutma kapasitesi, kesit testi, pişirme kaybı, renk değerleri

References

  • Boles, J.A. & Swan, J.E. (1996). Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Science, 44: 11–18. doi:10.1016/S0309-1740(96)00076-9
  • Botta, J.R. (1991). Instrument for non-destructive texture measurement of raw Atlantic cod fillets. Journal of Food Science, 56:962–964. doi: 10.1111/j.1365-2621.1991.tb14616.x
  • Cardoso, C., Mendes, R. & Nunes, M. L. (2008). Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology. 43:276–283. doi:10.1111/j.1365-2621.2006.01430.x
  • Chang, H.C. & Carpenter, J.A. (1997). Optimizing quality of frankfurters containing oat bran and added water. Journal of Food Science, 62:194–197. doi: 10.1111/j.1365-2621.1997.tb04398.x
  • Dawkins, N.L., Gager, J., Cornillon, J.P., Kim, Y., Howard, H. & Phelps, O. (2001). Comparative studies on the physicochemical properties and hydration behavior of oat gum and oat trim in meatbased patties. Journal of Food Science, 66:1276–1282. doi:10.1111/j.1365-2621.2001.tb15201.x
  • De Deckere, E.A.M., Korver, O., Verschuren, P.M. & Kantan, M.B. (1998). Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin, European Journal of Clinical Nutrition, 52:749–753. doi:10.1016/0309-1740(86)90009-4
  • Dzudie, T., Scher, J. & Hardy, J. (2002). Common bean flour as an extender in beef sausages. Journal of Food Engineering, 52:143–147. doi:10.1016/S0260-8774(01)00096-6
  • Francis, F.J. & Clydesdale, F.M. (1975). Food colorimetry: theory and applications. AVI Publishing. Westport:477.
  • Gerigk, K., Hildebrand, G., Stephan, H. & Wegener, J. (1986). Liver sausage and the food regulations. Fleischwirtsch, 66:882.
  • Gimeno, O., Astiasaran, I. & Bello, J. (2000). Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science, 57:23-29. doi:10.1016/S0309-1740(00)00070-X
  • Ho, K.G., Wilson, L.A. & Sebranek, J.G. (1997). Dried soy tofu powder effects on frankfurters and pork sausage patties. Journal of Food Science, 62:434–437. doi:10.1111/j.1365-2621.1997.tb04020.x
  • Huffman, D.L., Cross, H.R., Campbell, K.J. & Cordray, J.C.(1981). Effect of salt and tripolyphosphate on acceptability of flaked and formed hamburger patties. Journal of Food Science, 46:34–36. doi: 10.1111/j.1365-2621.1981.tb14524.x
  • Hutchings, J.B. (1999). Food color and appearance. ASPEN Publishing, Gaithersburg: 613.
  • Jimenez, F. Carballo, J. &. Solas, M.T. (1995). The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels. Journal of Food Science Technology, 30:335–345. doi:10.1111/j.1365-2621.1995.tb01382.x
  • Kao, W.T. & Lin, K.W. (2006). Quality of reduced-fat frankfurter modified by konjac-starch mixed gels. Journal of Food Science, 71(4):326–332. doi: 10.1111/j.1750-3841.2006.00003.x
  • Kerr, W.L., Wang, X. & Choi, S.G. (2005). Physical and sensory characteristics of low-fat Italian sausage prepared with hydrated oat. Journal of Food Quality, 28:62–77. doi: 10.1111/j.1745-4557.2005.00010.x
  • Kinsella J.E. (1979). Functional properties of soy proteins. Journal of American Oil Chemists Society, 56:242–258. doi:10.1007/BF02671468
  • Koizumi, C. & Nonaka, J. (1980). Color development of fish sausage with ferrihemochrome-forming nitrogenous bases as possible substitues for nitrite. Bulletin of the Japan Society of Scientific Fisheries, 46(3):373-380.
  • Konno, K. (2005). New developments and trends in kababoko and related research in Japan. In: J.W. Park, (Ed), Surimi and surimi seafood (pp847-868), CRC Press, Taylor & Francis.
  • Kris-Etherton, P.M., Krummel, D., Russell, M.E., Dreon, D., Mackey, S., Borchers, J. & Wood, P.O. (1988). The effect of diet on plasma lipids, lipoproteins and coronary heart disease. Journal of the American Dietetic Association, 88:1373–1400.
  • Lee, C.M. (1985). Microstructure of meat emulsions in relation to fat stabilization. Food Microstructure, 4:63-72.
  • Lee, C.M. Whiting, R.C. & Jenkins, R.K. (1987). Texture and sensory evaluations of frankfurters made with different formulations and processes. Journal of Food Science, 52: 896-897. doi: 10.1111/j.1365-2621.1987.tb14237.x
  • Lee, C.M. & Toledo, R.T. (1976). Factors affecting textural characteristics of cooked comminuted fish muscle. Journal of Food Science, 41:391-392. doi: 10.1111/j.1365-2621.1976.tb00627.x
  • Letelier, V. Kastner, C.l., Kenney, P.B., Kropf, D.H., Hunt, M.C. & Garcıa, C.M. (1995). Flaked sinew ddition to low-fat cooked salami. Journal Food Science, 60(2):245–249. doi: 10.1111/j.1365-2621.1995.tb05647.x
  • Llull, P. Simal, S., Benedito, J. & Rosselló, C. (2002). Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques. Journal of Food Engineering. 53(3):279-285. doi:10.1016/S0260-8774(01)00166-2
  • Monin, G. (1998). Recent methods for predicting quality of whole meat. Meat Science, 49(1):231–243. doi: 10.1016/S0309-1740(98)90051-1
  • Moore, S.L., Theno, D.M., Anderson, C.R. & Schmidt, G.R. (1976). Effect of salt, phosphate and some nonmeat proteins in binding strength and cook yield of a beef roll. Journal of Food Science, 41:424–426. doi: 10.1111/j.1365-2621.1976.tb00633.x
  • Moreira, R.T., Lemos, A.L.D.S.C. & Cristianini, M. (2002). Effect of fat content and soy isolate protein on texture of fish emulsified type sausage. 3-7 Jun 2002 Annual Meeting and Food Expo - Anaheim, California USA.
  • Neer, K.L. & Mandıgo, R.W. (1972). Effects of salt, sodium tripolyphosphate and frozen storage time on properties of flaked, cured pork product. Journal of Food Science. 42:738–742. doi: 10.1111/j.1365-2621.1977.tb12592.x
  • Panpipat, W. & Yonsawatdigul, J. (2008). Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage. LWT - Food Science and Technology, 41(3):483- 492. doi: 10.1016/j.lwt.2007.03.013
  • Park, J., Rhee, K.S., Keton, J.T. & Rhee, K.C. (1989). Properties of low-fat frankfurters containing monounsaturated and omega-3 poly-unsaturated oils. Journal of Food Science, 54(3):500–504. doi:10.1111/j.1365-2621.1989.tb04637.x
  • Pepper, F.H. & Schmidt, G.R.(1975). Effect of Blending time, salt, phosphate, and hot-boned beef on binding strength and cook yield of beef rolls. Journal of Food Science, 40:227–230. doi: 10.1111/j.1365-2621.1975.tb02168.x
  • Perchonok, M.H. & Regenstein, J.M. (1986). Stability at comminution chopping temperatures of model chicken breast muscle emulsions. Meat Science, 16:17-29
  • Prabhu, G.A. & Sebranek, J.G. (1997). Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan. Journal of Food Science, 62:198–202. doi: 10.1111/j.1365-2621.1997.tb04399.x
  • Prusa, K.J., Bowers, J.A. & Chambers, E. (1982). Instron measurements and sensory scores for texture of poultry meat and frankfurters. Journal of Food Science, 47:653-654. doi: 10.1111/j.1365-2621.1982.tb10142
  • Ravishankar, C.N., Setty, T.M.R. & Shetty, T. S. (1992). Method for the preparation of sausages of acceptable quality from Indian oil sardine (Sardinella longiceps) and their shelf-life at different storage temperatures. Food Control, 3(3):144-148. doi:10.1016/0956-7135(92)90098-U
  • Rongey, E.H. & Bratzler, L.J. (1966). The effect of various binders and meats on the palatability and processing characteristics of Bologna. Food Technology, 20: 1228–1231.
  • Sanderson, G.R. (1990). Gellan gum. In: P. Harris, (Ed), Food gels, (pp 201-232) New York: Elsevier.
  • Sawyer, C.A. Biglari, S.D. & Thompson, S.S. (1984). Internal end temperature and survival of bacteria on meats with and without a polyvinyl chloride wrap during microwave cooking. Journal of Food Science, 49:972–974. doi: 10.1111/j.1365-2621.1984.tb13260.x
  • Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J. Oehlenschlager and G. Olafsdottir, (Ed), Quality of fish from catch to consumer: Labelling, monitoring and traceability (pp 251-263) The Netherlands: Wageningen Academic Publishers.
  • Schubring, R. (2002). Texture measurement on gutted cod during storage in ice using a hand-held instrument. Inf Fischwirtsch Fischereiforsch. 49:25–27.
  • Shehata, N.A., Ibrahim A.A. & Ghali, N.N. (1989). Effect of supplementing wheat flour with fish protein concentrate-chemical and organoleptic evaluation. Die Nahrung, 6:497–501.
  • Siddaiah, D., Reddy, G.V.S., Raju, C.V. & Chandrasekhar, T.C. (2001). Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage. Food Research International, 34:47–53. doi: 10.1016/S0963-9969(00)00127-7
  • Sikorski, Z. & Sun Pan, B. (1991). Preservation of seafood quality. In F. Shahidi J.R. Botta, (Ed.),Seafoods: Chemistry, processing technology and quality(pp 168-195). UK: Blackie Academic and Professional.
  • Smewing, J. (1996). Texture Analysis. Meat International. 6(7): 37-38.
  • Su, Y.K., Bowers J.A. & Zayas, J.F. (2000). Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins. Journal of Food Science, 65(1):128–132. doi: 10.1111/j.1365-2621.2000.tb15966.x
  • Szczesniak, A.S. (1963). Objective measurements of food texture. Journal of Food Science, 28:410–420. doi: 10.1111/j.1365-2621.1963.tb00219
  • Terrell, R.N., Ming, C.G., Jacobs, J.A., Smith, G.C. & Carpenter Z.L. (1981). Effect of chloride salts, acid phosphate and electrical stimulation on pH and moisture loss from beef clod muscles. Journal of Animal Science, 53:658-659.
  • Trautwein, E.A. (2001). N-3 fatty acids—physiological and technical aspects for their use in food. European Journal of Lipid Science Technology, 103:45–55. doi: 10.1002/1438-9312(200101)103:1<45::AID-EJLT45>3.0.CO;2-9
  • Yoon, K.S., Lee, C.M. & Hufnagel, L.A. (1991). Effect of washing on the texture and microstructere of frozen fish mince. Journal of Food Science, 56: 294-298. doi: 10.1111/j.1365-2621.1991.tb05265.x

Comparison of the mechanical properties of meat and fish salamis

Year 2017, Volume: 34 Issue: 4, 443 - 449, 15.12.2017

Mehmet Tolga Dinçer Ömer Alper Erdem Evren Burcu Şen Yılmaz

https://doi.org/10.12714/egejfas.2017.34.4.11
Cited By: 3

Abstract



The aim of this study was to determine the textural and sensory properties of prepared fish salami from saithe (Polachius virens) fillets. In the research the mechanical property of produced fish salami was compared to purchased beef salami. The comparison was realized in their textural, physical, and sensorial properties. Acceptable textural desirability was observed with the formulation, which was improved
with the addition of selected spices. Prepared fish salami exhibited a weaker
texture than purchased beef salami according to mechanical properties (TPA and
shear test), but no difference (P>0.05) in overall liking was determined by
the panelists.



Keywords

Fish salami, water holding capacity, shear test, cooking loss, color values

References

  • Boles, J.A. & Swan, J.E. (1996). Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Science, 44: 11–18. doi:10.1016/S0309-1740(96)00076-9
  • Botta, J.R. (1991). Instrument for non-destructive texture measurement of raw Atlantic cod fillets. Journal of Food Science, 56:962–964. doi: 10.1111/j.1365-2621.1991.tb14616.x
  • Cardoso, C., Mendes, R. & Nunes, M. L. (2008). Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology. 43:276–283. doi:10.1111/j.1365-2621.2006.01430.x
  • Chang, H.C. & Carpenter, J.A. (1997). Optimizing quality of frankfurters containing oat bran and added water. Journal of Food Science, 62:194–197. doi: 10.1111/j.1365-2621.1997.tb04398.x
  • Dawkins, N.L., Gager, J., Cornillon, J.P., Kim, Y., Howard, H. & Phelps, O. (2001). Comparative studies on the physicochemical properties and hydration behavior of oat gum and oat trim in meatbased patties. Journal of Food Science, 66:1276–1282. doi:10.1111/j.1365-2621.2001.tb15201.x
  • De Deckere, E.A.M., Korver, O., Verschuren, P.M. & Kantan, M.B. (1998). Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin, European Journal of Clinical Nutrition, 52:749–753. doi:10.1016/0309-1740(86)90009-4
  • Dzudie, T., Scher, J. & Hardy, J. (2002). Common bean flour as an extender in beef sausages. Journal of Food Engineering, 52:143–147. doi:10.1016/S0260-8774(01)00096-6
  • Francis, F.J. & Clydesdale, F.M. (1975). Food colorimetry: theory and applications. AVI Publishing. Westport:477.
  • Gerigk, K., Hildebrand, G., Stephan, H. & Wegener, J. (1986). Liver sausage and the food regulations. Fleischwirtsch, 66:882.
  • Gimeno, O., Astiasaran, I. & Bello, J. (2000). Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science, 57:23-29. doi:10.1016/S0309-1740(00)00070-X
  • Ho, K.G., Wilson, L.A. & Sebranek, J.G. (1997). Dried soy tofu powder effects on frankfurters and pork sausage patties. Journal of Food Science, 62:434–437. doi:10.1111/j.1365-2621.1997.tb04020.x
  • Huffman, D.L., Cross, H.R., Campbell, K.J. & Cordray, J.C.(1981). Effect of salt and tripolyphosphate on acceptability of flaked and formed hamburger patties. Journal of Food Science, 46:34–36. doi: 10.1111/j.1365-2621.1981.tb14524.x
  • Hutchings, J.B. (1999). Food color and appearance. ASPEN Publishing, Gaithersburg: 613.
  • Jimenez, F. Carballo, J. &. Solas, M.T. (1995). The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels. Journal of Food Science Technology, 30:335–345. doi:10.1111/j.1365-2621.1995.tb01382.x
  • Kao, W.T. & Lin, K.W. (2006). Quality of reduced-fat frankfurter modified by konjac-starch mixed gels. Journal of Food Science, 71(4):326–332. doi: 10.1111/j.1750-3841.2006.00003.x
  • Kerr, W.L., Wang, X. & Choi, S.G. (2005). Physical and sensory characteristics of low-fat Italian sausage prepared with hydrated oat. Journal of Food Quality, 28:62–77. doi: 10.1111/j.1745-4557.2005.00010.x
  • Kinsella J.E. (1979). Functional properties of soy proteins. Journal of American Oil Chemists Society, 56:242–258. doi:10.1007/BF02671468
  • Koizumi, C. & Nonaka, J. (1980). Color development of fish sausage with ferrihemochrome-forming nitrogenous bases as possible substitues for nitrite. Bulletin of the Japan Society of Scientific Fisheries, 46(3):373-380.
  • Konno, K. (2005). New developments and trends in kababoko and related research in Japan. In: J.W. Park, (Ed), Surimi and surimi seafood (pp847-868), CRC Press, Taylor & Francis.
  • Kris-Etherton, P.M., Krummel, D., Russell, M.E., Dreon, D., Mackey, S., Borchers, J. & Wood, P.O. (1988). The effect of diet on plasma lipids, lipoproteins and coronary heart disease. Journal of the American Dietetic Association, 88:1373–1400.
  • Lee, C.M. (1985). Microstructure of meat emulsions in relation to fat stabilization. Food Microstructure, 4:63-72.
  • Lee, C.M. Whiting, R.C. & Jenkins, R.K. (1987). Texture and sensory evaluations of frankfurters made with different formulations and processes. Journal of Food Science, 52: 896-897. doi: 10.1111/j.1365-2621.1987.tb14237.x
  • Lee, C.M. & Toledo, R.T. (1976). Factors affecting textural characteristics of cooked comminuted fish muscle. Journal of Food Science, 41:391-392. doi: 10.1111/j.1365-2621.1976.tb00627.x
  • Letelier, V. Kastner, C.l., Kenney, P.B., Kropf, D.H., Hunt, M.C. & Garcıa, C.M. (1995). Flaked sinew ddition to low-fat cooked salami. Journal Food Science, 60(2):245–249. doi: 10.1111/j.1365-2621.1995.tb05647.x
  • Llull, P. Simal, S., Benedito, J. & Rosselló, C. (2002). Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques. Journal of Food Engineering. 53(3):279-285. doi:10.1016/S0260-8774(01)00166-2
  • Monin, G. (1998). Recent methods for predicting quality of whole meat. Meat Science, 49(1):231–243. doi: 10.1016/S0309-1740(98)90051-1
  • Moore, S.L., Theno, D.M., Anderson, C.R. & Schmidt, G.R. (1976). Effect of salt, phosphate and some nonmeat proteins in binding strength and cook yield of a beef roll. Journal of Food Science, 41:424–426. doi: 10.1111/j.1365-2621.1976.tb00633.x
  • Moreira, R.T., Lemos, A.L.D.S.C. & Cristianini, M. (2002). Effect of fat content and soy isolate protein on texture of fish emulsified type sausage. 3-7 Jun 2002 Annual Meeting and Food Expo - Anaheim, California USA.
  • Neer, K.L. & Mandıgo, R.W. (1972). Effects of salt, sodium tripolyphosphate and frozen storage time on properties of flaked, cured pork product. Journal of Food Science. 42:738–742. doi: 10.1111/j.1365-2621.1977.tb12592.x
  • Panpipat, W. & Yonsawatdigul, J. (2008). Stability of potassium iodide and omega-3 fatty acids in fortified freshwater fish emulsion sausage. LWT - Food Science and Technology, 41(3):483- 492. doi: 10.1016/j.lwt.2007.03.013
  • Park, J., Rhee, K.S., Keton, J.T. & Rhee, K.C. (1989). Properties of low-fat frankfurters containing monounsaturated and omega-3 poly-unsaturated oils. Journal of Food Science, 54(3):500–504. doi:10.1111/j.1365-2621.1989.tb04637.x
  • Pepper, F.H. & Schmidt, G.R.(1975). Effect of Blending time, salt, phosphate, and hot-boned beef on binding strength and cook yield of beef rolls. Journal of Food Science, 40:227–230. doi: 10.1111/j.1365-2621.1975.tb02168.x
  • Perchonok, M.H. & Regenstein, J.M. (1986). Stability at comminution chopping temperatures of model chicken breast muscle emulsions. Meat Science, 16:17-29
  • Prabhu, G.A. & Sebranek, J.G. (1997). Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan. Journal of Food Science, 62:198–202. doi: 10.1111/j.1365-2621.1997.tb04399.x
  • Prusa, K.J., Bowers, J.A. & Chambers, E. (1982). Instron measurements and sensory scores for texture of poultry meat and frankfurters. Journal of Food Science, 47:653-654. doi: 10.1111/j.1365-2621.1982.tb10142
  • Ravishankar, C.N., Setty, T.M.R. & Shetty, T. S. (1992). Method for the preparation of sausages of acceptable quality from Indian oil sardine (Sardinella longiceps) and their shelf-life at different storage temperatures. Food Control, 3(3):144-148. doi:10.1016/0956-7135(92)90098-U
  • Rongey, E.H. & Bratzler, L.J. (1966). The effect of various binders and meats on the palatability and processing characteristics of Bologna. Food Technology, 20: 1228–1231.
  • Sanderson, G.R. (1990). Gellan gum. In: P. Harris, (Ed), Food gels, (pp 201-232) New York: Elsevier.
  • Sawyer, C.A. Biglari, S.D. & Thompson, S.S. (1984). Internal end temperature and survival of bacteria on meats with and without a polyvinyl chloride wrap during microwave cooking. Journal of Food Science, 49:972–974. doi: 10.1111/j.1365-2621.1984.tb13260.x
  • Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J. Oehlenschlager and G. Olafsdottir, (Ed), Quality of fish from catch to consumer: Labelling, monitoring and traceability (pp 251-263) The Netherlands: Wageningen Academic Publishers.
  • Schubring, R. (2002). Texture measurement on gutted cod during storage in ice using a hand-held instrument. Inf Fischwirtsch Fischereiforsch. 49:25–27.
  • Shehata, N.A., Ibrahim A.A. & Ghali, N.N. (1989). Effect of supplementing wheat flour with fish protein concentrate-chemical and organoleptic evaluation. Die Nahrung, 6:497–501.
  • Siddaiah, D., Reddy, G.V.S., Raju, C.V. & Chandrasekhar, T.C. (2001). Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage. Food Research International, 34:47–53. doi: 10.1016/S0963-9969(00)00127-7
  • Sikorski, Z. & Sun Pan, B. (1991). Preservation of seafood quality. In F. Shahidi J.R. Botta, (Ed.),Seafoods: Chemistry, processing technology and quality(pp 168-195). UK: Blackie Academic and Professional.
  • Smewing, J. (1996). Texture Analysis. Meat International. 6(7): 37-38.
  • Su, Y.K., Bowers J.A. & Zayas, J.F. (2000). Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins. Journal of Food Science, 65(1):128–132. doi: 10.1111/j.1365-2621.2000.tb15966.x
  • Szczesniak, A.S. (1963). Objective measurements of food texture. Journal of Food Science, 28:410–420. doi: 10.1111/j.1365-2621.1963.tb00219
  • Terrell, R.N., Ming, C.G., Jacobs, J.A., Smith, G.C. & Carpenter Z.L. (1981). Effect of chloride salts, acid phosphate and electrical stimulation on pH and moisture loss from beef clod muscles. Journal of Animal Science, 53:658-659.
  • Trautwein, E.A. (2001). N-3 fatty acids—physiological and technical aspects for their use in food. European Journal of Lipid Science Technology, 103:45–55. doi: 10.1002/1438-9312(200101)103:1<45::AID-EJLT45>3.0.CO;2-9
  • Yoon, K.S., Lee, C.M. & Hufnagel, L.A. (1991). Effect of washing on the texture and microstructere of frozen fish mince. Journal of Food Science, 56: 294-298. doi: 10.1111/j.1365-2621.1991.tb05265.x

Details

Journal Section Articles
Authors

Mehmet Tolga Dinçer
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Türkiye

Ömer Alper Erdem
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Türkiye

Evren Burcu Şen Yılmaz
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Türkiye

Publication Date December 15, 2017
Submission Date June 9, 2017
Published in Issue Year 2017Volume: 34 Issue: 4

Cite

APA
Dinçer, M. T., Erdem, Ö. A., & Şen Yılmaz, E. B. (2017). Comparison of the mechanical properties of meat and fish salamis. Ege Journal of Fisheries and Aquatic Sciences, 34(4), 443-449. https://doi.org/10.12714/egejfas.2017.34.4.11

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