@article{article_320223, title={Comparison of the mechanical properties of meat and fish salamis}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={34}, pages={443–449}, year={2017}, DOI={10.12714/egejfas.2017.34.4.11}, author={Dinçer, Mehmet Tolga and Erdem, Ömer Alper and Şen Yılmaz, Evren Burcu}, keywords={Balık salamı,su tutma kapasitesi,kesit testi,pişirme kaybı,renk değerleri}, abstract={<p class="MsoNormal" style="text-align:justify;text-indent:35.4pt;line-height:200%;"> <a> </a> </p> <div style="border-top:solid 1pt;border-left:none;border-bottom:solid 1pt;border-right:none;padding:1pt 0cm 1pt 0cm;"> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span lang="en-us" style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;" xml:lang="en-us">The aim of this study was to determine the textural and sensory properties of prepared fish salami from saithe ( <i>Polachius virens </i>) 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.  </span> <span style="font-family:’Arial Narrow’, sans-serif;font-size:10.6667px;">Acceptable  </span> <span style="font-family:’Arial Narrow’, sans-serif;font-size:8pt;">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. </span> </p> <p> </p> </div> <p> </p> <p> </p>}, number={4}, publisher={Ege Üniversitesi}