Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage
The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe flesh (Pollachius virens) and second stage was preparation of fish sausage and m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ege University
2017-12-01
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| Series: | Su Ürünleri Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/egejfas/issue/29803/321977 |