The quality characteristics of sausage prepared from different ratios of fish and duck meat

The quality characteristics of sausage prepared from different ratios of fish and duck meat

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the r...

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Bibliographic Details
Main Authors: Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi
Format: Article
Language:English
Published: HACCP Consulting 2021-01-01
Series:Potravinarstvo
Subjects:
fish
duck
combination
smoked
sausage
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482

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