Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
نویسندگان
چکیده
This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and investigate its suitability for consumption. Sensory, nutrient composition, fatty acid amino composition analyses were carried out in the prepared with a commercial spice mix. Total aerobic mesophilic bacteria, total coliform, Enterobacteriaceae, Lactic yeast mould counts found be smaller than 1 log cfu g-1. It was that ratio of water, protein, fat, ash, saturated FA, mono-unsaturated FA poly-unsaturated 48.63%, 17.27%, 22.00%, 2.52%, 50.17%, 43.23% 6.6%, respectively. Glutamic (19.1 g 100 g-1), aspartic (17.17 100g-1), leucine (9.45 g-1) lysine (8.05 main acids sucuk. In addition, sensory analysis results produced entirely from meat showed it acceptable. concluded product suitable consumption could entirely, appropriate mixture, heat treatment air conditions.
منابع مشابه
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ژورنال
عنوان ژورنال: Aquatic sciences and engineering
سال: 2022
ISSN: ['2602-473X']
DOI: https://doi.org/10.26650/ase202221149736