Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.)
Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effect...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Fisheries Society
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96995/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/96995/ https://www.asianfisheriessociety.org/publication/abstract.php?id=effects-of-mixing-duration-and-raw-materials-on-the-physicochemical-microstructural-and-sensorial-properties-of-sausages-prepared-from-red-tilapia-oreochromis-sp |
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Internet
http://psasir.upm.edu.my/id/eprint/96995/1/ABSTRACT.pdfhttp://psasir.upm.edu.my/id/eprint/96995/
https://www.asianfisheriessociety.org/publication/abstract.php?id=effects-of-mixing-duration-and-raw-materials-on-the-physicochemical-microstructural-and-sensorial-properties-of-sausages-prepared-from-red-tilapia-oreochromis-sp