Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage

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SHEYKHI M.; CHOOBKAR N.; AGHAJANI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2019 | Volume:8 | Issue:2 Page(s): 67-73

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Title

Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage

Author(s)

SHEYKHI M. | CHOOBKAR N. | AGHAJANI A. | Issue Writer Certificate

Keywords

SausageQ1

Red meatQ1

White meatQ1

red meatQ2

Cyprinus carpioQ2

organoleptic propertiesQ1

physicochemical characteristicsQ1

Abstract

Considering the high nutritional value of fish meat and low consumption of fish in Iran, it is always advisable to consume this meat and its products. Cyprinus carpio is one of the most important and widely used species among fish. In the present study, Cyprinus carpio meat with beef meat (Red meat) was used in the production of different samples of non-fermented Sausages in ratios of 5, 15, 25, 35, 50, 65, 75, 85, and 95% in combination and on the day after production, physicochemical tests such as moisture, protein, fat, and ash content, and organoleptic evaluation such as color, aroma, flavor, consistency, and overall acceptance carried out on the samples. The results showed that by increasing the proportion of fish meat in the formulation, protein content increased and fat, ash, and moisture content decreased. The proportions of 35 to 65% of 􀏐 ish meat received the highest score, while, the proportions of 5 to 35% and 5 to 50% showed the highest scores of aroma and 􀏐 lavor, respectively. Treatments with a ratio of 65 to 95% of 􀏐 ish meat had the highest score of consistency. The overall acceptance of treatments showed that the ratios of 35 to 65% of 􀏐 ish meat showed the highest scores.

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APA: Copy

SHEYKHI, M., CHOOBKAR, N., & AGHAJANI, A.. (2019). Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 8(2 ), 67-73. SID. https://sid.ir/paper/246777/en

Vancouver: Copy

SHEYKHI M., CHOOBKAR N., AGHAJANI A.. Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2019;8(2 ):67-73. Available from: https://sid.ir/paper/246777/en

IEEE: Copy

M. SHEYKHI, N. CHOOBKAR, and A. AGHAJANI, “Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 8, no. 2 , pp. 67–73, 2019, [Online]. Available: https://sid.ir/paper/246777/en

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