Comparison of the mechanical properties of meat and fish salamis

WOS: 000423295400011The aim of this study was to determine the textural and sensory properties of prepared fish salami from saithe (Polachius virens) fillets. In the research the mechanical property of produced fish salami was compared to purchased beef salami. The comparison was realized in their textural, physical, and sensorial properties. Acceptable textural desirability was observed with the formulation, which was improved with the addition of selected spices. Prepared fish salami exhibited a weaker texture than purchased beef salami according to mechanical properties (TPA and shear test), but no difference (P>0.05) in overall liking was determined by the panelists.Ege University Scientific Research Projects Coordination UnitEge University [2012-SUF-014]This study was supported by Ege University Scientific Research Projects Coordination Unit (Project No. 2012-SUF-014). Used data are taken from the project results. Special thanks to the R&D team of Pinar Meat Company