Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and amino acid com-position analyses were carried out in the sucuk prepared with a commercial spice mix. Total aerobic m...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Istanbul University Press
2022-10-01
|
| Series: | Aquatic Sciences and Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/2561076 |