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: | Nermin Berik, Dilek Kahraman Yılmaz |
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Format: | Article |
Language: | English |
Published: |
Istanbul University Press
2022-10-01
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Series: | Aquatic Sciences and Engineering |
Subjects: | |
Online Access: | https://dergipark.org.tr/tr/download/article-file/2561076 |
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