Quality Determination of Experimental Sausage Production from Shark Meat
In this study, sausage from spiny dog fish (Squalus acanthias) was produced. The purpose of study was to determine sausage made from shark meat was consumable or not. In order to find out quality characters of shark meat, paste and products, physical and chemical analysis were carried out. No signif...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Adem Yavuz Sönmez
2013-12-01
|
| Series: | Marine Science and Technology Bulletin |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/pub/masteb/issue/22360/239475?publisher=ademyavuzsonmez |
| _version_ | 1828030969263685632 |
|---|---|
| author | Dilek Kahraman Nermin Berik |
| author_facet | Dilek Kahraman Nermin Berik |
| author_sort | Dilek Kahraman |
| collection | DOAJ |
| description | In this study, sausage from spiny dog fish (Squalus acanthias) was produced. The purpose of study was to determine sausage made from shark meat was consumable or not. In order to find out quality characters of shark meat, paste and products, physical and chemical analysis were carried out. No significant differences for pH were observed among the meat, paste and product (P>0.05). Due to similar studies; the quantity of seperated gel and seperated fat, water holding capacity and loss of weight caused by cooking method were found low in paste of sausage while process efficiency was found high. In addition, chemical analysis of water (moisture), protein and fat amounts were not higher than the required values. In conclusion, the quality evaluation results indicated that shark (by-catch fish species) meat can be used for sausage processing. |
| first_indexed | 2024-04-10T14:37:47Z |
| format | Article |
| id | doaj.art-fabd33bf3794468ba363bb6e18eee18b |
| institution | Directory Open Access Journal |
| issn | 2147-9666 |
| language | English |
| last_indexed | 2024-04-10T14:37:47Z |
| publishDate | 2013-12-01 |
| publisher | Adem Yavuz Sönmez |
| record_format | Article |
| series | Marine Science and Technology Bulletin |
| spelling | doaj.art-fabd33bf3794468ba363bb6e18eee18b2023-02-15T16:08:26ZengAdem Yavuz SönmezMarine Science and Technology Bulletin2147-96662013-12-0122141306Quality Determination of Experimental Sausage Production from Shark MeatDilek Kahraman0Nermin Berik1Department of Fisheries and Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale, TurkeyDepartment of Fisheries and Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale, TurkeyIn this study, sausage from spiny dog fish (Squalus acanthias) was produced. The purpose of study was to determine sausage made from shark meat was consumable or not. In order to find out quality characters of shark meat, paste and products, physical and chemical analysis were carried out. No significant differences for pH were observed among the meat, paste and product (P>0.05). Due to similar studies; the quantity of seperated gel and seperated fat, water holding capacity and loss of weight caused by cooking method were found low in paste of sausage while process efficiency was found high. In addition, chemical analysis of water (moisture), protein and fat amounts were not higher than the required values. In conclusion, the quality evaluation results indicated that shark (by-catch fish species) meat can be used for sausage processing.https://dergipark.org.tr/en/pub/masteb/issue/22360/239475?publisher=ademyavuzsonmezshark sausage ph quality characters chemical composition |
| spellingShingle | Dilek Kahraman Nermin Berik Quality Determination of Experimental Sausage Production from Shark Meat Marine Science and Technology Bulletin shark sausage ph quality characters chemical composition |
| title | Quality Determination of Experimental Sausage Production from Shark Meat |
| title_full | Quality Determination of Experimental Sausage Production from Shark Meat |
| title_fullStr | Quality Determination of Experimental Sausage Production from Shark Meat |
| title_full_unstemmed | Quality Determination of Experimental Sausage Production from Shark Meat |
| title_short | Quality Determination of Experimental Sausage Production from Shark Meat |
| title_sort | quality determination of experimental sausage production from shark meat |
| topic | shark sausage ph quality characters chemical composition |
| url | https://dergipark.org.tr/en/pub/masteb/issue/22360/239475?publisher=ademyavuzsonmez |
| work_keys_str_mv | AT dilekkahraman qualitydeterminationofexperimentalsausageproductionfromsharkmeat AT nerminberik qualitydeterminationofexperimentalsausageproductionfromsharkmeat |