Comparison of the mechanical properties of meat and fish salamis

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Dinçer M. T. , Erdem Ö. A. , Şen Yılmaz E. B.

SU URUNLERI DERGISI, vol.34, pp.443-449, 2017 (Journal Indexed in ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 34
  • Publication Date: 2017
  • Doi Number: 10.12714/egejfas.2017.34.4.11
  • Title of Journal : SU URUNLERI DERGISI
  • Page Numbers: pp.443-449


The 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.