학술논문
Effects of Poultry, Rabbit Meat and Fish Addition on Quality Attributes of Sichuan Sausages
Document Type
article
Author
Source
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 102-109 (2023)
Subject
Language
Chinese
ISSN
1002-0306
Abstract
To balance the nutrition and improve quality of sausages. This research investigated quality improvements of Sichuan sausages by 41.5% poultry, rabbit meat and fish addition. The moisture, crude fat, crude protein contents, pH, Aw, colour, texture, TBARS, protein carbonyl, free thiol groups, fatty acids composition and sensory attributes of pork, poultry, rabbit meat and fish mixture group sausages were evaluated. The results showed that the hardness of pork and rabbit meat mixture group sausages (76.37, 68.01 kg) was significant (P