Volume 8, Issue 2 (2019)                   JFST 2019, 8(2): 67-73 | Back to browse issues page

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Sheykhi M, Choobkar N, Aghajani A. Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage. JFST 2019; 8 (2) :67-73
URL: http://jfst.modares.ac.ir/article-6-31388-en.html
Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage
M. Sheykhi1 , N. Choobkar * 2, A. Aghajani3
1- Food Science & Egineering Department, Mahalat Branch, Islamic Azad University, Mahalat, Iran
2- Fisheries Department, Agriculture Faculty, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran , nchoobkar20@gmail.com
3- Food Science & Egineering Department, Industrial & Mechanical Engineering Faculty, Qazvin Branch, Islamic Azad University, Qazvin, Iran
Abstract:   (3826 Views)
Considering the high nutritional value of fish meat and low consumption of fish in Iran, it is always advisable to consume this meat and its products. Cyprinus carpio is one of the most important and widely used species among fish. In the present study, Cyprinus carpio meat with beef meat (red meat) was used in the production of different samples of non-fermented sausages in ratios of 5, 15, 25, 35, 50, 65, 75, 85, and 95% in combination and on the day after production, physicochemical tests such as moisture, protein, fat, and ash content, and organoleptic evaluation such as color, aroma, flavor, consistency, and overall acceptance carried out on the samples. The results showed that by increasing the proportion of fish meat in the formulation, protein content increased and fat, ash, and moisture content decreased. The proportions of 35 to 65% of fish meat received the highest score, while, the proportions of 5 to 35% and 5 to 50% showed the highest scores of aroma and flavor, respectively. Treatments with a ratio of 65 to 95% of fish meat had the highest score of consistency. The overall acceptance of treatments showed that the ratios of 35 to 65% of fish meat showed the highest scores.
Keywords: Sausage, Red Meat, White Meat, Cyprinus carpio, Organoleptic Properties, Physicochemical Characteristics
Full-Text [PDF 283 kb]   (1867 Downloads)    
Article Type: Original Research | Subject: Seafood technology
Received: 2018/11/16 | Published: 2019/06/20
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