Quality Determination of Experimental Sausage Production from Shark Meat

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dc.contributor.authorKahraman, Dilek
dc.contributor.authorBerik, Nermin
dc.date.accessioned2025-05-29T05:42:26Z
dc.date.available2025-05-29T05:42:26Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
dc.identifier.issn2147-9666
dc.identifier.issue2
dc.identifier.startpage4-Jan
dc.identifier.urihttps://hdl.handle.net/20.500.12428/32896
dc.identifier.volume2
dc.language.isoen
dc.publisherAdem Yavuz SÖNMEZ
dc.relation.ispartofMarine Science and Technology Bulletin
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250529
dc.subjectShark
dc.subjectSausage
dc.subjectpH
dc.subjectQuality characters
dc.subjectChemical composition
dc.titleQuality Determination of Experimental Sausage Production from Shark Meat
dc.typeArticle

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