Use of hake (Merluccius merluccius) surimi in a Frankfurter formulation
- 28 June 1989
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 24 (3) , 277-281
- https://doi.org/10.1111/j.1365-2621.1989.tb00645.x
Abstract
Summary: The feasibility of using hake surimi as a partial replacement of red meat in Frankfurter‐type sausages was examined. Sensory evaluation and objective instrumental methods were used to determine textural characteristics of the finished Frankfurters. Microbiological examinations were performed throughout the 20 days storage period. Surimi formulations containing 10% hake were little different in texture, flavour, colour and acceptability from conventional red meat products.Keywords
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