Citations (18)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (12)
Nazlı Demircioğlu & Fatma Öztürk. (2020) Can Resveratrol Used in Fish Salami Production as an Antioxidant be an Alternative to Ascorbic Acid?. Journal of Aquatic Food Product Technology 29:9, pages 901-911.
Read now
Read now
Mat Amin Amiza & Suk Chen Ng. (2015) Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage. Journal of Aquatic Food Product Technology 24:3, pages 213-226.
Read now
Read now
Sovann Kin, Rebecca Morrison, Ana
Claudia Tolentino, Alessandra
J. Pham, Brian
S. Smith, Taejo Kim, Juan
L. Silva & M.
Wes Schilling. (2013) Sensory and Physicochemical Properties of Smoked Catfish Sausages. Journal of Aquatic Food Product Technology 22:5, pages 496-507.
Read now
Read now
William
Renzo Cortez-Vega, Gustavo
Graciano Fonseca, Vódice
Amoroz Feisther, Tiago
Flores Silva & Carlos Prentice. (2013) Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material. CyTA - Journal of Food 11:1, pages 27-36.
Read now
Read now
Paulo
Roberto Campagnoli de Oliveira Filho, Elisabete
Maria Macedo Viegas, Eliana
Setsuko Kamimura & Marco
Antonio Trindade. (2012) Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products. Journal of Aquatic Food Product Technology 21:3, pages 222-237.
Read now
Read now
CarlosM.L. Cardoso, Rogério Mendes & MariaL. Nunes. (2009) Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages. International Journal of Food Properties 12:3, pages 625-643.
Read now
Read now
Stefan Kasapis. (2009) Developing Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture. International Journal of Food Properties 12:1, pages 11-26.
Read now
Read now
Ö. Özden & N. Erkan. (2008) Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition 59:7-8, pages 545-557.
Read now
Read now
Akif Kundakci, Ahmed Kayacier & Bulent Ergonul. (2007) Effect of Starter Culture and Packaging on the Chemical, Microbiological and Sensory Quality of Turkish Soudjouck (Sucuk). International Journal of Food Properties 10:3, pages 537-547.
Read now
Read now
Nuray Erkan. (2007) Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus Aurata): Effect of Washing and Ice Storage. International Journal of Food Properties 10:3, pages 421-434.
Read now
Read now
Stefan Kasapis, Hamed S. Al-Oufi, Sultan Al-Maamari, Ismail M. Al-Bulushi & Stephen Goddard. (2004) Scientific and Technological Aspects of Fish Product Development. Part I: Handshaking Instrumental Texture with Consumer Preference in Burgers. International Journal of Food Properties 7:3, pages 449-462.
Read now
Read now
M. Karthikeyan, B. A. Shamasundar, Sijo Mathew, P. Ramesh Kumar & V. Prakash. (2004) Physico-Chemical and Functional Properties of Proteins from Pelagic Fatty Fish (Sardinella longiceps) as a Function of Water Washing. International Journal of Food Properties 7:3, pages 353-365.
Read now
Read now
Articles from other publishers (6)
Fernando Sleder, Daiane Alves Cardoso, Luciana Kimie Savay-da-Silva, Janessa Sampaio de Abreu, Anderson Castro Soares de Oliveira & Edivaldo Sampaio de Almeida Filho. (2015) DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE. Ci?ncia e Agrotecnologia 39:6, pages 604-612.
Crossref
Crossref
A.C.M. Oliveira, B.H. Himelbloom, N. Montazeri, M. Davenport, H. Biceroglu, K.A. Brenner, S.R. Thomas & C.A. Crapo. (2014) Development and Characterization of Fish Sausages Supplemented with Salmon Oil. Journal of Food Processing and Preservation 38:4, pages 1641-1652.
Crossref
Crossref
Ismail M. Al-Bulushi, Stefan Kasapis, Gary A. Dykes, Humaid Al-Waili, Nejib Guizani & Hamed Al-Oufi. (2011) Effect of frozen storage on the characteristics of a developed and commercial fish sausages. Journal of Food Science and Technology 50:6, pages 1158-1164.
Crossref
Crossref
Angela D. Cavenaghi‐Altemio, Lígia B. Alcade & Gustavo G. Fonseca. (2013) Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat. Food Science & Nutrition 1:6, pages 445-451.
Crossref
Crossref
Leewah Koh, Bin Jiang, Stefan Kasapis & Check Woo Foo. (2011) Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products. Food Hydrocolloids 25:2, pages 159-164.
Crossref
Crossref
Carlos Cardoso, Rogério Mendes & Maria Leonor Nunes. (2008) Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science & Technology 43:2, pages 276-283.
Crossref
Crossref