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DETERMINING THE OPTIMAL RANGES OF FACTORS AFFECTING THE SENSORY ACCEPTABILITY OF A MINCED MULLET SAUSAGE
Author(s) -
DALEY L.H.,
DENG J.C.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02528.x
Subject(s) - mullet , food science , sodium , chemistry , soy flour , biology , fishery , fish <actinopterygii> , organic chemistry
Four factors (liquid smoke flavoring, textured soy flour, sodium tri‐polyphosphate, and water) were studied to establish approximate ranges for maximum acceptability of a minced mullet product. The optimum level of liquid smoke flavoring was found at 0.5% and the optimum level of sodium tripolyphosphate was 0.3%. The optimum range for soy was approximately 15% while the best water levels occurred between 10 and 15%. An acceptable product could be produced providing the extreme ranges of each factor were avoided.