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Proximate Composition and Sensory Evaluation of a Sausage Snack Ball Made from Catfish and from Pork
Author(s) -
MEDEIROS L. C.,
DUDLEY C. D.,
MEDEIROS D. M.
Publication year - 1986
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.1365-2621.1986.tb11112.x
Subject(s) - food science , catfish , flavor , stearic acid , chemistry , significant difference , moisture , proximate , texture (cosmology) , broiler , mathematics , biology , fish <actinopterygii> , fishery , artificial intelligence , computer science , image (mathematics) , statistics , organic chemistry
Three formulations of a catfish sausage ball product, differing in level of salt and binder, were compared for flavor and texture in a sensory scoring test. No difference in flavor was found among the three variations, but the variation (low added salt, high binder) was found to have a more bready texture. Bready texture was preferable to gummy texture. Catfish based samples were identified from pork samples in triangle test (P ≤ 0.05). Significant differences were found among variations for moisture (P ≤ 0.01), protein (P ≤ 0.01), fat (P ≤ 0.01), nitrogen free extract (P ≤ 0.01), and stearic acid (P ≤ 0.05). No other fatty acid differences were found.