Fermented Cyprinus carpio L. sausage

Arslan A., Dincoglu A., GÖNÜLALAN Z.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.25, sa.5, ss.667-673, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25 Sayı: 5
  • Basım Tarihi: 2001
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.667-673
  • İstanbul Teknik Üniversitesi Adresli: Hayır

Özet

This study was carried out to investigate the appropriateness of carp (Cyprinus carpio L.) meat in the making of fermented sausage. Carp were obtained from Keban Dam Lake. Four groups of sausages were produced. The first group was made from carp meat alone. the second from mixtures of 67% carp meat and 33% red meat, the third from mixture of 50% carp meat and 50% red meat and the fourth from mixtures of 33% carp meat and 67% red meat.