2012•Food Science and Technology InternationalRequires access
The optimization of production process of fish intestine
Haihong Zhang
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Abstract
In order to make fish sausages without fishy smell but unique flavor,the influences of different quantity added and ratio of spices on fish sausage flavor were studied.Effects of different added quantity of potato starch,sugar,salt amount,and the cooking temperature and time on the fish sausage character were tested.Fish sausages cooked in such conditions had the characters of full body,firm texture,pure color and unique flavor,mellow taste and full nutrients.