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Effect of heat treatment and packaging systems on the stability of fish sausage

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Academic year: 2019

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Table 1 - Formulation of sausages made from MSM of Nile tilapia  filleting residue
Table 2 - Centesimal composition of MSM, tilapia fillet, raw sausage, and smoked and pasteurized sausages made with MSM from tilapia filleting residues (%)
Figure 1 - Average scores attributed to sausages made with MSM  from tilapia filleting residues in the acceptance test.
Figure 4 - Yellow-blue color intensity (b*) of sausages made with  MSM from tilapia filleting residues during storage at 5 °C.
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