| Tilapia trim meat is a by-product from industrial-scale tilapia fillet processing. This trim meat may be mixed with fillet meat and was used for tilapia sausage production. The aim of the study was to find a suitable ratio of tilapia trim meat:fillet meat for production of tilapia sausage. Three treatments with different ratios of tilapia trim meat:fillet meat [0:100 (control), 20:80 and 40:60] were experimented. Quality parameters of tilapia sausage including color (L*, a* and b*), texture (shear force and hardness), and sensorial preference were determined. The results were shown that color values and sensorial preference scores were not significant different (P>0.05). Shear force and hardness of the control (0:100) were significantly higher... |
