Quality of the fish sausage
Instrumental gel strength
Fish sausage prepared from the mince blend C of LMF was subjected to instrumental gel
quality analysis through the puncture test. Puncture test was carried out by a food
rheometer (Nowsad et al., 2000a) on the test sample (2.0 cm height) at a table speed of 10
cm per min. with a spherical plunger (6 cm diameter). The breaking strength (BS) in g
and the breaking deformation (BD) in cm were calculated from the chart of a
potentiometric recorder. Gel strength (GS) denotes the product of breaking strength and
breaking deformation, expressed as g × cm.