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saucisse de poisson

fish sausage

industrie agro-alimentaire - iate.europa.eu

Certains établissements peuvent également ajouter une tranche de kamaboko (saucisse de poisson).

Some places may also add a slice of kamaboko (fish sausage) as well.

général - CCMatrix (Wikipedia + CommonCrawl)

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Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of talang queenfish (scomberoides commersonnianuus)The purpose of this study was to investigate and to compare the physicochemical characteristics of produced fish sausage from minced fish meat and Surimi....

général - core.ac.uk - PDF: aquaticcommons.org

Processing of oil enriched fish (hypophthalmichthys molitrix) sausage using emulsion technologyIn most countries along with various food products, fish sausage is supplied in different formulas....

PDF: aquaticcommons.org

Microbial and biochemical characteristics of fermented fish sausage from common carp (cyprinus carpio) mince by application of pediococcus pentasaceus at different incubation temperatures... To prepare the fish sausage, common carp mince was grounded and mixed with NaCl (3%), glucose (3%) and lactic acid bacteria at 5 log CFU/g and afterward were incubated for 48 h....

PDF: aquaticcommons.org

High temperature processing of fish sausage 4. - heat penetration studyAn examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C....

PDF: aquaticcommons.org

High temperature processing of fish sausage 1. - an improved techniqueAn improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree...

PDF: aquaticcommons.org