Sausage of panga (Pangasius hypophthalmus): physicochemical, microbiological and sensory analyses

Sausage of panga (Pangasius hypophthalmus): physicochemical, microbiological and sensory analyses

ABSTRACT: In recent years, panga fish has gained prominence in Brazil, sparking significant interest in the development of fish-based products. Among these, fresh sausage stands out as one of the most produced meat products. This research developed and evaluated fresh sausages made from panga fish f...

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Bibliographic Details
Main Authors: Haeliton Setúbal Costa, Gleyciane de Fátima Pereira, Leudiane dos Santos Pinheiro, Nathalia de Jesus Lobato Fonseca, Luana Margalho Quaresma, Camila Magalhães Silva, Elaine Cristina Batista dos Santos, Christian Humberto Caicedo Flaker, Adriana Cristina Bordignon
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2025-07-01
Series:Ciência Rural
Subjects:
processing
acceptance test
foodborne microorganisms
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000900754&lng=en&tlng=en
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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782025000900754&lng=en&tlng=en

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