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Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice

Fish is important as a source of protein to human. Therefore, full utilization of fish would give best result of storing the fish during no season of fish. To prolong and maintain the quality, fermented is one of the methods to keep the shelf life lasting and good quality. Fermented fish was produ...

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Main Author: Norasmah Mantali
Format: Thesis
Language:English
Published: Institut Akuakultur Tropika 2011
Subjects:
SH 336 .F45 N6 2010
Norasmah Mantali
Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
Fermented fish
Online Access:http://hdl.handle.net/123456789/938
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spelling my.umt.ir-9382016-03-11T21:51:21Z Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice Norasmah Mantali SH 336 .F45 N6 2010 Norasmah Mantali Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice Fermented fish Fish is important as a source of protein to human. Therefore, full utilization of fish would give best result of storing the fish during no season of fish. To prolong and maintain the quality, fermented is one of the methods to keep the shelf life lasting and good quality. Fermented fish was produced from two types of fish which is Coilia spp. and Nemipterus spp. The fish was fermented with roasted rice and steamed rice for 30 days. 2011-10-17T02:34:04Z 2011-10-17T02:34:04Z 2010-11 Thesis http://hdl.handle.net/123456789/938 en ;SH 336 .F45 N6 2010 application/pdf application/pdf Institut Akuakultur Tropika
institution Universiti Malaysia Terengganu
building Perpustakaan Sultanah Nur Zahirah
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Terengganu
content_source UMT-IR
url_provider http://umt-ir.umt.edu.my:8080/
language English
topic SH 336 .F45 N6 2010
Norasmah Mantali
Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
Fermented fish
spellingShingle SH 336 .F45 N6 2010
Norasmah Mantali
Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
Fermented fish
Norasmah Mantali
Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
description Fish is important as a source of protein to human. Therefore, full utilization of fish would give best result of storing the fish during no season of fish. To prolong and maintain the quality, fermented is one of the methods to keep the shelf life lasting and good quality. Fermented fish was produced from two types of fish which is Coilia spp. and Nemipterus spp. The fish was fermented with roasted rice and steamed rice for 30 days.
format Thesis
author Norasmah Mantali
author_facet Norasmah Mantali
author_sort Norasmah Mantali
title Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_short Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_full Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_fullStr Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_full_unstemmed Effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
title_sort effect of fermentation time on texture properties of coilia spp. and nemipterus spp. fermented using roasted and steam rice
publisher Institut Akuakultur Tropika
publishDate 2011
url http://hdl.handle.net/123456789/938
_version_ 1738395470580940800
score 13.223943

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