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Product development from freshwater fish.

The paper describes research carried out using freshwater fish in food products. Acceptable fish jelly products were developed from O. mossambicus and A. nobilis in combination with sea-water species. Proteins from O. mossambicus were hydrolysed using the enzyme alcalase in an effort to improve fl...

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Main Author: Yu, Swee Yean
Format: Conference or Workshop Item
Language:English
English
Published: 1990
Online Access:http://psasir.upm.edu.my/id/eprint/18671/1/ID%2018671.pdf
http://psasir.upm.edu.my/id/eprint/18671/
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spelling my.upm.eprints.186712013-11-06T03:23:53Z http://psasir.upm.edu.my/id/eprint/18671/ Product development from freshwater fish. Yu, Swee Yean The paper describes research carried out using freshwater fish in food products. Acceptable fish jelly products were developed from O. mossambicus and A. nobilis in combination with sea-water species. Proteins from O. mossambicus were hydrolysed using the enzyme alcalase in an effort to improve flavour and used in the formulation for fish crackers ('keropok'). In terms of appearance, crispiness and colour, crackers with- hydrolysate received the highest scores, compared to samples with O. mossambicus and Sciaena spp. There were no significant differences in overall acceptability in all three samples. Surimi noodles were prepared from a formulation using A. nobilis. Among these various formulations tried the formulation containing 25 parts tapioca flour and 2 parts sodium tripolyphosphate was most acceptable to taste panelists. 1990 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/18671/1/ID%2018671.pdf Yu, Swee Yean (1990) Product development from freshwater fish. In: Handling & Processing : the Selling Point in Malaysian Fisheries, 27-28 March 1989, Park Avenue Hotel, Kuala Lumpur. . English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The paper describes research carried out using freshwater fish in food products. Acceptable fish jelly products were developed from O. mossambicus and A. nobilis in combination with sea-water species. Proteins from O. mossambicus were hydrolysed using the enzyme alcalase in an effort to improve flavour and used in the formulation for fish crackers ('keropok'). In terms of appearance, crispiness and colour, crackers with- hydrolysate received the highest scores, compared to samples with O. mossambicus and Sciaena spp. There were no significant differences in overall acceptability in all three samples. Surimi noodles were prepared from a formulation using A. nobilis. Among these various formulations tried the formulation containing 25 parts tapioca flour and 2 parts sodium tripolyphosphate was most acceptable to taste panelists.
format Conference or Workshop Item
author Yu, Swee Yean
spellingShingle Yu, Swee Yean
Product development from freshwater fish.
author_facet Yu, Swee Yean
author_sort Yu, Swee Yean
title Product development from freshwater fish.
title_short Product development from freshwater fish.
title_full Product development from freshwater fish.
title_fullStr Product development from freshwater fish.
title_full_unstemmed Product development from freshwater fish.
title_sort product development from freshwater fish.
publishDate 1990
url http://psasir.upm.edu.my/id/eprint/18671/1/ID%2018671.pdf
http://psasir.upm.edu.my/id/eprint/18671/
_version_ 1643826862342799360
score 13.211869

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