Production of fish chips - the new approach
Marine fish is the most important raw material for the processing of fishery products in Malaysia. This is generally true worldwide. However, with the increasing price of marine fish and gradual depletion of this natural resource, an alternative has to be sorted. Recent studies have shown that th...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/20896/1/ID%2020896.pdf http://psasir.upm.edu.my/id/eprint/20896/ |
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| Summary: | Marine fish is the most important raw material for the processing of fishery products in Malaysia.
This is generally true worldwide. However, with the increasing price of marine fish and gradual
depletion of this natural resource, an alternative has to be sorted. Recent studies have shown that
the aquaculture sector was the fastest growing food production sub-sector. Changing lifestyle and
food habits are apparent in the Malaysian population. This is perhaps, in part, due to the rapid
industrialization and a change in the family pattern. 'Keropok ikan' or fish chips as known in the
Western vocabulary is a popular snack food and also as an accompaniment at main meals. They
are presently processed from marine, underutilized and from off-season fISh spuies. Product is
generally of low quality and high variability in physical characteristics such as thickness and
physical appearance such as shape, although, undoubtly nutritious. This paper intend to propose
the processing of fish chips from freshwater fish such as from tilapia species and also proposes a
new method of processing whereby the raw ingredients are all in the dry form and the method is a
modification of the traditional one. Since freshwater fwh is equally rich in its protein and other
nutrient, therefore, no compromise is made on the nutritional aspect of the product.The current
attitude of the public towards the characteristic of freshwater fish odour and flavour are dealt with
by a pretreatment ofthe raw material. Thus due to the modified processing method, the product has
a consistent physical appearance after frying and hence takes on a new identity. |
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