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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: Bakar, Jamilah, Ruhani, Arlina, Sheikh Abdul Hamid, Nazimah, Che Man, Yaakob
Format: Conference or Workshop Item
Language:English
Published: 2001
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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spelling my.upm.eprints.208962015-01-05T04:57:10Z http://psasir.upm.edu.my/id/eprint/20896/ Production of fish chips - the new approach Bakar, Jamilah Ruhani, Arlina Sheikh Abdul Hamid, Nazimah Che Man, Yaakob 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. 2001 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/20896/1/ID%2020896.pdf Bakar, Jamilah and Ruhani, Arlina and Sheikh Abdul Hamid, Nazimah and Che Man, Yaakob (2001) Production of fish chips - the new approach. In: Persidangan Kebangsaan Penyelidikan & Pembangunan IPTA 2001, 25-26 Okt. 2001, Universiti Kebangsaan Malaysia, Bangi, Selangor. (pp. 266-270).
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
description 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.
format Conference or Workshop Item
author Bakar, Jamilah
Ruhani, Arlina
Sheikh Abdul Hamid, Nazimah
Che Man, Yaakob
spellingShingle Bakar, Jamilah
Ruhani, Arlina
Sheikh Abdul Hamid, Nazimah
Che Man, Yaakob
Production of fish chips - the new approach
author_facet Bakar, Jamilah
Ruhani, Arlina
Sheikh Abdul Hamid, Nazimah
Che Man, Yaakob
author_sort Bakar, Jamilah
title Production of fish chips - the new approach
title_short Production of fish chips - the new approach
title_full Production of fish chips - the new approach
title_fullStr Production of fish chips - the new approach
title_full_unstemmed Production of fish chips - the new approach
title_sort production of fish chips - the new approach
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/20896/1/ID%2020896.pdf
http://psasir.upm.edu.my/id/eprint/20896/
_version_ 1643827418897580032
score 13.211869

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