Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis
Fishburgers were developed from Selaroides leptolepis and Aristichthys nobilis. Inhouse sensory evaluation showed that the formulation with a ratio of 40:60 S. leptolepis to A. nobilis was most acceptable. A market trial of the product showed good acceptability in terms of taste, texture, color and...
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| Language: | en |
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Asian Fisheries Society
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32921/1/68.%20Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20leptolepsis%20and%20Aristichthys%20nobilis.pdf http://psasir.upm.edu.my/id/eprint/32921/ http://www.asianfisheriessociety.org/publication/downloadfile.php?id=264&file=WTBkU2JVeDZRVEZPYW1NeVRrUlJkMDFFUlhwT1ZGVTBUVVJOZDA5RVZYVmpSMUp0VFdwQmVFNVVSWGROUkVrOQ==&dldname=Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20le |
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| author | Yu, Swee Yean Siah, Watt Moey |
| author_facet | Yu, Swee Yean Siah, Watt Moey |
| author_sort | Yu, Swee Yean |
| building | UPM Library |
| collection | Institutional Repository |
| content_provider | Universiti Putra Malaysia |
| content_source | UPM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Fishburgers were developed from Selaroides leptolepis and Aristichthys nobilis. Inhouse sensory evaluation showed that the formulation with a ratio of 40:60 S. leptolepis to A. nobilis was most acceptable. A market trial of the product showed good acceptability in terms of taste, texture, color and juiciness. 52.8% of the respondents were willing to purchase the fishburgers at a price range of US$2.24 to US$2.60. |
| format | Article |
| id | my.upm.eprints-32921 |
| institution | Universiti Putra Malaysia |
| language | en |
| publishDate | 1998 |
| publisher | Asian Fisheries Society |
| record_format | eprints |
| spelling | my.upm.eprints-329212015-10-02T01:42:02Z http://psasir.upm.edu.my/id/eprint/32921/ Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis Yu, Swee Yean Siah, Watt Moey Fishburgers were developed from Selaroides leptolepis and Aristichthys nobilis. Inhouse sensory evaluation showed that the formulation with a ratio of 40:60 S. leptolepis to A. nobilis was most acceptable. A market trial of the product showed good acceptability in terms of taste, texture, color and juiciness. 52.8% of the respondents were willing to purchase the fishburgers at a price range of US$2.24 to US$2.60. Asian Fisheries Society 1998 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/32921/1/68.%20Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20leptolepsis%20and%20Aristichthys%20nobilis.pdf Yu, Swee Yean and Siah, Watt Moey (1998) Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis. Asian Fisheries Science, 10 (4). pp. 329-337. ISSN 0116-6514 http://www.asianfisheriessociety.org/publication/downloadfile.php?id=264&file=WTBkU2JVeDZRVEZPYW1NeVRrUlJkMDFFUlhwT1ZGVTBUVVJOZDA5RVZYVmpSMUp0VFdwQmVFNVVSWGROUkVrOQ==&dldname=Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20le |
| spellingShingle | Yu, Swee Yean Siah, Watt Moey Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis |
| title | Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis |
| title_full | Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis |
| title_fullStr | Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis |
| title_full_unstemmed | Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis |
| title_short | Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis |
| title_sort | development and acceptability of burgers made from selaroides leptolepsis and aristichthys nobilis |
| url | http://psasir.upm.edu.my/id/eprint/32921/1/68.%20Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20leptolepsis%20and%20Aristichthys%20nobilis.pdf http://psasir.upm.edu.my/id/eprint/32921/ http://www.asianfisheriessociety.org/publication/downloadfile.php?id=264&file=WTBkU2JVeDZRVEZPYW1NeVRrUlJkMDFFUlhwT1ZGVTBUVVJOZDA5RVZYVmpSMUp0VFdwQmVFNVVSWGROUkVrOQ==&dldname=Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20le |
| url_provider | http://psasir.upm.edu.my/ |