Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were use...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley Blackwell
1994
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/114037/ http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf |
| _version_ | 1848866387206864896 |
|---|---|
| author | Yean, Yu Swee Chai, Yeoh Kah Motohiro, Terushige |
| author_facet | Yean, Yu Swee Chai, Yeoh Kah Motohiro, Terushige |
| author_sort | Yean, Yu Swee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were used. This was also reflected in the scores for overall acceptability. Fish crackers with 10% washwater proteins contain more protein and less fat. |
| first_indexed | 2025-11-15T14:19:47Z |
| format | Article |
| id | upm-114037 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:19:47Z |
| publishDate | 1994 |
| publisher | Wiley Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1140372024-12-08T08:32:56Z http://psasir.upm.edu.my/id/eprint/114037/ Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) Yean, Yu Swee Chai, Yeoh Kah Motohiro, Terushige Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were used. This was also reflected in the scores for overall acceptability. Fish crackers with 10% washwater proteins contain more protein and less fat. Wiley Blackwell 1994 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf Yean, Yu Swee and Chai, Yeoh Kah and Motohiro, Terushige (1994) Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’). Journal of Food Processing and Preservation, 18 (6). pp. 453-459. ISSN 0145-8892; eISSN: 1745-4549 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1994.tb00267.x 10.1111/j.1745-4549.1994.tb00267.x |
| spellingShingle | Yean, Yu Swee Chai, Yeoh Kah Motohiro, Terushige Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) |
| title | Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) |
| title_full | Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) |
| title_fullStr | Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) |
| title_full_unstemmed | Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) |
| title_short | Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) |
| title_sort | utilization of proteins from fishball processing washwater in fish crackers (‘keropok’) |
| url | http://psasir.upm.edu.my/id/eprint/114037/ http://psasir.upm.edu.my/id/eprint/114037/ http://psasir.upm.edu.my/id/eprint/114037/ http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf |