Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers

QR Code

Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers

The effect of tertiarybutylhydroquinone (TBHQ) in retarding lipid oxidation in fish crackers fried in refined, bleached and deodorised palm olein (RBD olein) during storage was evaluated. The indices of lipid oxidation used were the peroxide and p‐anisidine values and u.v. absorbances at 232 and 268...

Full description

Bibliographic Details
Main Authors:	Ahmad, Shamsuddin, Augustin, M.A.
Format:	Article
Published:	1985
Online Access:	http://psasir.upm.edu.my/id/eprint/114750/

Similar Items

Effect of Tertiarybutylhydroquinone on the stability of fried banana chips
by: Rasit, Rabaiah, et al.
Published: (1982)

Process improvement on fish cleaning in fish cracker production
by: Mohd Syazali, Mohd Arif
Published: (2013)

Effect of slice thickness on the acceptability of fish crackers ('keropok')
by: Yu, Swee Yean
Published: (1993)

Intermediate technology for fish cracker (‘keropok’) production
by: Siaw, C. L., et al.
Published: (1985)

Intermediate technology for fish cracker ('keropok') production
by: Siaw, C. L., et al.
Published: (1985)

The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok')
by: Kyaw, Z.Y., et al.
Published: (2001)

Effect of steaming time on the linear expansion of fish crackers ('keropok')
by: Kyaw, Z.Y., et al.
Published: (1999)

Improvement of drying process in fish cracker production
by: Shazmier Shah, Dilbar Shah
Published: (2013)

Improvement of boiling process in fish cracker production
by: Mohamad Nafis, Jamaluddin
Published: (2013)

Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
by: Yu, S. Y., et al.
Published: (1990)

Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')
by: Cheow, C.S., et al.
Published: (1999)

Effect of rice starch on the linear expansion of fish crackers (keropok)
by: Yu, Swee Yean
Published: (1993)

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
by: Kyaw, Z. Y., et al.
Published: (2001)

Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
by: Idris, Atiqah Aqilah, et al.
Published: (2018)

Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")
by: Kyaw, Zay Ya
Published: (1998)

Productivity improvement of fish crackers processing using simulation technique
by: Wan Nurul Afiqah, Wan Mohd Shafie
Published: (2013)

Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method
by: Yu, S. Y., et al.
Published: (1981)

Production of fish hydrolysate from Oreochromis mossambicus & its application in fish crackers ('keropok')
by: Yu, S. Y., et al.
Published: (1989)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
by: Mohd Ghazali, Hasanah, et al.
Published: (2009)

The first report of Lasioderma Serricorne infestation on dried fish crackers in Malaysia
by: Azmiera N.,, et al.
Published: (2020)

Simulation and Fabrication of Open-Type Boiler of Fish Cracker Production Line
by: Mohd Zaidi, Sidek, et al.
Published: (2015)

Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
by: Yean, Yu Swee, et al.
Published: (1994)

Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
by: Augustin, Mary Ann, et al.
Published: (1987)

Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
by: Cheow, Chong Seng
Published: (1998)

Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2014)

Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)
by: Mohd Adzahan, Noranizan
Published: (2002)

Increasing resistant starch content in fish crackers through various cooking-chilling conditions
by: Mohd Nor, Mohd Zuhair
Published: (2012)

Effects of cooking temperature in repetitive cooking-chilling cycles on resistant starch content and quality characteristics of fish crackers
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2015)

Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers
by: Bakar, Jamilah, et al.
Published: (1998)

Storage stability and quality characteristics of fried fish crackers added with rice bran flour and resistant starch
by: Idris, 'Atiqah 'Aqilah
Published: (2018)

Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers
by: Jamilah, B., et al.
Published: (1998)

Effect of mixing period, water and sugar on the sesame cracker dough stickiness
by: Tan, S. B., et al.
Published: (2016)

Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2012)

Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
by: Qurratul Aeina Faizi Faizul,, et al.
Published: (2024)

Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
by: Abd Wahab, Noorakmar
Published: (2012)

Hydrodynamic study of fluid catalytic cracker unit stripper
by: Veluswamy, Ganesh, et al.
Published: (2013)

Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing
by: Zhang, J., et al.
Published: (2017)

Ambuyat Crackers / Yuriqa Abdul Kahar... [et al.]
by: Abdul Kahar, Yuriqa, et al.
Published: (2015)

Microwave-assisted extraction of lipid from fish waste
by: Omar, Rozita, et al.
Published: (2017)

Colour changes during deep-frying of sesame cracker's dough balls
by: Tan, S. B., et al.
Published: (2017)