Sensory attributes of dishes containing shrimp paste with different concentrations.

Sensory attributes of dishes containing shrimp paste with different concentrations.

The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia that is rich in glutamate and 5'-nucleotides. The aim of this study was to determine the concentration of glutamate and 5'-nucleotides of various types of foods prepared with belacan and to...

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Bibliographic Details
Main Authors: Selamat, Jinap, A.R., Ilya-Nur, S.C., Tanga, P., Hajeb, Abdul Karim, Muhammad Shahrim, M., Khairunnisak
Format: Article
Language:English
Published: Elsevier 2010
Subjects:
Shrimp paste.
Umami (Taste)
Malaysian cuisine.
Online Access:http://psasir.upm.edu.my/id/eprint/16668/

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