Product development from freshwater fish.
The paper describes research carried out using freshwater fish in food products. Acceptable fish jelly products were developed from O. mossambicus and A. nobilis in combination with sea-water species. Proteins from O. mossambicus were hydrolysed using the enzyme alcalase in an effort to improve fl...
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
1990
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/18671/ http://psasir.upm.edu.my/id/eprint/18671/1/ID%2018671.pdf |
| Summary: | The paper describes research carried out using freshwater
fish in food products. Acceptable fish jelly products were developed from O. mossambicus and A. nobilis in combination with sea-water species. Proteins from O. mossambicus were hydrolysed
using the enzyme alcalase in an effort to improve flavour and
used in the formulation for fish crackers ('keropok'). In terms
of appearance, crispiness and colour, crackers with- hydrolysate
received the highest scores, compared to samples with O. mossambicus and Sciaena spp. There were no significant differences in
overall acceptability in all three samples. Surimi noodles were
prepared from a formulation using A. nobilis. Among these various
formulations tried the formulation containing 25 parts tapioca
flour and 2 parts sodium tripolyphosphate was most acceptable to
taste panelists. |
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