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...
| Main Author: | |
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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 |
| _version_ | 1848843566491631616 |
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| author | Yu, Swee Yean |
| author_facet | Yu, Swee Yean |
| author_sort | Yu, Swee Yean |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T08:17:04Z |
| format | Conference or Workshop Item |
| id | upm-18671 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:17:04Z |
| publishDate | 1990 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-186712013-11-06T03:23:53Z http://psasir.upm.edu.my/id/eprint/18671/ Product development from freshwater fish. Yu, Swee Yean 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. 1990 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/18671/1/ID%2018671.pdf Yu, Swee Yean (1990) Product development from freshwater fish. In: Handling & Processing : the Selling Point in Malaysian Fisheries, 27-28 March 1989, Park Avenue Hotel, Kuala Lumpur. . Freshwater fishes - Malaysia - Research. Fishery processing industries - Malaysia. Fishes - Food - Malaysia. English |
| spellingShingle | Freshwater fishes - Malaysia - Research. Fishery processing industries - Malaysia. Fishes - Food - Malaysia. Yu, Swee Yean Product development from freshwater fish. |
| title | Product development from freshwater fish. |
| title_full | Product development from freshwater fish. |
| title_fullStr | Product development from freshwater fish. |
| title_full_unstemmed | Product development from freshwater fish. |
| title_short | Product development from freshwater fish. |
| title_sort | product development from freshwater fish. |
| topic | Freshwater fishes - Malaysia - Research. Fishery processing industries - Malaysia. Fishes - Food - Malaysia. |
| url | http://psasir.upm.edu.my/id/eprint/18671/ http://psasir.upm.edu.my/id/eprint/18671/1/ID%2018671.pdf |