Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Te...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2283/ http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf |
| _version_ | 1848839203804151808 |
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| author | Che Man, Yaakob Atan, Maznah |
| author_facet | Che Man, Yaakob Atan, Maznah |
| author_sort | Che Man, Yaakob |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by
infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were
deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively.
Tests on chemical, physical and organoleptic properties were carried out. The Intermediate Moisutre Deepfried
Mackerel was found to be generallv acceptable. |
| first_indexed | 2025-11-15T07:07:43Z |
| format | Article |
| id | upm-2283 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:07:43Z |
| publishDate | 1984 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-22832013-05-27T07:00:04Z http://psasir.upm.edu.my/id/eprint/2283/ Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) Che Man, Yaakob Atan, Maznah Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Tests on chemical, physical and organoleptic properties were carried out. The Intermediate Moisutre Deepfried Mackerel was found to be generallv acceptable. 1984 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf Che Man, Yaakob and Atan, Maznah (1984) Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede). Pertanika, 7 (3). pp. 115-119. English |
| spellingShingle | Che Man, Yaakob Atan, Maznah Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) |
| title | Some Quality Parameters of Intermediate Moisture,
Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) |
| title_full | Some Quality Parameters of Intermediate Moisture,
Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) |
| title_fullStr | Some Quality Parameters of Intermediate Moisture,
Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) |
| title_full_unstemmed | Some Quality Parameters of Intermediate Moisture,
Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) |
| title_short | Some Quality Parameters of Intermediate Moisture,
Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) |
| title_sort | some quality parameters of intermediate moisture,
deep-fried mackerel (scomberomorus commersoni, lacepede) |
| url | http://psasir.upm.edu.my/id/eprint/2283/ http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf |