Some Quality Parameters of Intermediate Moisture,
Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)

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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...

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Bibliographic Details
Main Authors:	Che Man, Yaakob, Atan, Maznah
Format:	Article
Language:	English English
Published:	1984
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

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