Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis

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Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis

Fishburgers were developed from Selaroides leptolepis and Aristichthys nobilis. Inhouse sensory evaluation showed that the formulation with a ratio of 40:60 S. leptolepis to A. nobilis was most acceptable. A market trial of the product showed good acceptability in terms of taste, texture, color and...

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Bibliographic Details
Main Authors:	Yu, Swee Yean, Siah, Watt Moey
Format:	Article
Language:	English
Published:	Asian Fisheries Society 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/32921/ http://psasir.upm.edu.my/id/eprint/32921/1/68.%20Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20leptolepsis%20and%20Aristichthys%20nobilis.pdf

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