Utilization of Decapterus russelli in fish cakes and surimi
Decapterus russelli was substituted for Nemipterus tolu in the manufacture of fish cake. There were no significant differences in colour and odour for up to 80% substitution with D. russelli but flavour, texture and overall acceptability were adversely affected. Formulations using 60% D. russelli we...
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| Format: | Article |
| Language: | English |
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John Wiley & Sons
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34040/ http://psasir.upm.edu.my/id/eprint/34040/1/a60%20-%20utilization%20of%20decapterus%20russelli.pdf |
| _version_ | 1848847664078127104 |
|---|---|
| author | Yu, Swee Yean |
| author_facet | Yu, Swee Yean |
| author_sort | Yu, Swee Yean |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Decapterus russelli was substituted for Nemipterus tolu in the manufacture of fish cake. There were no significant differences in colour and odour for up to 80% substitution with D. russelli but flavour, texture and overall acceptability were adversely affected. Formulations using 60% D. russelli were acceptable to sensory panellists. D. russelli surimi was stored at - 200e for 5 months without detrimental changes in colour, TBA value, hardness and elasticity and salt-soluble proteins. |
| first_indexed | 2025-11-15T09:22:12Z |
| format | Article |
| id | upm-34040 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:22:12Z |
| publishDate | 1993 |
| publisher | John Wiley & Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-340402015-04-16T01:11:54Z http://psasir.upm.edu.my/id/eprint/34040/ Utilization of Decapterus russelli in fish cakes and surimi Yu, Swee Yean Decapterus russelli was substituted for Nemipterus tolu in the manufacture of fish cake. There were no significant differences in colour and odour for up to 80% substitution with D. russelli but flavour, texture and overall acceptability were adversely affected. Formulations using 60% D. russelli were acceptable to sensory panellists. D. russelli surimi was stored at - 200e for 5 months without detrimental changes in colour, TBA value, hardness and elasticity and salt-soluble proteins. John Wiley & Sons 1993 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/34040/1/a60%20-%20utilization%20of%20decapterus%20russelli.pdf Yu, Swee Yean (1993) Utilization of Decapterus russelli in fish cakes and surimi. Tropical Scienc, 33 (4). pp. 330-337. ISSN 0041-3291 |
| spellingShingle | Yu, Swee Yean Utilization of Decapterus russelli in fish cakes and surimi |
| title | Utilization of Decapterus russelli in fish cakes and surimi |
| title_full | Utilization of Decapterus russelli in fish cakes and surimi |
| title_fullStr | Utilization of Decapterus russelli in fish cakes and surimi |
| title_full_unstemmed | Utilization of Decapterus russelli in fish cakes and surimi |
| title_short | Utilization of Decapterus russelli in fish cakes and surimi |
| title_sort | utilization of decapterus russelli in fish cakes and surimi |
| url | http://psasir.upm.edu.my/id/eprint/34040/ http://psasir.upm.edu.my/id/eprint/34040/1/a60%20-%20utilization%20of%20decapterus%20russelli.pdf |