M. N. B., Taufik and Karim, Abdul and Che Man, Yaakob (1991) Storage stability study of ciku leather. In: 3rd Seminar on Advances in Food Research , 19-20 November 1990, Universiti Pertanian Malaysia, Serdang, Selangor.
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A stability study was conducted on ciku leather packed in 0.05 and 0.1 mm polypropylene for a duration of 3 months at ambient temperature and 8°C ± 2°C. Physico-chemical, microbiology and organoleptic evaluation were conducted at an interval of the month. Water activity (AW) during storage increased slightly for all conditions. Textural firmness of the leather decreased significantly (P<0.95) while Hunter colour L, a and b values of leather decreased gradually during storage. Total mold count was low with slight increase during storage. Organoleptic evaluation showed that all samples were acceptable to the panelists up to 3 months of storage.
|Item Type:||Conference or Workshop Item (Paper)|
|Subject:||Ciku - Analysis|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Samsida Samsudin|
|Deposited On:||18 Oct 2011 06:28|
|Last Modified:||12 Oct 2012 07:47|
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