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

Citation

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.

Abstract

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.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Keywords:	Water activity (aw); Intermediate Moisture foods;·humectant.
Depositing User:	Nur Izyan Mohd Zaki
Date Deposited:	12 Nov 2009 03:50
Last Modified:	27 May 2013 07:00
URI:	http://psasir.upm.edu.my/id/eprint/2283
Statistic Details:	View Download Statistic

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