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Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)


Citation

Yean, Yu Swee and Chai, Yeoh Kah and Motohiro, Terushige (1994) Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’). Journal of Food Processing and Preservation, 18 (6). pp. 453-459. ISSN 0145-8892; eISSN: 1745-4549

Abstract

Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were used. This was also reflected in the scores for overall acceptability. Fish crackers with 10% washwater proteins contain more protein and less fat.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1111/j.1745-4549.1994.tb00267.x
Publisher: Wiley Blackwell
Keywords: Food processing; Industrial wastes; Protein recovery; Sensory evaluation; Fish crackers
Depositing User: Mr. Mohamad Syahrul Nizam Md Ishak
Date Deposited: 08 Dec 2024 08:32
Last Modified: 08 Dec 2024 08:32
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4549.1994.tb00267.x
URI: http://psasir.upm.edu.my/id/eprint/114037
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