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Utilization of Decapterus russelli in fish cakes and surimi


Yu, Swee Yean (1993) Utilization of Decapterus russelli in fish cakes and surimi. Tropical Scienc, 33 (4). pp. 330-337. ISSN 0041-3291

Abstract / Synopsis

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.

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Additional Metadata

Item Type: Article
Divisions: Universiti Pertanian Malaysia
Faculty of Food Science and Technology
Publisher: John Wiley & Sons
Keywords: Decapterus russelli; Fish cakes; Surimi; Frozen storage
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 16 Apr 2015 09:11
Last Modified: 16 Apr 2015 09:11
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