Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)

• Main Authors: Yusof, Nurlina, Jaswir, Irwandi, Jamal, Parveen, Jami, Mohammed Saedi
• 格式: Conference or Workshop Item
• 语言: English
• 出版: International Institute for Halal research and Training (INHART), IIUM 2018
• 主题: TP368 Food processing and manufacture
• 在线阅读: http://irep.iium.edu.my/65244/1/65244_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20Jelly%20Dessert.pdf; http://irep.iium.edu.my/65244/; http://halalinst.psu.ac.th/i-chips/

Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food products. It has been used widely in the food industry and provides an indication of panellist sensory evaluation. In this study, the performance of the gelatin extracted from red tilapia fish skin treated w...