Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

• Main Authors: ZarulAkmam, M., Umi Hartina Mohamad Razali, Nor Qhairul Izzreen Mohd Noor, Nabila, H. Z., Wafin, W., Mat Yusoff, M., Ismail-Fitry, M. R., Rozzamri, A.
• Format: Article
• Language: English; English
• Published: Universiti Putra Malaysia 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32176/1/Physicochemical%20and%20sensory%20analysis%20of%20surimi%20sausage%20incorporated%20with%20rolled%20oat%20powder%20subjected%20to%20frying.pdf; https://eprints.ums.edu.my/id/eprint/32176/2/Physicochemical%20and%20sensory%20analysis%20of%20surimi%20sausage%20incorporated%20with%20rolled%20oat%20powder%20subjected%20to%20frying1.pdf; https://eprints.ums.edu.my/id/eprint/32176/; http://ifrj.upm.edu.my/28%20(03)%202021/05%20-%20IFRJ201024.R1.pdf

In the present work, the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content, protein content, and water holding capacity,...