Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin
This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine com...
Saved in:
Main Authors: | Rosmawati, Abu Bakar Tawali, Muhammad Irfan Said, Sri Fatmah Sari, Lely Okmawaty Anwar, Iin Nurdianty Nurdin, Anwar Said, Ary Tamtama, Fuji Astuty Auza, Wahidu Zzaman, Mohammad Halim Jeinie, Mohd Nazri Abdul Rahman, Nurul Huda |
---|---|
Format: | Article |
Language: | English English |
Published: |
Hindawi
2023
|
Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/36238/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36238/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/36238/ https://doi.org/10.1155/2023/6877904 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time
by: Rosmawati, et al.
Published: (2021) -
Menyingkap usaha pembasmian kemiskinan melalui sektor pertanian di Sabah
by: Romzi Ationg, et al.
Published: (2021) -
Advanced methods for activated carbon from agriculture wastes; a comprehensive review
by: Yunus, Zalilah Murni, et al.
Published: (2020) -
Chili grading system using ANN approach
by: Rozaizie Shafiq Roujip
Published: (2022) -
Relationship between microhabitat structure and otter presence in an oil palm dominated landscape of Sabah, Malaysia
by: Annabel Pianzin, et al.
Published: (2019)