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

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 use...

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Main Authors: Yean, Yu Swee, Chai, Yeoh Kah, Motohiro, Terushige
Format: Article
Language:English
Published: Wiley Blackwell 1994
Online Access:http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf
http://psasir.upm.edu.my/id/eprint/114037/
https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1994.tb00267.x
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spelling my.upm.eprints.1140372024-12-08T08:32:56Z http://psasir.upm.edu.my/id/eprint/114037/ Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’) Yean, Yu Swee Chai, Yeoh Kah Motohiro, Terushige 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. Wiley Blackwell 1994 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf 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 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1994.tb00267.x 10.1111/j.1745-4549.1994.tb00267.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Yean, Yu Swee
Chai, Yeoh Kah
Motohiro, Terushige
spellingShingle Yean, Yu Swee
Chai, Yeoh Kah
Motohiro, Terushige
Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
author_facet Yean, Yu Swee
Chai, Yeoh Kah
Motohiro, Terushige
author_sort Yean, Yu Swee
title Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
title_short Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
title_full Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
title_fullStr Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
title_full_unstemmed Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
title_sort utilization of proteins from fishball processing washwater in fish crackers (‘keropok’)
publisher Wiley Blackwell
publishDate 1994
url http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf
http://psasir.upm.edu.my/id/eprint/114037/
https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1994.tb00267.x
_version_ 1818835915144953856
score 13.23648

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