Incorporation of wet fish mince into noodles.

• Main Authors: Yu, S.Y., Lee, S.Y.
• Format: Conference or Workshop Item
• Language: English; English
• Published: 1990
• Online Access: http://psasir.upm.edu.my/id/eprint/17941/1/ID%2017941.pdf; http://psasir.upm.edu.my/id/eprint/17941/

Fish noodle were prepared by incorporating wet fish mince at levels of 5, 10, 11 and 20%, into wheat-based noodles. Two species of fish were used, Nemipterus sp. and Oreochromis mossambicus. Protein contents were increased from 11.15% (control) to 16.01% for noodles with 20% Nemipterus and 16.51% for noodles with 20% O. mossambicus. When assessed by taste panelists for color, odor and texture (handfeel), raw noodles were acceptable with Nemipterus sp. up to the 20% level and there was no significant difference from the control. However, noodles with O. mossambicus were less acceptable and significantly different from the control in odor, color and texture at the 20% level. The noodles were also assessed using two standard recipes normally used for this kind of product. Deep fried noodles with Nemipterus sp. were acceptable and rated higher than the control. However, noodles with O. mossambicus were significantly different in odor and texture at the 20% level and generally not acceptable at this level. When both kinds of noodles with respectively fish mince were cooked in a curried soup, significant differences were found in odor and flavor, but generally, all samples were acceptable. Results indicated that, on the whole, noodles with Nemipterus sp. were rated higher than control.