Cover Image

Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)

Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Te...

Full description

Saved in:
Bibliographic Details
Main Authors: Che Man, Yaakob, Atan, Maznah
Format: Article
Language:English
English
Published: 1984
Online Access:http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf
http://psasir.upm.edu.my/id/eprint/2283/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.2283
record_format eprints
spelling my.upm.eprints.22832013-05-27T07:00:04Z http://psasir.upm.edu.my/id/eprint/2283/ Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) Che Man, Yaakob Atan, Maznah Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Tests on chemical, physical and organoleptic properties were carried out. The Intermediate Moisutre Deepfried Mackerel was found to be generallv acceptable. 1984 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf Che Man, Yaakob and Atan, Maznah (1984) Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede). Pertanika, 7 (3). pp. 115-119. English
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
English
description Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Tests on chemical, physical and organoleptic properties were carried out. The Intermediate Moisutre Deepfried Mackerel was found to be generallv acceptable.
format Article
author Che Man, Yaakob
Atan, Maznah
spellingShingle Che Man, Yaakob
Atan, Maznah
Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
author_facet Che Man, Yaakob
Atan, Maznah
author_sort Che Man, Yaakob
title Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_short Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_full Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_fullStr Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_full_unstemmed Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_sort some quality parameters of intermediate moisture, deep-fried mackerel (scomberomorus commersoni, lacepede)
publishDate 1984
url http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf
http://psasir.upm.edu.my/id/eprint/2283/
_version_ 1643822273572896768
score 13.160551

Similar Items