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

• Main Authors: Muzamil, Muhamad Zarulakmam, Mohamad Razali, Umi Hartina, Mohd Noor, Nor Qhairul Izzreen, H.Z., Nabila, W., Wafin, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry, Ashari, Rozzamri
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology,Universiti Putra Malaysia 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/94587/1/Physicochemical%20and%20sensory.pdf; http://psasir.upm.edu.my/id/eprint/94587/; http://www.ifrj.upm.edu.my/ifrj-2021-28-issue-3.html

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,...