Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour

• Main Authors: Fairus, Abdul Manaf, Nur Huda, Faujan, Norlelawati, Arifin, Norbalqis Bukhary, Mohd Hanafiah
• Format: Article
• Language: English
• Published: Universiti Sains Islam Malaysia 2018
• Subjects: Freshwater Fishes: Fish Burgers; Black Tilapia Burger; Consumer Preference
• Online Access: http://ddms.usim.edu.my:80/jspui/handle/123456789/16047

This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi...