Physicochemical Properties of Malaysian Fish Balls
Physicochemical Properties of Malaysian Fish Balls
| dc.contributor.author | Huda, Nurul | |
| dc.contributor.author | Abdullah, Aminah | |
| dc.contributor.author | Babji, A.S | |
| dc.date.accessioned | 2021-11-24T08:59:48Z | |
| dc.date.available | 2021-11-24T08:59:48Z | |
| dc.date.issued | 2001 | |
| dc.description.abstract | A total of 10 brands of Malaysian fish balls were analyzed for physiochemical properties like colour, cooking effect, proximate composition and texture (folding test). Results showed that there was a wide variation in the amount and types of ingredients used in producing the different kinds of fish balls. The weight of samples analyzed ranged between 6.25 - 15.14 g with price varying from US $ 1.97-3.62/kg. The colour value for lightness (L) of fish ball varied significantly (p<0.05), ranging from 62.14-76.85. Different brands of fish balls exhibited different cooking effect, which ranged between -11.06% and +8.21%. All samples showed AA grade in folding test, which indicated that the texture of fish balls was acceptable to consumer | en_US |
| dc.identifier.citation | Fishery Tech 38(1):14-17 | en_US |
| dc.identifier.uri | http://drs.cift.res.in/handle/123456789/5381 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India)Cochin | en_US |
| dc.subject | Fish balls, proximate composition, folding test | en_US |
| dc.title | Physicochemical Properties of Malaysian Fish Balls | en_US |
| dc.type | Article | en_US |
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