Some quality parameters of intermediate moisture deep-fried mackerel (Scomberomorus commersoni Lacepede)


Citation

Yaakob Che Man, . and Maznah Atan, . Some quality parameters of intermediate moisture deep-fried mackerel (Scomberomorus commersoni Lacepede). pp. 115-119. ISSN 0126-6128

Abstract

Intermediate moisture deep fried mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing polyethylene glycol (PEG) 200 sorbic acid and butylated hydroxy anisole (BHA). The products were deep-fried at 190 deg C. for 3 and 4 minutes resulting in water activity of 0.84 and 0.80 respectively. Tests on chemical physical and organoleptic properties were carried out. The intermediate moisture deep fried mackerel was found to be generally acceptable


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Abstract

Intermediate moisture deep fried mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing polyethylene glycol (PEG) 200 sorbic acid and butylated hydroxy anisole (BHA). The products were deep-fried at 190 deg C. for 3 and 4 minutes resulting in water activity of 0.84 and 0.80 respectively. Tests on chemical physical and organoleptic properties were carried out. The intermediate moisture deep fried mackerel was found to be generally acceptable

Additional Metadata

[error in script]
Item Type: Article
Additional Information: 5 tables; 8 ref. Summaries (En Malay)
AGROVOC Term: SCOMBEROMORUS
AGROVOC Term: CALIDAD
AGROVOC Term: ALMACENAMIENTO
AGROVOC Term: PROCESAMIENTO
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:53
URI: http://webagris.upm.edu.my/id/eprint/18356

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