Citation
Abdullah Abu Bakar, . and Abdullah M.Y., . and Azam K., . The effects of caramel on the quality of smoked fish. pp. 116-119. ISSN 1505-5337
Abstract
The amounts of caramel required to impart acceptable colour to hot-smoked Spanish mackerel fillet semidressed chub mackerel dressed 'kurau' and skinless squid mantle were determined. Spanish mackerel chub mackerel and squid immersed in brine containing 0.4 2.0 and 0.6 caramel (w/v) respectively for 30 min at 25 degree C produced smoked products with most acceptable colour. Addition of 0.1 caramel in the desalting solution for 12 hr at 5 degree C produced acceptable product from 'kurau'. Smoked products with golden yellow to light-brown were preferred by the panelists
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Abstract
The amounts of caramel required to impart acceptable colour to hot-smoked Spanish mackerel fillet semidressed chub mackerel dressed 'kurau' and skinless squid mantle were determined. Spanish mackerel chub mackerel and squid immersed in brine containing 0.4 2.0 and 0.6 caramel (w/v) respectively for 30 min at 25 degree C produced smoked products with most acceptable colour. Addition of 0.1 caramel in the desalting solution for 12 hr at 5 degree C produced acceptable product from 'kurau'. Smoked products with golden yellow to light-brown were preferred by the panelists
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | PESCADO AHUMADO |
| AGROVOC Term: | AHUMADO |
| AGROVOC Term: | CARAMELO |
| AGROVOC Term: | COLOR |
| AGROVOC Term: | PRESERVACION |
| AGROVOC Term: | COLORANTES ALIMENTARIOS |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20885 |
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