Preparation and properties of fish cracker from different freshwater fish species

Zzaman W., . and Yusoff M. M., . and Yang T. A., . Preparation and properties of fish cracker from different freshwater fish species. pp. 1858-1862. ISSN 2231-7546

Fish crackers made from freshwater fishes is a new dimension in fish cracker industry. In this study three species were chosen based on their general preference and acceptability by Malaysian. Together with other ingredients these crackers were prepared using standard formulation and tested in laboratory for their proximate analysis and physical characteristic analysis includes linear expansion oil absorption color measurement and texture. Sensory analysis for overall acceptability was carried out among trained panelist in the school. The results for proximate composition and physical analysis showed that there were significant differences (p 0.05) between different species of fish crackers. There were also significant differences (p0.05) between fish crackers of fried and un-fried crackers in terms of its proximate contents and physical appearance. It can be said that the high value of linear expansion increases the absorption of oil by crackers but decreasing their hardness properties. From the sensory evaluation results the overall acceptability was the Bighead carp fish crackers.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(3).pd...

Abstract

Fish crackers made from freshwater fishes is a new dimension in fish cracker industry. In this study three species were chosen based on their general preference and acceptability by Malaysian. Together with other ingredients these crackers were prepared using standard formulation and tested in laboratory for their proximate analysis and physical characteristic analysis includes linear expansion oil absorption color measurement and texture. Sensory analysis for overall acceptability was carried out among trained panelist in the school. The results for proximate composition and physical analysis showed that there were significant differences (p 0.05) between different species of fish crackers. There were also significant differences (p0.05) between fish crackers of fried and un-fried crackers in terms of its proximate contents and physical appearance. It can be said that the high value of linear expansion increases the absorption of oil by crackers but decreasing their hardness properties. From the sensory evaluation results the overall acceptability was the Bighead carp fish crackers.

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Item Type:	Article
AGROVOC Term:	Snack foods
AGROVOC Term:	Food products
AGROVOC Term:	Freshwater fishes
AGROVOC Term:	Food technology
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Color
AGROVOC Term:	Absorption
AGROVOC Term:	Texture
AGROVOC Term:	Hardness
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23819

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