Production of fish chips - the new approach
Marine fish is the most important raw material for the processing of fishery products in Malaysia. This is generally true worldwide. However, with the increasing price of marine fish and gradual depletion of this natural resource, an alternative has to be sorted. Recent studies have shown that th...
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2001
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/20896/1/ID%2020896.pdf |
| _version_ | 1825946595959504896 |
|---|---|
| author | Bakar, Jamilah Ruhani, Arlina Sheikh Abdul Hamid, Nazimah Che Man, Yaakob |
| author_facet | Bakar, Jamilah Ruhani, Arlina Sheikh Abdul Hamid, Nazimah Che Man, Yaakob |
| author_sort | Bakar, Jamilah |
| collection | UPM |
| description | Marine fish is the most important raw material for the processing of fishery products in Malaysia.
This is generally true worldwide. However, with the increasing price of marine fish and gradual
depletion of this natural resource, an alternative has to be sorted. Recent studies have shown that
the aquaculture sector was the fastest growing food production sub-sector. Changing lifestyle and
food habits are apparent in the Malaysian population. This is perhaps, in part, due to the rapid
industrialization and a change in the family pattern. 'Keropok ikan' or fish chips as known in the
Western vocabulary is a popular snack food and also as an accompaniment at main meals. They
are presently processed from marine, underutilized and from off-season fISh spuies. Product is
generally of low quality and high variability in physical characteristics such as thickness and
physical appearance such as shape, although, undoubtly nutritious. This paper intend to propose
the processing of fish chips from freshwater fish such as from tilapia species and also proposes a
new method of processing whereby the raw ingredients are all in the dry form and the method is a
modification of the traditional one. Since freshwater fwh is equally rich in its protein and other
nutrient, therefore, no compromise is made on the nutritional aspect of the product.The current
attitude of the public towards the characteristic of freshwater fish odour and flavour are dealt with
by a pretreatment ofthe raw material. Thus due to the modified processing method, the product has
a consistent physical appearance after frying and hence takes on a new identity. |
| first_indexed | 2024-03-06T07:49:37Z |
| format | Conference or Workshop Item |
| id | upm.eprints-20896 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:49:37Z |
| publishDate | 2001 |
| record_format | dspace |
| spelling | upm.eprints-208962015-01-05T04:57:10Z http://psasir.upm.edu.my/id/eprint/20896/ Production of fish chips - the new approach Bakar, Jamilah Ruhani, Arlina Sheikh Abdul Hamid, Nazimah Che Man, Yaakob Marine fish is the most important raw material for the processing of fishery products in Malaysia. This is generally true worldwide. However, with the increasing price of marine fish and gradual depletion of this natural resource, an alternative has to be sorted. Recent studies have shown that the aquaculture sector was the fastest growing food production sub-sector. Changing lifestyle and food habits are apparent in the Malaysian population. This is perhaps, in part, due to the rapid industrialization and a change in the family pattern. 'Keropok ikan' or fish chips as known in the Western vocabulary is a popular snack food and also as an accompaniment at main meals. They are presently processed from marine, underutilized and from off-season fISh spuies. Product is generally of low quality and high variability in physical characteristics such as thickness and physical appearance such as shape, although, undoubtly nutritious. This paper intend to propose the processing of fish chips from freshwater fish such as from tilapia species and also proposes a new method of processing whereby the raw ingredients are all in the dry form and the method is a modification of the traditional one. Since freshwater fwh is equally rich in its protein and other nutrient, therefore, no compromise is made on the nutritional aspect of the product.The current attitude of the public towards the characteristic of freshwater fish odour and flavour are dealt with by a pretreatment ofthe raw material. Thus due to the modified processing method, the product has a consistent physical appearance after frying and hence takes on a new identity. 2001 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/20896/1/ID%2020896.pdf Bakar, Jamilah and Ruhani, Arlina and Sheikh Abdul Hamid, Nazimah and Che Man, Yaakob (2001) Production of fish chips - the new approach. In: Persidangan Kebangsaan Penyelidikan & Pembangunan IPTA 2001, 25-26 Okt. 2001, Universiti Kebangsaan Malaysia, Bangi, Selangor. (pp. 266-270). Dried fishery products - Malaysia Fishery products - Malaysia |
| spellingShingle | Dried fishery products - Malaysia Fishery products - Malaysia Bakar, Jamilah Ruhani, Arlina Sheikh Abdul Hamid, Nazimah Che Man, Yaakob Production of fish chips - the new approach |
| title | Production of fish chips - the new approach |
| title_full | Production of fish chips - the new approach |
| title_fullStr | Production of fish chips - the new approach |
| title_full_unstemmed | Production of fish chips - the new approach |
| title_short | Production of fish chips - the new approach |
| title_sort | production of fish chips the new approach |
| topic | Dried fishery products - Malaysia Fishery products - Malaysia |
| url | http://psasir.upm.edu.my/id/eprint/20896/1/ID%2020896.pdf |
| work_keys_str_mv | AT bakarjamilah productionoffishchipsthenewapproach AT ruhaniarlina productionoffishchipsthenewapproach AT sheikhabdulhamidnazimah productionoffishchipsthenewapproach AT chemanyaakob productionoffishchipsthenewapproach |