Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Te...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
1984
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf |