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...

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Main Authors: Che Man, Yaakob, Atan, Maznah
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
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author Che Man, Yaakob
Atan, Maznah
author_facet Che Man, Yaakob
Atan, Maznah
author_sort Che Man, Yaakob
collection UPM
description 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. Tests on chemical, physical and organoleptic properties were carried out. The Intermediate Moisutre Deepfried Mackerel was found to be generallv acceptable.
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spelling upm.eprints-22832013-05-27T07:00:04Z http://psasir.upm.edu.my/id/eprint/2283/ Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) Che Man, Yaakob Atan, Maznah 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. Tests on chemical, physical and organoleptic properties were carried out. The Intermediate Moisutre Deepfried Mackerel was found to be generallv acceptable. 1984 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf Che Man, Yaakob and Atan, Maznah (1984) Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede). Pertanika, 7 (3). pp. 115-119. English
spellingShingle Che Man, Yaakob
Atan, Maznah
Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_full Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_fullStr Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_full_unstemmed Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_short Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede)
title_sort some quality parameters of intermediate moisture deep fried mackerel scomberomorus commersoni lacepede
url http://psasir.upm.edu.my/id/eprint/2283/1/Some_Quality_Parameters_of_Intermediate_Moisture%2C.pdf
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