Utilization of Decapterus russelli in fish cakes and surimi
Decapterus russelli was substituted for Nemipterus tolu in the manufacture of fish cake. There were no significant differences in colour and odour for up to 80% substitution with D. russelli but flavour, texture and overall acceptability were adversely affected. Formulations using 60% D. russelli we...
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| Format: | Article |
| Language: | English |
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John Wiley & Sons
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34040/1/a60%20-%20utilization%20of%20decapterus%20russelli.pdf |
| Summary: | Decapterus russelli was substituted for Nemipterus tolu in the manufacture of fish cake. There were no significant differences in colour and odour for up to 80% substitution with D. russelli but flavour, texture and overall acceptability were adversely affected. Formulations using 60% D. russelli were acceptable to sensory panellists. D. russelli surimi was stored at - 200e for 5 months without detrimental changes in colour, TBA value, hardness and elasticity and salt-soluble proteins. |
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