Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
In the present work, the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content, protein content, and water holding capacity,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology,Universiti Putra Malaysia
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/94587/1/Physicochemical%20and%20sensory.pdf |
| _version_ | 1796983013772361728 |
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| author | Muzamil, Muhamad Zarulakmam Mohamad Razali, Umi Hartina Mohd Noor, Nor Qhairul Izzreen H.Z., Nabila W., Wafin Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry Ashari, Rozzamri |
| author_facet | Muzamil, Muhamad Zarulakmam Mohamad Razali, Umi Hartina Mohd Noor, Nor Qhairul Izzreen H.Z., Nabila W., Wafin Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry Ashari, Rozzamri |
| author_sort | Muzamil, Muhamad Zarulakmam |
| collection | UPM |
| description | In the present work, the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content, protein content, and water holding capacity, but decreased shrinkage and cooking loss. The incorporation of ROP was also able to significantly decrease fat absorption during frying. However, increased
amount of ROP caused a significant decrease in texture especially after frying. Although a decrease in texture was recorded, the sensory analysis score did not display any significant difference on the colour, hardness, and overall acceptability of the surimi sausage. The development of surimi sausage incorporated with ROP could be an approach to utilise fish as a commodity, and produce a healthier and more nutritious sausage even after frying. |
| first_indexed | 2024-03-06T11:00:19Z |
| format | Article |
| id | upm.eprints-94587 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T11:00:19Z |
| publishDate | 2021 |
| publisher | Faculty of Food Science and Technology,Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-945872022-12-06T07:06:52Z http://psasir.upm.edu.my/id/eprint/94587/ Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying Muzamil, Muhamad Zarulakmam Mohamad Razali, Umi Hartina Mohd Noor, Nor Qhairul Izzreen H.Z., Nabila W., Wafin Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry Ashari, Rozzamri In the present work, the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content, protein content, and water holding capacity, but decreased shrinkage and cooking loss. The incorporation of ROP was also able to significantly decrease fat absorption during frying. However, increased amount of ROP caused a significant decrease in texture especially after frying. Although a decrease in texture was recorded, the sensory analysis score did not display any significant difference on the colour, hardness, and overall acceptability of the surimi sausage. The development of surimi sausage incorporated with ROP could be an approach to utilise fish as a commodity, and produce a healthier and more nutritious sausage even after frying. Faculty of Food Science and Technology,Universiti Putra Malaysia 2021-06 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/94587/1/Physicochemical%20and%20sensory.pdf Muzamil, Muhamad Zarulakmam and Mohamad Razali, Umi Hartina and Mohd Noor, Nor Qhairul Izzreen and H.Z., Nabila and W., Wafin and Mat Yusoff, Masni and Mohammad Rashedi, Ismail Fitry and Ashari, Rozzamri (2021) Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying. International Food Research Journal, 28 (3). 457 - 466. ISSN 1985-4668; ESSN: 1505-5337 http://www.ifrj.upm.edu.my/ifrj-2021-28-issue-3.html 10.47836/ifrj.28.3.05 |
| spellingShingle | Muzamil, Muhamad Zarulakmam Mohamad Razali, Umi Hartina Mohd Noor, Nor Qhairul Izzreen H.Z., Nabila W., Wafin Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry Ashari, Rozzamri Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying |
| title | Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying |
| title_full | Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying |
| title_fullStr | Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying |
| title_full_unstemmed | Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying |
| title_short | Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying |
| title_sort | physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying |
| url | http://psasir.upm.edu.my/id/eprint/94587/1/Physicochemical%20and%20sensory.pdf |
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