Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2012 | Volume: 11 | Issue: 8 | Page No.: 798-803
DOI: 10.3923/pjn.2012.798.803
Some Quality Characteristics of Malaysian Commercial Fish Sausage
N. Huda, T.L.J. Alistair, H.W. Lim and R. Nopianti

Abstract:
Five brands of Malaysian commercial fish sausages were analyzed for proximate and physicochemical properties. The proximate contents showed significant differences (p<0.05) among the samples. The protein and fat contents ranged from 8.18-10.77% and 0.93-6.53%, respectively. There were significance differences (p<0.05) among the fish sausages in the lightness value. A folding test showed no significant differences among the fish sausages, with all samples receiving the highest score. Hardness, elasticity, cohesiveness, gumminess, chewiness and shear force were significantly different (p<0.05) among the samples. This study showed that physicochemical properties among the sample were relatively different, but most of the samples fulfilled the requirements of a good-quality sausage.
 [Fulltext PDF]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Effect of Humectants on the Quality of Pork Sausages
How to cite this article:

N. Huda, T.L.J. Alistair, H.W. Lim and R. Nopianti, 2012. Some Quality Characteristics of Malaysian Commercial Fish Sausage. Pakistan Journal of Nutrition, 11: 798-803.

DOI: 10.3923/pjn.2012.798.803

URL: https://scialert.net/abstract/?doi=pjn.2012.798.803

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom