N. Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
T.L.J. Alistair
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
H.W. Lim
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
R. Nopianti
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
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.
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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
DOI: 10.3923/pjn.2012.798.803
URL: https://scialert.net/abstract/?doi=pjn.2012.798.803
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