Several factors that influence the keeping quality of fish sausage (keropok basah)
1982
Kamaruddin Ibrahim | Soleha Ishak
In this experiment 'keropok basah' (fish sausage) was prepared from ikan kembung (Rastrelliger ka'nagurta Cuv,) and tapioca flour in the ratio of 2 : 1. To this mixture groundnut oil (15.00%), salt (2.50%), suagar (1.25%), MSG (0.23%) and water (20.50%) were also added. Sodium hexametaphosphate (SHMP) at 0.25% and 0.5% level was used as a preservative. The dough was packed in fibrous casing material before cooking. The effect ofstorage temperature and polyphosphate on the keeping quality was investigated.Promixate analY3is showed that the fish sausage contained about 53.0% water, 8.5% crode protein, 13.0% fat, 23.5% carbohydrates and 2.0% ash. Storage offish sausage at room temperature (24-3rC) caused decrease in TBA value, water content and total bacterial count but resulted an increase in the FFA value. However, pH and TVN were'not affected. The values of TBA. TVN. pH and bacterial count of fish sausage increased but water content decreased when it was stored at chilling temperature (2-6°C). Freezing temperature (-6 to -lD°C) caused increase in TBA. FFA and pH values. However, the water content and total bacterial count decreased whereas TVN values were not affected. At these storage temperatures, the addition of polyphosphate decreased the values of TBA, TVN. total bacteria count and loss of water but increased the pH.Taste panel evalulation results showed that fish sausage stored at chilling and freezing temperatures were of better texture, whereas those stored at room temperature were superior in colour. Most of the panelists showed less flavour preference towards fish sausage kept at chilling temperature. For overall acceptability, fish sausage stored at room temperature was graded most acceptable. Nevertheless, the effect of polyphosphate on texture, colour, flavour and overall acceptability was not detected by the panelists.
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