Some quality characteristics of Malaysian commercial fish sausage

Pakistan Journal of Nutrition

Volumn 11, Issue 8, 2012, Pages 700-705

  Huda, N ^a   Alistair, T L J ^a   Lim, H W ^a   Nopianti, R ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Fish sausages; Folding test; Physicochemical properties; Proximate composition; Textural properties

Indexed keywords

CALCIUM; CARBOHYDRATE; MINERAL; MYOGLOBIN; PROTEIN;

ARTICLE; CHEWINESS; COHESIVENESS; COOKING; ELASTICITY; FAT CONTENT; FISH MEAT; FISH SAUSAGE; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PACKAGING; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; GUMMINESS; HARDNESS; MALAYSIA; MOISTURE; NONHUMAN; NUTRITIONAL PARAMETERS; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SHEAR FORCE;

EID: 84879272098     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2012.798.803     Document Type: Article

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