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UTILIZATION of PROTEINS FROM FISHBALL PROCESSING WASHWATER IN FISH CRACKERS (‘KEROPOK’)
Author(s) -
YEAN YU SWEE,
CHAI YEOH KAH,
MOTOHIRO TERUSHIGE
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00267.x
Subject(s) - fish <actinopterygii> , food science , taste , flavor , chemistry , biology , fishery
Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were used. This was also reflected in the scores for overall acceptability. Fish crackers with 10% washwater proteins contain more protein and less fat.