Open AccessPhysicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour
Author(s) -
Fairus Abdul Manaf,
Nur Huda Faujan,
Norihan Md Arifin,
Norbalqis Bukhary Mohd Hanafiah
Publication year - 2018
Publication title -
malaysian journal of science, health and technology
Language(s) - English
Resource type - Journals
ISSN - 2601-0003
DOI - 10.33102/mjosht.v1i1.11
Subject(s) - tilapia , food science , fish products , fish <actinopterygii> , aquaculture of tilapia , rice flour , mathematics , fishery , chemistry , biology , raw material , organic chemistry
This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=70:10; A=62:18; B=66:14; C=74:6; D=78:2. The fis