Title of article
Evaluation of Physico-Chemical Qualities of Commercial Fish Nuggets
Author/Authors
Desmelati Universiti Kebangsaan Malaysia - Fakulti Sains dan Teknologi, Malaysia , Mohd Khan, Ayob Universiti Kebangsaan Malaysia - Fakulti Sains dan Teknologi, Malaysia , Abdullah, Aminah Universiti Kebangsaan Malaysia - Fakulti Sains dan Teknologi, Malaysia , Babji, Abdul Salam Universiti Kebangsaan Malaysia - Fakulti Sains dan Teknologi, Malaysia
From page
871
To page
875
Abstract
Six samples of commercial fish nuggets were analysed for their proximate composition (moisture, protein, fat, ash and carbohydrate content), colour, cooking loss, water holding capacity, water activity and pH. The results showed that most attributes analyzed were significantly (p 0.05) different among samples studied. The moisture, protein, fat, ash and carbohydrate contents varies between 58.97-64.58%, 9.30-11.60%, 0.14-5.23%, 1.95-2.84% and 22.81-23.69%, respectively. The L*, a* and b* value of the nuggets ranged between 49.72-56.80; 16.64-19.57 and 38.40-59.58, respectively. However there was no significant (p 0.05) difference in water activity and pH of each nugget sample.
Keywords
Commercial fish nugget , physico , chemical quality , proximate composition
Record number
2555125
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