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
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
