Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)

Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)

Surimi from bighead carp was used in the production of crab analogue and squid balls. Crab analogue using sweet potato starch and crab flavour powder resulted in better flavour, odour, texture and general acceptability than those using potato starch. Squid balls were also produced from bighead carp surimi and compared with commercial squid balls. Sensory evaluation showed that the formulated squid balls were comparable with the commercial sample in terms of odour, texture and flavour. The commercial squid balls exhibited better colour and general acceptability than the formulated squid balls.

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Bibliographic Details
Main Authors: Fernandez, Dalisay D. G., Mabesa, Linda B.
Other Authors: Hooi, K. K.
Format: book_section biblioteca
Language:English
Published: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center 1997
Subjects:Fisheries, Aristichthys nobilis, Minced products, Processing fishery products, Evaluation, Fishery economics,
Online Access:http://hdl.handle.net/1834/40897
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spelling dig-aquadocs-1834-408972021-07-24T02:59:09Z Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson) Proceedings of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Singapore, 29 October - 1 November 1996 Fernandez, Dalisay D. G. Mabesa, Linda B. Hooi, K. K. Low, L. K. Lim, P. Y. Fisheries Aristichthys nobilis Minced products Processing fishery products Evaluation Fishery economics Surimi from bighead carp was used in the production of crab analogue and squid balls. Crab analogue using sweet potato starch and crab flavour powder resulted in better flavour, odour, texture and general acceptability than those using potato starch. Squid balls were also produced from bighead carp surimi and compared with commercial squid balls. Sensory evaluation showed that the formulated squid balls were comparable with the commercial sample in terms of odour, texture and flavour. The commercial squid balls exhibited better colour and general acceptability than the formulated squid balls. 2021-06-24T18:40:09Z 2021-06-24T18:40:09Z 1997 book_section http://hdl.handle.net/1834/40897 en http://hdl.handle.net/20.500.12066/4841 application/pdf application/pdf 162-171 10 Marine Fisheries Research Department, Southeast Asian Fisheries Development Center Singapore http://aquaticcommons.org/id/eprint/26703 23782 2019-08-29 06:04:41 26703 Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
institution UNESCO
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-aquadocs
tag biblioteca
region Europa del Oeste
libraryname Repositorio AQUADOCS
language English
topic Fisheries
Aristichthys nobilis
Minced products
Processing fishery products
Evaluation
Fishery economics
Fisheries
Aristichthys nobilis
Minced products
Processing fishery products
Evaluation
Fishery economics
spellingShingle Fisheries
Aristichthys nobilis
Minced products
Processing fishery products
Evaluation
Fishery economics
Fisheries
Aristichthys nobilis
Minced products
Processing fishery products
Evaluation
Fishery economics
Fernandez, Dalisay D. G.
Mabesa, Linda B.
Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
description Surimi from bighead carp was used in the production of crab analogue and squid balls. Crab analogue using sweet potato starch and crab flavour powder resulted in better flavour, odour, texture and general acceptability than those using potato starch. Squid balls were also produced from bighead carp surimi and compared with commercial squid balls. Sensory evaluation showed that the formulated squid balls were comparable with the commercial sample in terms of odour, texture and flavour. The commercial squid balls exhibited better colour and general acceptability than the formulated squid balls.
author2 Hooi, K. K.
author_facet Hooi, K. K.
Fernandez, Dalisay D. G.
Mabesa, Linda B.
format book_section
topic_facet Fisheries
Aristichthys nobilis
Minced products
Processing fishery products
Evaluation
Fishery economics
author Fernandez, Dalisay D. G.
Mabesa, Linda B.
author_sort Fernandez, Dalisay D. G.
title Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
title_short Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
title_full Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
title_fullStr Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
title_full_unstemmed Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
title_sort sensory quality attributes of crab analogue and squid balls from bighead carp (aristchthys nobilis richardson)
publisher Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
publishDate 1997
url http://hdl.handle.net/1834/40897
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AT fernandezdalisaydg proceedingsoftheseminarontheadvancesinfishprocessingtechnologyinsoutheastasiainrelationtoqualitymanagementsingapore29october1november1996
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