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dc.contributor.authorSuriani Ahmad-
dc.date.accessioned2019-01-01T07:21:20Z-
dc.date.available2019-01-01T07:21:20Z-
dc.date.issued2012-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/11116-
dc.description.abstract'Satar' is a popular ready-to-eat food which is grilled before being served. Left over 'Satar' is frequently subjected to frozen and re-grilling. Storing the 'Satar' under freezing condition has been common practice and it will affect the quality of this product. This product may undergo undesirable changes during storage and such deterioration may affect the quality of 'Satar'. The changes of partially cooked frozen 'Satar' during storage and re-grilling have never been studied. Initially, 'Satar' was prepared under controlled environment by mixing the fish, onion, shallot, spices, sugar, salt and shredded coconut together. The chemical analysis was conducted every two weeks storage at -l 8 ° C. The moisture, carbohydrate, protein, lipid and ash contents of the 'Satar' were 66.89%, 5.39%, 11.71 %, 14.06% and 1.87%, respectively. In the present study, the peroxide value of 'Satar' significantly increased from 9.23 to 12.75 mEq/kg fat during frozen storage.en_US
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectSuriani Ahmaden_US
dc.subjectLP 52 FASM 1 2012en_US
dc.titleEffects of partially cooked frozen 'satar' on the chemical analyses, microbiological quality and sensory acceptanceen_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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