Effects of partially cooked frozen 'satar' on the chemical analyses, microbiological quality and sensory acceptance
| dc.contributor.author | Suriani Ahmad | |
| dc.date.accessioned | 2019-01-01T07:21:20Z | |
| dc.date.available | 2019-01-01T07:21:20Z | |
| dc.date.issued | 2012 | |
| 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.identifier.uri | https://umt-ir.umt.edu.my/xmlui/handle/123456789/11116 | |
| dc.language.iso | en | en_US |
| dc.publisher | Universiti Malaysia Terengganu | en_US |
| dc.subject | Suriani Ahmad | en_US |
| dc.subject | LP 52 FASM 1 2012 | en_US |
| dc.title | Effects of partially cooked frozen 'satar' on the chemical analyses, microbiological quality and sensory acceptance | en_US |
| dc.type | Working Paper | en_US |
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