Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
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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.
Fernandez, D. D. G., & Mabesa, L. B. (1997). Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson). In K. K. Hooi, L. K. Low, & P. Y. Lim (Eds.), 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 (pp. 162-171). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.