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http://hdl.handle.net/123456789/3714| Title: | CHEMICAL COMPOSITION, COLOUR AND SENSORY CHARACTERISTICS OF COMMERCIAL SERUNDING (SHREDDED MEAT) IN MALAYSIA |
| Authors: | Huda, N. Fatma, A. F. Adzitey, F. |
| Keywords: | Serunding shredded meat chemical composition colour characteristics sensory analysis |
| Issue Date: | 2012 |
| Publisher: | Asian Network for Scientific Information |
| Series/Report no.: | Vol. 11;Issue 1 |
| Abstract: | Serunding (shredded meat) is one of the traditional meat based-product popular among Malaysians. Eight commercial serunding prepared using beef, chicken and fish as raw material were collected from markets and analyzed to determine their chemical composition, colour and sensory characteristics. The results showed that moisture, fat and protein contents were within the range of 8.60- 13.56, 3.20-31.14 and 19.86-30.15%, respectively. Serunding ayam or shredded chicken was the lightest in colour followed by serunding daging or shredded meat and serunding ikan or shredded fish. Sensory evaluation showed that panelists preferred shredded fish with darker colour. However there was no significant difference between the overall acceptability for shredded meat and chicken. |
| URI: | http://hdl.handle.net/123456789/3714 |
| ISSN: | 1680-5194 |
| Appears in Collections: | Faculty of Agriculture, Food and Consumer Sciences |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| CHEMICAL COMPOSITION, COLOUR AND SENSORY CHARACTERISTICS OF COMMERCIAL SERUNDING (SHREDDED MEAT) IN MALAYSIA.pdf | 23.53 kB | Adobe PDF | View/Open |
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