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Author Chotpradit, Benjawan
TitleDevelopment of fish strip from hybrid Clarias catfish surimi fortified with konjac flour/Benjawan Chotpradit, Mayuree Chaiyawat and Nongnuch Raksakulthai
Imprint2003
Call# T030294

CALL # Volume Number Month Year Barcode Status
Available

AbstractThe hybrid catfish surimi was prepared and used as raw material for fish strip. Fish strip was processed by mixing hybrid catfish surimi, flour, salt, sugar, soy sauce and pepper for 10 minutes before rolling into a thin sheet, cooked at 80 degree C for 50 minutes in a hot air oven, then baked in a microwave oven at a high power level for 35 seconds to expand and dry before cutting into a strip. To increase fibre of fish strip, 1% of konjac flour could be added with moisture content of the mixture adjusted to 70% and 0.1 - 0.2% sodium bicarbonate added. Dietary fibre of product from this process could be increased for 1.65 folds. The developed fish strip was more accepted in taste, texture and overall likeliness than the market product.
Descriptvol.37 no.1 ; 60-64
SubjectFish strip
Hybrid catfish
Surimi
Konjac flour
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