e-ISSN 2231-8542
ISSN 1511-3701
Yaakob Che Man and Maznah ATAN
Pertanika Journal of Tropical Agricultural Science, Volume 7, Issue 3, December 1984
Keywords: Water activity (aw); Intermediate Moisture foods; humectants.
Published on:
Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. The products were deep-fried at 190°C for 3 and 4 minutes, resulting in water activity (aw) of 0.84 and 0.80 respectively. Tests on chemical; physical and organoleptic properties were carried out The Intermediate Moisture Deep-fried Mackerel was found to be generally acceptable.
ISSN 1511-3701
e-ISSN 2231-8542