Physicochemical properties and consumer preference of fish burgers produced from black tilapia surimi paste and potato flour
Malaysian Journal of Science Health & Technology, 2018•mjosht.usim.edu.my
This study was conducted to evaluate the physicochemical characteristics and to determine
the degree of consumer preference of fish burgers produced with different level of Black
Tilapia surimi paste and potato flour. Five formulation of fish burgers with different
percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=
70: 10; A= 62: 18; B= 66: 14; C= 74: 6; D= 78: 2. The fis
the degree of consumer preference of fish burgers produced with different level of Black
Tilapia surimi paste and potato flour. Five formulation of fish burgers with different
percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=
70: 10; A= 62: 18; B= 66: 14; C= 74: 6; D= 78: 2. The fis
Abstract
This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control= 70: 10; A= 62: 18; B= 66: 14; C= 74: 6; D= 78: 2. The fis
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