Application of Salt Solution and Vacuum Packaging in Extending the Shelf Life of Cooked Fish Balls for Home and Retail Uses-Reference-Cited by-同舟云学术

Application of Salt Solution and Vacuum Packaging in Extending the Shelf Life of Cooked Fish Balls for Home and Retail Uses

Published:2014-09-17 Issue:6 Volume:37 Page:444-452
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Noordin Wan Norhana Md.¹,Shunmugam Nannthini²,Huda Nurul³

Affiliation:

1. Fisheries Research Institute; 11960 Batu Maung Penang Malaysia

2. School of Food Science and Nutrition; Universiti Malaysia Sabah; Kota Kinabalu Sabah Malaysia

3. Food Technology Programme; Universiti Sains Malaysia; Minden Penang Malaysia

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12105/fullpdf

Reference24 articles.

1. Annual Fisheries Statistic 2012 Processed marine fish product www.dof.gov.my/en/fishery-statistics

2. Effects of konjac flour and albumen powder on qualities of yellow stripe trevally (Selaroides leptolepis) fish-ball;Chaosuan;Agricultural Sc. J.,2009

3. Effect of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball;Hsu;J. Food Eng.,2006

4. Ingredients, proximate composition, colour and textural properties of commercial Malaysian fish balls;Huda;Pakistan. J. Nutr.,2010

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