Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour

  • Fairus Abdul Manaf
  • Nur Huda Faujan
  • Norlelawati Arifin
  • Norbalqis Bukhary Mohd Hanafiah

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

Published
Mar 26, 2018
How to Cite
ABDUL MANAF, Fairus et al. Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour. Malaysian Journal of Science Health & Technology, [S.l.], v. 1, n. 1, mar. 2018. ISSN 2601-0003. Available at: <http://mjosht.usim.edu.my/index.php/mjosht/article/view/11>. Date accessed: 22 oct. 2018.
Section
Science, Health & Technology