Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia. Pakistan Journal of Nutrition, 11 (1). pp. 1-4. ISSN 1680-5194 (2012)
Abstract
Serunding (shredded meat) is one of the traditional meat based-product popular among Malaysians. Eight commercial serunding prepared using beef, chicken and fish as raw material were collected from markets and analyzed to determine their chemical composition, colour and sensory characteristics. The results showed that moisture, fat and protein contents were within the range of 8.60-13.56, 3.20-31.14 and 19.86-30.15%, respectively. Serunding ayam or shredded chicken was the lightest in colour followed by serunding daging or shredded meat and serunding ikan or shredded fish. Sensory evaluation showed that panelists preferred shredded fish with darker colour. However there was n o significant difference between the overall acceptability for shredded meat and chicken.
| Item Type: | Article |
|---|---|
| Keywords: | Serunding, Chemical composition, Shredded meat, Sensory analysis |
| Taxonomy: | By Subject > Applied Sciences > Chemistry By Subject > Applied Sciences > Food Technology |
| Local Content Hub: | Subjects > Applied Sciences |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 21 Jul 2020 07:01 |
| Last Modified: | 26 Aug 2020 23:05 |
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