UTILIZATION of PROTEINS FROM FISHBALL PROCESSING WASHWATER IN FISH CRACKERS (‘KEROPOK’)

Abstract

Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were used. This was also reflected in the scores for overall acceptability. Fish crackers with 10% washwater proteins contain more protein and less fat. Copyright © 1994, Wiley Blackwell. All rights reserved