Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis

• Main Authors: Yu, Swee Yean, Siah, Watt Moey
• Format: Article
• Language: English
• Published: Asian Fisheries Society 1998
• Online Access: http://psasir.upm.edu.my/id/eprint/32921/1/68.%20Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20leptolepsis%20and%20Aristichthys%20nobilis.pdf; http://psasir.upm.edu.my/id/eprint/32921/; http://www.asianfisheriessociety.org/publication/downloadfile.php?id=264&file=WTBkU2JVeDZRVEZPYW1NeVRrUlJkMDFFUlhwT1ZGVTBUVVJOZDA5RVZYVmpSMUp0VFdwQmVFNVVSWGROUkVrOQ==&dldname=Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20le
• Institution: Universiti Putra Malaysia

Fishburgers were developed from Selaroides leptolepis and Aristichthys nobilis. Inhouse sensory evaluation showed that the formulation with a ratio of 40:60 S. leptolepis to A. nobilis was most acceptable. A market trial of the product showed good acceptability in terms of taste, texture, color and juiciness. 52.8% of the respondents were willing to purchase the fishburgers at a price range of US$2.24 to US$2.60.