Technology and characteristics of beefburger containing plant substitutes

Moharram, Y. G.; Hamza, Mahmoud A.; Aman, M. B.; El-Akary, Magey O.

doi:10.1016/0308-8146(87)90034-3

Cited by 1 publication

(2 citation statements)

References 11 publications

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“…Frying loss and shrinkage of fish ball were determined after frying as described by MOHARRAM et al [4].…”

Section: Physical Methodsmentioning

confidence: 99%

“…The chemical composition of these flours was similar and found to contain 13.8 and 13.0 % moisture, 60. 4 The results of the technological and sensory properties of the fish balls made from fish flour indicated that except the colour, the panelists rejected the other sensory properties of the balls made either from 100% whole or beheaded gutted fish flour. This problem was solved by replacing a part of flour of beheaded gutted fish by either 40 % wheat or 15-20 % wheat and 20-25 % rice flour.…”

Section: Spiced Fish Flourmentioning

confidence: 98%

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Edible products from pelagic bissaria (Atherina mochon) fish

El-Sahn

Youssef

Moharram

1990

Nahrung

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The study was concerned with the utilization of small pelagic bissaria (Atherina mochon) fish in preparing edible, cheap, acceptable and nutritive products. The results confirmed the successful use of the mince of both the whole and beheaded gutted fish either alone or after mixing with different levels of plant sources (e.g. rice, wheat, potato, sesame butter, spices) in producing fresh fish ball, fish flour and spiced salted fish paste. Generally, the panelists preferred the products made from beheaded gutted fish mince above that prepared from whole one. The utilization of plant sources improved the technological properties of the products. The influence of processing on the chemical composition of these products was studied and tabulated.

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“…Frying loss and shrinkage of fish ball were determined after frying as described by MOHARRAM et al [4].…”

Section: Physical Methodsmentioning

confidence: 99%

Section: Spiced Fish Flourmentioning

confidence: 98%