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Comparative Proximate Composition Of Malaysian Fermented Shrimp Paste

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dc.contributor.authorIlyanie, H.Y.en_US
dc.contributor.authorHuda-Faujan, N.en_US
dc.contributor.authorIda Muryany, M.Y.en_US
dc.date.accessioned2024-05-28T05:51:36Z
dc.date.available2024-05-28T05:51:36Z
dc.date.issued2020
dc.date.submitted6/1/2021
dc.descriptionVolume :49 No:3en_US
dc.description.abstractTwo different types of fermented shrimps locally known as belacan and cincaluk are amongst the most common fermented products consumed in Malaysia. Proximate composition of these products were analysed which include moisture, ash, protein, and fat. Total carbohydrate was calculated using difference of the value of each nutrient. Water activity, salt concentration, pH, and colour of each product were also measured for both fermented shrimp product. Results revealed that cincaluk has higher moisture, protein, ash, carbohydrate content, and water activity but lower content of sodium and pH value in comparison to belacan. The results for both products are also comparable with the other types of fermented shrimp products from different country, respectively.en_US
dc.identifier.epage144
dc.identifier.issn0126-8643
dc.identifier.issue3
dc.identifier.spage139
dc.identifier.urihttps://jms.mabjournal.com/index.php/mab/article/view/1557
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/6689
dc.identifier.volume49
dc.language.isoen_USen_US
dc.publisherMalaysian Society of Applied Biologyen_US
dc.relation.ispartofMalaysian Applied Biologyen_US
dc.subjectCincaluk, Belacan, Fermented Shrimps Compositions, Fermented Shrimps Propertiesen_US
dc.titleComparative Proximate Composition Of Malaysian Fermented Shrimp Pasteen_US
dc.typeArticleen_US
dspace.entity.typePublication

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