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Comparative Proximate Composition Of Malaysian Fermented Shrimp Products

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dc.contributor.authorIlyanie, H.Yen_US
dc.contributor.authorHuda-Faujan, N.en_US
dc.contributor.authorIda Muryanyen_US
dc.date.accessioned2024-05-27T14:50:22Z
dc.date.available2024-05-27T14:50:22Z
dc.date.issued2020-03
dc.descriptionIndexed by Scopus/MyCite
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
dc.identifier.issn0126/8643
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/3845
dc.language.isoenen_US
dc.publisherMalaysian Applied Biology Journalen_US
dc.relation.ispartofMalaysian Applied Biology Journalen_US
dc.subjectcincaluk
dc.subjectbelacan
dc.subjectfermented shrimps compositions
dc.subjectfermented shrimps properties
dc.titleComparative Proximate Composition Of Malaysian Fermented Shrimp Productsen_US
dc.typetext::journal::journal article
dspace.entity.typePublication

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