Comparative proximate composition of malaysian fermented shrimp products

Comparative proximate composition of malaysian fermented shrimp products

Two 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...

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Published in:Malaysian Applied Biology
Main Author: Ilyanie H.Y.; Huda-Faujan N.; Ida Muryany M.Y.
Format: Article
Language:English
Published: Malaysian Society of Applied Biology 2020
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095784194&partnerID=40&md5=0cdbb63fe939b9c820caed7cf9de50b2
id 2-s2.0-85095784194
spelling 2-s2.0-85095784194
Ilyanie H.Y.; Huda-Faujan N.; Ida Muryany M.Y.
Comparative proximate composition of malaysian fermented shrimp products
2020
Malaysian Applied Biology
49
3

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095784194&partnerID=40&md5=0cdbb63fe939b9c820caed7cf9de50b2
Two 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. © 2020, Malaysian Society of Applied Biology. All rights reserved.
Malaysian Society of Applied Biology
1268643
English
Article
author Ilyanie H.Y.; Huda-Faujan N.; Ida Muryany M.Y.
spellingShingle Ilyanie H.Y.; Huda-Faujan N.; Ida Muryany M.Y.
Comparative proximate composition of malaysian fermented shrimp products
author_facet Ilyanie H.Y.; Huda-Faujan N.; Ida Muryany M.Y.
author_sort Ilyanie H.Y.; Huda-Faujan N.; Ida Muryany M.Y.
title Comparative proximate composition of malaysian fermented shrimp products
title_short Comparative proximate composition of malaysian fermented shrimp products
title_full Comparative proximate composition of malaysian fermented shrimp products
title_fullStr Comparative proximate composition of malaysian fermented shrimp products
title_full_unstemmed Comparative proximate composition of malaysian fermented shrimp products
title_sort Comparative proximate composition of malaysian fermented shrimp products
publishDate 2020
container_title Malaysian Applied Biology
container_volume 49
container_issue 3
doi_str_mv
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095784194&partnerID=40&md5=0cdbb63fe939b9c820caed7cf9de50b2
description Two 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. © 2020, Malaysian Society of Applied Biology. All rights reserved.
publisher Malaysian Society of Applied Biology
issn 1268643
language English
format Article
accesstype
record_format scopus
collection Scopus
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