Effect of adding carrageenan and gelatine on the quality of chicken ball, Abdul Salam Babji, Hong Khoon and Azhana Hamzah
Abdul Salam Babji, Hong Pui Khoon and Azhana Hamzah Universiti Kebangsaan Malaysia Purpose: The effect of kappa-carrageenan and gelatin on the quality of chicken meat ball was investigated. Methodology: The prepared chicken meat balls underwent various tests (sensory evaluation, physical-chemical analysis, proximate analysis, microbiology, and Thiobarbituric Acid Reactive Substance Value). Findings: Result shows that addition […]