Che Utama Che Musa

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Che Rohani Awang

Normah Omar

Universiti Teknologi MARA

Saadiah Ibrahim

Ministry of Agriculture and Agro Based Industry

Zahrah Hj Talib

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Universiti Teknologi MARA

Islamic University of Indonesia

Northern University of Malaysia

Ural Federal University

Delft University of Technology

Universitas Teknologi Indonesia

Universiti Teknologi MARA System

College of Accounting

Tecnológico de Monterrey

De Montfort University

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Quality of fish fillet from pond-raised red tilapia and its utilisation in the development of value-added product (Kualiti filet tilapia kolam tanah dan penggunaannya untuk pembangunan produk tambah nilai)

Simulating the effects of changing planting date towards rice production in MADA area Malaysia (2015)

Che Rohani Awang Normah Omar Zahrah Hj Talib Che Utama Che Musa Saadiah Ibrahim

The eating quality, fillet yield, protein and fat contents of pond-raised red tilapia were evaluated. The effects of water depuration process on the removal of muddy taste and the development of a value-added product were also studied. The skinon fillet yield ranged 32–33% while the protein and fat contents of the fillets ranged 16–17% and 1–4% respectively. The fillet yield and protein content were not significantly (p > 0.05) affected by the types of feed. However, the fat content of tilapia fed with the commercial feed and traditional feed were significantly higher (p > 0.05) than those fed on formulated feeds with and without vitamin E. No depuration was required for fish fed with formulated feeds. Fish fed on commercial and traditional feed need at least 8 h of water depuration process to leach out the muddy taste and increase their acceptability. Geosmin was not detected in all samples. Tilapia fillet battered with tempura battermix comprising 62% wheat flour, 30% corn starch and 8% rice flour was the most acceptable. Keywords: tilapia fillet; tilapia quality; muddy flavour; value-added product

Fillet (mechanics)

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