Development of frozen savoury grilled fish (ikan percik)

A. Che Rohani, T. Zahrah and J. Mat Arup

Abstract

A four-variable constrained vertex mixture design was used to determine the optimum formulation for the development of a traditional dish, savoury grilled fish or ‘ikan percik’. A 2-factor central composite rotatable design including time and temperature was used to determine the optimum conditions for mechanical grilling and second order models were employed. Multiple Regression analysis of the sensory data indicated a significant interaction between all the four main ingredients used in the formulation. The optimal formulation contained 50–52% water base, 14–15.7% onion base, 32–33% coconut milk and 2.8–3.9% chilli. The optimum product was confirmed to be significantly superior. The optimum grilling conditions were at 220–240 °C for 25–30 minutes.

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