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Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')


Citation

Cheow, C.S. and Yu, S.Y. and Howell, N.K. and Che Man, Y. and Muhammad, Karidah (1999) Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok'). Journal of the Science of Food and Agriculture, 79 (6). pp. 879-885. ISSN 0022-5142; eISSN:1097-0010

Abstract

Light microscopy studies on the fish cracker gel and expanded product ('keropok') emphasised the role of fish proteins in the starch expansion process. The addition of salt (20 g kg-1) in the 'keropok' helped to distribute evenly the starch in the fish protein. Formation of thin fish muscle bundles assisted the expansion of 'keropok'. At 700-900 g kg-1 fish content, the fish muscle bundles formed a continuous network that caused a drop in the 'keropok' expansion. From the scanning electron microscopy study, ridges were found in samples (containing 600-900 g kg-1 fish content) with 20 g kg-1 salt at high magnification.


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Additional Metadata

Item Type: Article
DOI Number: https://doi.org/10.1002/(SICI)1097-0010(19990501)79:6<879::AID-JSFA295>3.0.CO;2-P
Publisher: Wiley
Keywords: Keropok; Fish muscle bundles; Linear expansion; Microscopy; Salt; Tapioca starch
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 18 Feb 2025 02:17
Last Modified: 18 Feb 2025 02:17
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/(SICI)1097-0010(19990501)79:6<879::AID-JSFA295>3.0.CO;2-P
URI: http://psasir.upm.edu.my/id/eprint/115035
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