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Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures


Citation

Chong, Seng Cheow and Swee, Yean Yu (1997) Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures. Journal of Food Processing and Preservation, 21 (2). pp. 161-177. ISSN 0145-8892

Abstract

Differential Scanning calorimetry (DSC) was used to study the effect of fish protein, salt, sugar, and monosodium glutamate (MSG) on gelatinization of tapioca and sago starches in fish cracker mixtures. One endothermic transition was observed for fish-starch mixtures (10-90% wet fish) if the moisture content was more than 61%. The effect of the salt on the starch gelatinization is greater than sugar and MSG. Sugar and MSG addition to the mixture had little effect on gelatinization of starch in the system. Two percent salt increased the gelatinization temperature by 4-5 C. The onset (T0) and peak (Tp) temperatures increased with increases in fish content in fish-starch mixtures but the conclusion temperatures (Tc) remained relatively constant. Increases in fish content also narrowed the gelatinization temperature ranges.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1111/j.1745-4549.1997.tb00774.x
Publisher: Food and Nutrition Press Inc.
Keywords: Fish protein; Salt; Sugar; Monosodium glutamate (MSG); Starch gelatinization; Tapioca starch; Sago starch; Fish cracker; Differential scanning calorimetry (DSC)
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 07 Jul 2025 04:06
Last Modified: 07 Jul 2025 04:06
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4549.1997.tb00774.x
URI: http://psasir.upm.edu.my/id/eprint/116769
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