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

Cheow, CS, Yu, SY, Howell, NK, Che Man, Y and Muhammad, K (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.

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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.

Item Type: Article
Authors :
NameEmailORCID
Cheow, CSUNSPECIFIEDUNSPECIFIED
Yu, SYUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Che Man, YUNSPECIFIEDUNSPECIFIED
Muhammad, KUNSPECIFIEDUNSPECIFIED
Date : 1 January 1999
Identification Number : 10.1002/(SICI)1097-0010(19990501)79:6<879::AID-JSFA295>3.0.CO;2-P
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827189

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