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

✍ Scribed by Cheow, C S; Yu, S Y; Howell, N K; Man, Y Che; Muhammad, Karidah

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
906 KB
Volume
79
Category
Article
ISSN
0022-5142

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✦ Synopsis

Light microscopy studies on the ®sh cracker gel and expanded product (keropok') emphasised the role of ®sh proteins in the starch expansion process. The addition of salt (20 g kg À1 ) in the keropok' helped to distribute evenly the starch in the ®sh protein. Formation of thin ®sh muscle bundles assisted the expansion of keropok'. At 700±900 g kg À1 ®sh content, the ®sh 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 À1 ®sh content) with 20 g kg À1 salt at high magni®cation.

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