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

Autor:	Cheow, C S, Yu, S Y, Howell, N K, Man, Y Che, Muhammad, Karidah
Zdroj:	Journal of the Science of Food and Agriculture; 1 May 1999, Vol. 79 Issue: 6 p879-885, 7p
Abstrakt:	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. © 1999 Society of Chemical Industry
Databáze:	Supplemental Index
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