Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

Fish cracker or more commonly known as 'keropok' in Malaysia is a popular snack food among countries in the ASEAN region. This work examines factors affecting 'keropok' quality such as the effect of fish proteins, salt. sugar, monosodium glutamate (MSG) on the gelatinisation o...

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Main Author:	Cheow, Chong Seng
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Fishery products - Research - Malaysia. Fish protein concentrate - Malaysia.
Online Access:	http://psasir.upm.edu.my/id/eprint/8395/1/FSMB_1998_16_A.pdf
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id	my-upm-ir.8395
record_format	uketd_dc
spelling	my-upm-ir.83952012-07-31T04:59:29Z Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok') 1998 Cheow, Chong Seng Fish cracker or more commonly known as 'keropok' in Malaysia is a popular snack food among countries in the ASEAN region. This work examines factors affecting 'keropok' quality such as the effect of fish proteins, salt. sugar, monosodium glutamate (MSG) on the gelatinisation of tapioca and sago st arches. Microstructural studies of 'keropok' during different stages of processing were al so observed and correlated to rheological behaviour. Results from differential scanning calorimetry (DSC) showed that with increasing fish content the conclusion gelatinisation temperature (Tc) of the mixture remained relatively constant while the range of gelatinisation temperature decreased. There were hardly any effect due to the addition of 1% sugar and 0.4% MSG. on the onset (To) and peak(Tp) gelatinisation temperatures of sago and tapioca starches. The addition of 2% salt had the greatest effect on gelatinisation temperature of 'keropok' mixture, linear expansion of fried'keropok',and small and large deformations of 'keropok' gel. The technology of producing a good expanded 'k that fresh fish, sufficient amount of salt (2% of the total weight of wet fish and starch), proper sequence of mixing of the 'keropok' mixture to form evenly distributed fiexpansion, full gelatinisation of fish-starch gel, and elastic fish-starch gel formation. At high fish contents (60-70%) the formation of fish protein network in the matrix caused a drop in expansion. There was, however, a sharp increase in the compressive strength of the 'keropok' gel. This result is complemented by the higher storage modulus (G') and lower loss tangent (tan ᵟ) values obtained, indicative of the existence of a strong elastic network. Such conditions were observed when the microstructure of the fish muscle fibres appeared to be well crosslinked. The findings in this study revealed that in order to produce better expanded 'keropok' and a more elastic and fully gelatinised 'keropok' gel, superior interms of appearance, shape and linear expansion, several important factors that ensure even distribution of fish proteins in the fish-starch gel must be taken into account. In conclusion, fresh fish, sufficient amount of salt (2% of the weight of wet fish and starch) and the proper sequence of adding ingredients in mixing are recommended to produce high quality ' keropok'. Fishery products - Research - Malaysia. Fish protein concentrate - Malaysia. 1998 Thesis http://psasir.upm.edu.my/id/eprint/8395/ http://psasir.upm.edu.my/id/eprint/8395/1/FSMB_1998_16_A.pdf application/pdf en public phd doctoral Universiti Putra Malaysia Fishery products - Research - Malaysia. Fish protein concentrate - Malaysia. Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Fishery products - Research - Malaysia. Fish protein concentrate - Malaysia.
spellingShingle	Fishery products - Research - Malaysia. Fish protein concentrate - Malaysia. Cheow, Chong Seng Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
description	Fish cracker or more commonly known as 'keropok' in Malaysia is a popular snack food among countries in the ASEAN region. This work examines factors affecting 'keropok' quality such as the effect of fish proteins, salt. sugar, monosodium glutamate (MSG) on the gelatinisation of tapioca and sago st arches. Microstructural studies of 'keropok' during different stages of processing were al so observed and correlated to rheological behaviour. Results from differential scanning calorimetry (DSC) showed that with increasing fish content the conclusion gelatinisation temperature (Tc) of the mixture remained relatively constant while the range of gelatinisation temperature decreased. There were hardly any effect due to the addition of 1% sugar and 0.4% MSG. on the onset (To) and peak(Tp) gelatinisation temperatures of sago and tapioca starches. The addition of 2% salt had the greatest effect on gelatinisation temperature of 'keropok' mixture, linear expansion of fried'keropok',and small and large deformations of 'keropok' gel. The technology of producing a good expanded 'k that fresh fish, sufficient amount of salt (2% of the total weight of wet fish and starch), proper sequence of mixing of the 'keropok' mixture to form evenly distributed fiexpansion, full gelatinisation of fish-starch gel, and elastic fish-starch gel formation. At high fish contents (60-70%) the formation of fish protein network in the matrix caused a drop in expansion. There was, however, a sharp increase in the compressive strength of the 'keropok' gel. This result is complemented by the higher storage modulus (G') and lower loss tangent (tan ᵟ) values obtained, indicative of the existence of a strong elastic network. Such conditions were observed when the microstructure of the fish muscle fibres appeared to be well crosslinked. The findings in this study revealed that in order to produce better expanded 'keropok' and a more elastic and fully gelatinised 'keropok' gel, superior interms of appearance, shape and linear expansion, several important factors that ensure even distribution of fish proteins in the fish-starch gel must be taken into account. In conclusion, fresh fish, sufficient amount of salt (2% of the weight of wet fish and starch) and the proper sequence of adding ingredients in mixing are recommended to produce high quality ' keropok'.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Cheow, Chong Seng
author_facet	Cheow, Chong Seng
author_sort	Cheow, Chong Seng
title	Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
title_short	Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
title_full	Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
title_fullStr	Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
title_full_unstemmed	Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
title_sort	effect of fish proteins, salt, sugar and monosodium glutamate on the microstructural, rheological and physico-chemical properties of fish cracker ('keropok')
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	1998
url	http://psasir.upm.edu.my/id/eprint/8395/1/FSMB_1998_16_A.pdf
_version_	1747810796638830592

Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

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