Effect of fish, starch salt contents on the microstructure and expansion of fish crackers ('keropok')
1999
Cheow, C.S. | Yu, S.Y. | Howell, N.K. | Che Man, Y. | Muhammad, K.
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.
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