Intermediate technology for fish cracker (‘keropok’) production

Siaw, C.L.; Idrus, A. Z.; Yu, Swee Yean

doi:10.1111/j.1365-2621.1985.tb01898.x

Cited by 50 publications

(27 citation statements)

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“…On the other hand, sago starch was also used in production of keropok, a Malaysian fish-starch snack food [4] . The crispness which can be achieved using starch, is the most important parameter governing the quality of keropok [85] . CONCLUSION Sago starch has high swelling power and low gelatinization temperature.…”

Section: Rheological Behaviour Of Sago Starhmentioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

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Section: Rheological Behaviour Of Sago Starhmentioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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“…There are several types and formulations of snacks; the main difference is the MF/starch ratio (Siaw et al, 1985). Furthermore, MF from various types of fish can be used together with seasonings, salt, and sugar to produce different snacks.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Netto

Filho

Lapa‐Guimarães

et al. 2014

Food Sci. Technol (Campinas)

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“…To the present, information on chemical quality of keropok lekor is very limited. Most studies carried out previously on keropok lekor were focus on the physical characteristics of the final product (Siaw et al, 1985;Kyaw et al, 1999;Cheow, 1998;Yu, 1992), and on the processing and formulation of keropok lekor (Sidaway and Balasingam, 1971;Siaw et al, 1979;Yu et al, 1981). The objective of the study was to determine levels of total volatile bases (TVB), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria at different stages of keropok lekor processing (kneading, boiling and cooling stage).…”

Section: Introductionmentioning

confidence: 99%

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

M.A.R.

Zaiton

Bakar

et al. 2009

FSTR

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Keropok lekor at different processing stages were obtained and examined for total volatile bases (TVB), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria. TVB and TMA levels decreased significantly (p < 0.05) after boiling from 7.29 to 4.68 mg/ 100g and 3.38 to 1.81 mg/ 100g, respectively. After cooling stage, the levels of TMA, putrescine, cadaverine and histamine in keropok lekor were increased significantly (p < 0.05). Putrescine, cadaverine and histamine level for all samples was found less than allowable level, which is 50 ppm. Bacteria forming putrescine, cadaverine and histamine reduced significantly (p < 0.05) after boiling stage and it was increased significantly (p < 0.05) after cooling stage. Before the boiling stage, microorganisms isolated producing putrescine, cadaverine and histamine were members of the family Enterobacteriaceae and also members of Staphylococcus, Pseudomonas and Micrococcus genera. Members of the genera Pseudomonas that produce biogenic amines were not found from keropok lekor after the boiling stage.

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Intermediate technology for fish cracker (‘keropok’) production

Cited by 50 publications

References 1 publication

A Review on Physicochemical and Thermorheological Properties of Sago Starch

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

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