Fish cracker that made from fish
233392699
Charecteristic of Fish Cracker with Bone Flour Substitution of Snakehead Fish (Channa striata) as Fortified Calcium
Snakehead fish cracker is widely known in Indonesia, but they are usually made from meat only. Fish bone waste has not been used optimally, therefore it is used as a substitute for making crackers. This experiment aimed to determine the effect of snakehead fish bone flour (SFBF) substitution as calcium fortificant on sensory and physicochemical characteristics of snakehead fish cracker (SFC) This experiment used Complete Randomized Design with four replications for each treatment. Some parameters (physicochemical properties for development volume, water content, protein content, and calcium content as well as sensory properties were determined. The results showed that SFBF content significantly affected (p<0.05) the sensory characteristics of SFC for taste, aroma, colour, and texture, as well as physicochemical characteristics of SFC. Increasing of SFBF content reduce water content and development volume of SFC, but increased protein and calcium content (p<0.05) Substitution of SFBF up to 4% produced SFC, which showed the same development volume with control (no SFBF added) Calcium and protein content of the SFC were 200 mg/100 g and 14.27% respectively. Panellists like the colour and taste of SFC produced by substitution of SFBF up to 12% while only substitution of SFBF up to 8% for aroma and texture.
Hendri Wardana Aswita Emmawati Krishna Purnawan Candra
195727658
Preparation and properties of fish cracker from different freshwater fish species
Fish crackers made from freshwater fishes is a new dimension in fish cracker industry. In this study, three species were chosen based on their general preference and acceptability by Malaysian. Together with other ingredients, these crackers were prepared using standard formulation and tested in laboratory for their proximate analysis and physical characteristic analysis includes linear expansion, oil absorption, color measurement and texture. Sensory analysis for overall acceptability was carried out among trained panelist in the school. The results for proximate composition and physical analysis showed that there were significant differences (p<0.05) between different species of fish crackers. There were also significant differences (p<0.05) between fish crackers of fried and un fried crackers in terms of its proximate contents and physical appearance. It can be said that the high value of linear expansion increases the absorption of oil by crackers but decreasing their hardness properties. From the sensory evaluation results, the overall acceptability was the Bighead carp fish crackers.
53459619
Shelf Life Prediction of Indonesian Fish Cracker Fried with Mix Palm Sesame Oil using Accelerated Shelf Life Test ASLT
Cracker products, especially fish cracker was known to have short shelf life and easily rancid due to oxidation deterioration. This research was aimed to extend fish cracker shelf life by frying fish cracker using oil which made from mixing palm oil with sesame oil. Shelf life was determined using Accelerated Shelf Life Test (ASLT) with Arrhenius model based on thiobarbituric acid value (TBA) Experiment was conducted at temperature of 25deg C, 35deg C and 45deg C until 15 days to follow oxidation level through TBA value. Results showed that ASLT method could be used to predict shelf life of fried fish cracker with mix palm sesame oil (90 10 v/v) that the main deterioration was due to oxidation reaction. The shelf life of regular fish cracker (fried only with palm oil) was 48 days and those fried by mixed oil was 67 days. Frying fish cracker on mixed oil (palm sesame) was able to extend shelf life up to 19 days by reducing rancidity reaction.
Aldila Din Pangawikan Umar Santoso Pudji Hastuti
59156406
Effects of fish species on the characteristics of fish cracker.
Fish cracker (Thai name: Khao Kieb Pla, also widely known as Keropok) is a popular snack in Thailand and other ASEAN countries. The main ingredients for making fish cracker are tapioca flour, fish meat, and some seasonings. The types of fish used could affect the cracker characteristics. The aim of this research was to investigate the effects of fish type on physical, textural, microstructure and sensory properties of cracker. The characteristics of cracker gel (CG) half finished cracker (HFC) and puffed cracker (PC) prepared from 6 fish species, namely Thunnus tonggol, Decapterus maruadsi, Sardinella gibbosa, Trichiurus lepturus, Priacanthus tayenus, and Nemipterus hexodon, were compared. The CG and PC samples varied in colour and texture. The lowest lightness (L and highest redness (a in both CG and PC, were found with T. tonggol (p< 0.05) while the highest yellowness (b was obtained with D. maruadsi. The CG made with T. lepturus, P. tayenusor N. hexodon showed lower hardness, springiness and cohesiveness than with the other fish species p< 0.05) The pasting behaviors of HFC varied with fish species, and a high linear expansion with a low hardness of PC were obtained in samples with fishes that have a low lipid content. The PC from T. tonggol had low oil absorption while the other fishes gave absorptions similar to each other. Confocal laser scanning micrographs indicated released lipids in CG made with fatty fish. Scanning electron micrographs revealed that the lean fish gave porous puffed products, with comparatively thinwalled pores in the cracker relative to PC from fatty fish. This study demonstrated that fish type affects important characteristics of cracker. Therefore, the quality control of fish cracker will necessarily involve also control of the raw materials, and in particular screening of the fish species.
Thammarat Kaewmanee Taewee Karrila Soottawat Benjakul
234410956
SHELF LIFE DURING STORAGE IN 4+ 2degC'OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio
In this study, changes in chemical, microbiological and sensory quality of fish crackers made from rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) during storage at 4+ 2degC was investigated. The fish cracker composed of fish meat, sugar, salt, egg, sunflower oil, vinegar, butter, flour, wheat starch and stirred until a homogenous mixture of crackers dough was achieved. The mixture was crushed in an extractor and baked in the oven. Chemical quality parameters (pH, Total Volatile Basic Nitrogen and Thiobarbituric Acid) microbiological parameters (Aerobe bacteria) and sensory quality (Flavor, Odor, and Texture) were determined during the storage period. The highest chemical changes and microbiological changes was determined in the crackers prepared by adding carp meat. The lowest sensory parameters was obtained for crackers groups by carp meat. The study results showed that crackers enriched with fish meat, mainly rainbow trout had an appropriate sensory, microbiological and chemical profile for consumption.
Nermin Karaton Kuzgun
46731814
Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio
In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 degC) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF) cracker dough (CD) and crackers (CCr) was 77.73 0.14% 63.10 2.18% and 7.95 0.67% respectively. The n6/n3 ratio of crackers was 2.61 0.20, PUFA/SFA ratio 2.28 0.06 and DHA/EPA ratio 1.81 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 0.25)
Levent Izci Sengul Bilgin
96596494
Utilization of pre gelatinized tapioca starch in the manufacture of a snackfood, fish cracker 'keropok'
Summary The use of pre gelatinized tapioca starch for the manufacture of 'keropok' by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2degC, 133.5degC, 143.6degC, and 151.8degC. Only 'keropok' made from a slurry with a water: starch ratio of 70:30 pre gelatinized at 133.5deg, 143.6degC and 151.8degC had linear expansion greater than the minimum acceptable value of 77% 'Keropok' containing pre gelatinized starch produced at 133.5degC was the most acceptable to a sensory panel.
S Y Yu Shea L Low
83887785
RELATIONSHIP BETWEEN PHYSICOCHEMICAL PROPERTIES OF STARCHES AND EXPANSION OF FISH CRACKER 'KEROPOK'
The influence of physicochemical properties of starches on expansion of 'keropok' was studied. Swelling power, solubility, and amylose leaching of a starch were dependent on the lipid and protein contents of the starch. The morphology of different starch granules used in 'keropok' gel was observed using scanning electron microscopy. The sizes of swollen starch granules in the gel were quantitatively measured by image analysis. The average length and width of swollen gelatinized sago and tapioca starch granules were significantly higher than that of wheat starch, and consequently, the linear expansion of 'keropok' with wheat starch was lower than those of 'keropok' made with tapioca or sago starches. Linear expansion was positively correlated to swelling power and solubility of the starch. Textural properties of 'keropok' gels with different starches were also measured and found to have correlation with linear expansion of the final products.
Chong Seng Cheow Zay Ya Kyaw Nazlin K Howell M H Dzulkifly
95560206
THE EFFECT OF PRESSURE COOKING ON THE MICROSTRUCTURE AND EXPANSION OF FISH CRACKER 'KEROPOK'
2Faculty of Applied Sciences Universiti Teknologi MARA 40450 Shah Alam Selangor, Malaysia The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM) Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products. La microstructure de l'amidon de manioc et de ble dans le keropok gel soumis a une cuisson sous pression est etudiee. La morphologie des granules d'amidon a differentes temperatures est observee. L'expansion lineaire est meilleure pour les keropok a base d'amidon de ble quand la temperature augmente que pour les keropok a base d'amidon de manioc.
Zay Ya Kyaw Chong Seng Cheow S Y Yu M H Dzulkifly
135396717
Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker "Keropok"
The effect of steaming duration on the linear expansion of "keropok" in relation to microstructure of starch in "keropok" gel was investigated Tapioca starch (Manihot esculen tus) sago starch (Metroxylon sagu) and wheat starch (Triticum aestivum) were used Linear expansion of "keropok" was best when the starch granules were fully gelatinized and expanded to their largest sizes. It was found that 20 to 30 minutes steaming was sufficient to cook the gel (40 mm diameter) When starch granules swell, water is absorbed. The entrapped water molecules contribute to higher linear expansion, due to the steam released from water in the starch granules during frying in oil. "Keropok" made from tapioca starch gave the best expansion at 20 30 minutes steaming, and prolonged steaming led to reduced expansion due to fragmentation of the starch granules. The protein contents of native starches and flours were negatively correlated to swelling power of starches and linear expansion of "keropok" Among the six varieties of starches and flours, swelling power and solubility of tapioca starch and flour and sago starch were relatively higher than that of cereal starches (wheat starch wheat flour and rice flour) and gave better linear expansions. There was positive correlation between amylose/amylopectin leaching and linear expansion of "keropok" The ratio of amylose and amylopectin did not contribute to expansion The centre of the "keropok" gel containing 0 10% fish did not gelatinize after steaming for 2 hr. This may be due to the effect of water movement during steaming. The water holding capacity (WHC) of "keropok" dough increased with increasing fish content. WHC of the dough with 1 5% fish was significantly (P<0.05) higher than that of the dough with 1 0% fish. Consequently, water movement may be limited by the fish protein starch network in the "keropok" dough with high fish content. This was supported by moisture profile analyses. Scanning electron microscopy results showed that the fish protein network started to build up at a fish starch ratio of 1 5:85. Rheological properties changed markedly with different fish starch ratios. The value of storage modulus (G',loss modulus (G" and complex viscosity (11* in the doughs containing 15% fish and above were noticeably higher than that containing 10% fish due to the fish protein network formation.
Zay Ya Kyaw