Chemical Composition, Color and Linear Expansion Properties of Malaysian commercial fish cracker (?keropok?)

Huda, N. and Leng, A.L. and Yee, C.X. and Herpandi, Herpandi (2010) Chemical Composition, Color and Linear Expansion Properties of Malaysian commercial fish cracker (?keropok?). Asian Journal of Food and Agro-Industry, 3 (05). pp. 473-482. ISSN 1906-3040

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The objective of this study was to compare and contrast the physicochemical properties of fish crackers from different producers in Malaysia. About 28 samples of fish crackers from several states in Malaysia were purchased and analyzed. The results showed that the samples were significantly different (p<0.05) in their chemical composition, colour and linear expansion. The moisture content ranged between 9.37 and 13.83%, whereas fat and ash content ranged from 0.85 to 3.38% and 3.39 to 5.94%, respectively. However, the protein content, which was 5.53-15.80%, differentiates products with high fish content and those with low fish content. The carbohydrate content varied between 53.62 and 80.43%, reflecting high use of starch in the formulation. The calcium (Ca) content in fish crackers varied between 9.75 and 381.50 mg/100 g, indicating that a small amount of fish was used or that bony fish were used in the crackers. Furthermore, sodium (Na) content was between 1183 and 1888 mg/100 g. The L*, a* and b* values of fish crackers ranged from 18.69-47.99, 1.03-5.89 and 7.77-20.62, respectively. The linear expansion of samples varied between 37.55 and 145.95%, which is inversely proportional to the protein content but linearly correlated with the carbohydrate content. These results showed that Malaysian fish crackers produced by different manufacturers were significantly different in chemical composition, colour and linear expansion properties.

Item Type: Article
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling
Divisions: 05-Faculty of Agriculture > 54243-Aquaculture (S1)
Depositing User: Mr Herpandi Napis
Date Deposited: 01 Jan 2020 08:57
Last Modified: 01 Jan 2020 08:57

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