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Effect of rice starch on the linear expansion of fish crackers (keropok)
No full textFish crackers containing a ratio of tapioca starch rice starch of 80:20 were acceptable in terms of linear expansion. Any further increase in the concentration of rice starch into the formulation resulted in an unacceptable level of expansion. The reduced expansion has been related to the viscoelastic nature and cross-linking ability of rice proteins
Product development from freshwater fish.
No full textThe paper describes research carried out using freshwater
fish in food products. Acceptable fish jelly products were developed from O. mossambicus and A. nobilis in combination with sea-water species. Proteins from O. mossambicus were hydrolysed
using the enzyme alcalase in an effort to improve flavour and
used in the formulation for fish crackers ('keropok'). In terms
of appearance, crispiness and colour, crackers with- hydrolysate
received the highest scores, compared to samples with O. mossambicus and Sciaena spp. There were no significant differences in
overall acceptability in all three samples. Surimi noodles were
prepared from a formulation using A. nobilis. Among these various
formulations tried the formulation containing 25 parts tapioca
flour and 2 parts sodium tripolyphosphate was most acceptable to
taste panelists
Effect of slice thickness on the acceptability of fish crackers ('keropok')
No full textFish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickness of the keropok slice; however, sensory evaluation showed that slices of 3 and 3·5mm were most acceptable. Panellists commented that thickness was important for correct mouthfeel
Utilization of Decapterus russelli in fish cakes and surimi
No full textDecapterus russelli was substituted for Nemipterus tolu in the manufacture of fish cake. There were no significant differences in colour and odour for up to 80% substitution with D. russelli but flavour, texture and overall acceptability were adversely affected. Formulations using 60% D. russelli were acceptable to sensory panellists. D. russelli surimi was stored at - 200e for 5 months without detrimental changes in colour, TBA value, hardness and elasticity and salt-soluble proteins
The quality of surimi made from Threadfin bream stored on ice for different periods
No full textSurimi gels prepared from Threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still acceptable after 2 days on ice, but then declined rapidly to unacceptable by 4 days on ice. N. tolu should not be kept on ice for more than 2 days for production of surimi of acceptable quality
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Research, development and distribution of high-protein low-cost food supplement in Malaysia
No full textEnzymic hydrolysis of proteins from aristichthys nobilis by protease P 'Amano' 3
No full textProteins from Aristichthys nobilis were hydrolysed using Protease P 'Amano' 3. A degree of hydrolysis (d.h.) of 15% was obtained with an enzyme:substrate concentration of 2%, after 3 h of hydrolysis. Nitrogen recovery was 60%. The hydrolysate had a moisture content of 3·0%, protein 87·0%, fat 0·85% and ash 8·65%. The amounts of all the amino acids analysed increased after hydrolysis. Bitterness was detected after 3 h of hydrolysis
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