Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)

QR Code

Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)

Proteins recovered from the washwater of fishball processing were used in fish crackers. Up to 10% of washwater proteins was acceptable to taste panelists. Although appearance, color and crispiness were not affected, flavor scores declined significantly when 20% and above washwater proteins were use...

Full description

Bibliographic Details
Main Authors:	Yean, Yu Swee, Chai, Yeoh Kah, Motohiro, Terushige
Format:	Article
Language:	English
Published:	Wiley Blackwell 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/114037/ http://psasir.upm.edu.my/id/eprint/114037/1/114037.pdf

Similar Items

Effect of slice thickness on the acceptability of fish crackers ('keropok')
by: Yu, Swee Yean
Published: (1993)

Effect of rice starch on the linear expansion of fish crackers (keropok)
by: Yu, Swee Yean
Published: (1993)

Intermediate technology for fish cracker ('keropok') production
by: Siaw, C. L., et al.
Published: (1985)

Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
by: Yu, S. Y., et al.
Published: (1990)

Intermediate technology for fish cracker (‘keropok’) production
by: Siaw, C. L., et al.
Published: (1985)

The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok')
by: Kyaw, Z.Y., et al.
Published: (2001)

Effect of steaming time on the linear expansion of fish crackers ('keropok')
by: Kyaw, Z.Y., et al.
Published: (1999)

Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')
by: Cheow, C.S., et al.
Published: (1999)

Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method
by: Yu, S. Y., et al.
Published: (1981)

Production of fish hydrolysate from Oreochromis mossambicus & its application in fish crackers ('keropok')
by: Yu, S. Y., et al.
Published: (1989)

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
by: Kyaw, Z. Y., et al.
Published: (2001)

Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")
by: Kyaw, Zay Ya
Published: (1998)

Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
by: Cheow, Chong Seng
Published: (1998)

Effect of type of starch on the quality of fishballs
by: Yu, S. Y., et al.
Published: (1993)

Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)
by: Mohd Adzahan, Noranizan
Published: (2002)

Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
by: Qurratul Aeina Faizi Faizul,, et al.
Published: (2024)

Process improvement on fish cleaning in fish cracker production
by: Mohd Syazali, Mohd Arif
Published: (2013)

Improvement of drying process in fish cracker production
by: Shazmier Shah, Dilbar Shah
Published: (2013)

Improvement of boiling process in fish cracker production
by: Mohamad Nafis, Jamaluddin
Published: (2013)

Utilization of Decapterus russelli in fish cakes and surimi
by: Yu, Swee Yean
Published: (1993)

Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs
by: Yu, S. Y., et al.
Published: (1995)

Productivity improvement of fish crackers processing using simulation technique
by: Wan Nurul Afiqah, Wan Mohd Shafie
Published: (2013)

Biological removal of colour from textile finishing washwater
by: Rakmi A. Rahman ,, et al.
Published: (1989)

Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers
by: Ahmad, Shamsuddin, et al.
Published: (1985)

Protein-Hydrocolloids Interactions in "Keropok Lekor"
by: Kaw, Zay Ya
Published: (2004)

Rice straw washwater with urea and co-digestion of anaerobic treatment application
by: Rosli, Nurul Shafiqah
Published: (2018)

Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures
by: Chong, Seng Cheow, et al.
Published: (1997)

Physico-Chemical, Thermal and Rheological Properties of Various Fish Protein-Sago Starch Formulas in Keropok Lekor
by: Mohamed Saeed, Mohamed Abd Elgadir
Published: (2010)

Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
by: Mahmud @ Ab. Rashid, Nor Khaizura, et al.
Published: (2009)

The first report of Lasioderma Serricorne infestation on dried fish crackers in Malaysia
by: Azmiera N.,, et al.
Published: (2020)

Simulation and Fabrication of Open-Type Boiler of Fish Cracker Production Line
by: Mohd Zaidi, Sidek, et al.
Published: (2015)

Microbiological quality of keropok lekor during processing
by: Mahmud @ Ab. Rashid, Nor Khaizura, et al.
Published: (2009)

Keropok Lekor - Boiling and Steaming Methods of Processing
by: Bakar, Jamilah
Published: (1983)

Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2022)

Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
by: Anantham, Komathi Chanmal
Published: (2013)

Product development from freshwater fish.
by: Yu, Swee Yean
Published: (1990)

Increasing resistant starch content in fish crackers through various cooking-chilling conditions
by: Mohd Nor, Mohd Zuhair
Published: (2012)

Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2014)

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
by: Nordin, Nur Liyana, et al.
Published: (2019)

Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2024)