Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures
Differential Scanning calorimetry (DSC) was used to study the effect of fish protein, salt, sugar, and monosodium glutamate (MSG) on gelatinization of tapioca and sago starches in fish cracker mixtures. One endothermic transition was observed for fish-starch mixtures (10-90% wet fish) if the moistur...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Food and Nutrition Press Inc.
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116769/ http://psasir.upm.edu.my/id/eprint/116769/1/116769.pdf |
| _version_ | 1848867087718547456 |
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| author | Chong, Seng Cheow Swee, Yean Yu |
| author_facet | Chong, Seng Cheow Swee, Yean Yu |
| author_sort | Chong, Seng Cheow |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Differential Scanning calorimetry (DSC) was used to study the effect of fish protein, salt, sugar, and monosodium glutamate (MSG) on gelatinization of tapioca and sago starches in fish cracker mixtures. One endothermic transition was observed for fish-starch mixtures (10-90% wet fish) if the moisture content was more than 61%. The effect of the salt on the starch gelatinization is greater than sugar and MSG. Sugar and MSG addition to the mixture had little effect on gelatinization of starch in the system. Two percent salt increased the gelatinization temperature by 4-5 C. The onset (T0) and peak (Tp) temperatures increased with increases in fish content in fish-starch mixtures but the conclusion temperatures (Tc) remained relatively constant. Increases in fish content also narrowed the gelatinization temperature ranges. |
| first_indexed | 2025-11-15T14:30:55Z |
| format | Article |
| id | upm-116769 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:30:55Z |
| publishDate | 1997 |
| publisher | Food and Nutrition Press Inc. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1167692025-07-07T04:06:28Z http://psasir.upm.edu.my/id/eprint/116769/ Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures Chong, Seng Cheow Swee, Yean Yu Differential Scanning calorimetry (DSC) was used to study the effect of fish protein, salt, sugar, and monosodium glutamate (MSG) on gelatinization of tapioca and sago starches in fish cracker mixtures. One endothermic transition was observed for fish-starch mixtures (10-90% wet fish) if the moisture content was more than 61%. The effect of the salt on the starch gelatinization is greater than sugar and MSG. Sugar and MSG addition to the mixture had little effect on gelatinization of starch in the system. Two percent salt increased the gelatinization temperature by 4-5 C. The onset (T0) and peak (Tp) temperatures increased with increases in fish content in fish-starch mixtures but the conclusion temperatures (Tc) remained relatively constant. Increases in fish content also narrowed the gelatinization temperature ranges. Food and Nutrition Press Inc. 1997 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/116769/1/116769.pdf Chong, Seng Cheow and Swee, Yean Yu (1997) Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures. Journal of Food Processing and Preservation, 21 (2). pp. 161-177. ISSN 0145-8892 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1997.tb00774.x 10.1111/j.1745-4549.1997.tb00774.x |
| spellingShingle | Chong, Seng Cheow Swee, Yean Yu Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures |
| title | Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures |
| title_full | Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures |
| title_fullStr | Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures |
| title_full_unstemmed | Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures |
| title_short | Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures |
| title_sort | effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures |
| url | http://psasir.upm.edu.my/id/eprint/116769/ http://psasir.upm.edu.my/id/eprint/116769/ http://psasir.upm.edu.my/id/eprint/116769/ http://psasir.upm.edu.my/id/eprint/116769/1/116769.pdf |