Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
Proteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray-dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was te...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Institute of Food Science and Technology
1990
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39528/ http://psasir.upm.edu.my/id/eprint/39528/1/Acceptability%20of%20crackers%20%28%27keropok%27%29%20with%20fish%20protein%20hydrolysate.pdf |
| _version_ | 1848849167335555072 |
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| author | Yu, S. Y. Tan, L. K. |
| author_facet | Yu, S. Y. Tan, L. K. |
| author_sort | Yu, S. Y. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Proteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray-dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was terminated by heating to 90°C for 20min. After neutralization, the soluble fraction obtained after centrifugation was spray dried in a mini spray-drier, at an air inlet temperature of 170°C and a feed rate of 41−1. The spray-dried hydrolysate was incorporated into crackers which are fried before eating. Ten per cent hydrolysate was found to give maximum linear expansion. Sensory evaluation with 20 experienced assessors showed that in terms of appearance, crispiness and colour, crackers with hydrolysate had the highest scores, compared to crackers made with O. mossambicus and Sciaena sp. (Jewfish). There were no significant differences in overall acceptability in all three samples. Crackers with hydrolysate also had the highest nitrogen content. |
| first_indexed | 2025-11-15T09:46:05Z |
| format | Article |
| id | upm-39528 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:46:05Z |
| publishDate | 1990 |
| publisher | Institute of Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-395282015-08-10T04:06:44Z http://psasir.upm.edu.my/id/eprint/39528/ Acceptability of crackers (‘Keropok’) with fish protein hydrolysate Yu, S. Y. Tan, L. K. Proteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray-dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was terminated by heating to 90°C for 20min. After neutralization, the soluble fraction obtained after centrifugation was spray dried in a mini spray-drier, at an air inlet temperature of 170°C and a feed rate of 41−1. The spray-dried hydrolysate was incorporated into crackers which are fried before eating. Ten per cent hydrolysate was found to give maximum linear expansion. Sensory evaluation with 20 experienced assessors showed that in terms of appearance, crispiness and colour, crackers with hydrolysate had the highest scores, compared to crackers made with O. mossambicus and Sciaena sp. (Jewfish). There were no significant differences in overall acceptability in all three samples. Crackers with hydrolysate also had the highest nitrogen content. Institute of Food Science and Technology 1990-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39528/1/Acceptability%20of%20crackers%20%28%27keropok%27%29%20with%20fish%20protein%20hydrolysate.pdf Yu, S. Y. and Tan, L. K. (1990) Acceptability of crackers (‘Keropok’) with fish protein hydrolysate. International Journal of Food Science & Technology, 25 (2). pp. 204-208. ISSN 0950-5423; ESSN: 1365-2621 |
| spellingShingle | Yu, S. Y. Tan, L. K. Acceptability of crackers (‘Keropok’) with fish protein hydrolysate |
| title | Acceptability of crackers (‘Keropok’) with fish protein hydrolysate |
| title_full | Acceptability of crackers (‘Keropok’) with fish protein hydrolysate |
| title_fullStr | Acceptability of crackers (‘Keropok’) with fish protein hydrolysate |
| title_full_unstemmed | Acceptability of crackers (‘Keropok’) with fish protein hydrolysate |
| title_short | Acceptability of crackers (‘Keropok’) with fish protein hydrolysate |
| title_sort | acceptability of crackers (‘keropok’) with fish protein hydrolysate |
| url | http://psasir.upm.edu.my/id/eprint/39528/ http://psasir.upm.edu.my/id/eprint/39528/1/Acceptability%20of%20crackers%20%28%27keropok%27%29%20with%20fish%20protein%20hydrolysate.pdf |