Preparation and properties of fish cracker from different freshwater fish species

• Published in: International food research journal Vol. 24; no. 5; pp. 1858 - 1862
• Main Authors: Zzaman, W, Yusoffand, M M, Yang, T A
• Format: Journal Article
• Language: English
• Published: Selangor Universiti Putra Malaysia, Faculty of Food Science & Technology 01.10.2017
• Subjects: Carbohydrates; Carp; Fish; Fishing; Food; Freshwater fish; Hypophthalmichthys nobilis; Labeo rohita; Moisture content; Nutrition; Pangasius; Proteins; Terengganu Malaysia; Malaysia
• ISSN: 1985-4668; 2231-7546

Fish crackers made from freshwater fishes is a new dimension in fish cracker industry. In this study, three species were chosen based on their general preference and acceptability by Malaysian. Together with other ingredients, these crackers were prepared using standard formulation and tested in laboratory for their proximate analysis and physical characteristic analysis includes linear expansion, oil absorption, color measurement and texture. Sensory analysis for overall acceptability was carried out among trained panelist in the school. The results for proximate composition and physical analysis showed that there were significant differences (p<0.05) between different species of fish crackers. There were also significant differences (p<0.05) between fish crackers of fried and un-fried crackers in terms of its proximate contents and physical appearance. It can be said that the high value of linear expansion increases the absorption of oil by crackers but decreasing their hardness properties. From the sensory evaluation results, the overall acceptability was the Bighead carp fish crackers.