Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)

Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods...

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Main Authors:	Marina Mohd Tamsir, Nurul Shazini Ramli, Mahmud Ab Rashid Nor-Khaizura, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:	http://journalarticle.ukm.my/18883/ http://journalarticle.ukm.my/18883/1/077-085%2B%2B%2BMohammad%2BRashedi%2BIsmail-Fitry%2B%28for%2BOnline%2BColor%29.pdf

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author	Marina Mohd Tamsir, Nurul Shazini Ramli, Mahmud Ab Rashid Nor-Khaizura, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry,
author_facet	Marina Mohd Tamsir, Nurul Shazini Ramli, Mahmud Ab Rashid Nor-Khaizura, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry,
author_sort	Marina Mohd Tamsir,
building	UKM Institutional Repository
collection	Online Access
description	Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, texture and sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holding capacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) the moisture (39.83%) and increased the fat (6.58%) contents, exhibited harder texture (93.13N) and showed a higher yellowness value (8.23) compared to other cooking methods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferred the crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours had significant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisture content and increased the hardness of KL, which increased the panelists’ preferences. However, deep-fried KL had a higher fat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative.
first_indexed	2025-11-15T00:38:08Z
format	Article
id	oai:generic.eprints.org:18883
institution	Universiti Kebangasaan Malaysia
institution_category	Local University
language	English
last_indexed	2025-11-15T00:38:08Z
publishDate	2021
publisher	Penerbit Universiti Kebangsaan Malaysia
recordtype	eprints
repository_type	Digital Repository
spelling	oai:generic.eprints.org:188832022-07-05T07:43:02Z http://journalarticle.ukm.my/18883/ Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage) Marina Mohd Tamsir, Nurul Shazini Ramli, Mahmud Ab Rashid Nor-Khaizura, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry, Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, texture and sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holding capacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) the moisture (39.83%) and increased the fat (6.58%) contents, exhibited harder texture (93.13N) and showed a higher yellowness value (8.23) compared to other cooking methods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferred the crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours had significant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisture content and increased the hardness of KL, which increased the panelists’ preferences. However, deep-fried KL had a higher fat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative. Penerbit Universiti Kebangsaan Malaysia 2021 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/18883/1/077-085%2B%2B%2BMohammad%2BRashedi%2BIsmail-Fitry%2B%28for%2BOnline%2BColor%29.pdf Marina Mohd Tamsir, and Nurul Shazini Ramli, and Mahmud Ab Rashid Nor-Khaizura, and Radhiah Shukri, and Mohammad Rashedi Ismail-Fitry, (2021) Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage). Malaysian Applied Biology, 50 (3). pp. 77-85. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/43
spellingShingle	Marina Mohd Tamsir, Nurul Shazini Ramli, Mahmud Ab Rashid Nor-Khaizura, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry, Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title	Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_full	Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_fullStr	Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_full_unstemmed	Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_short	Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_sort	comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (malaysian fish sausage)
url	http://journalarticle.ukm.my/18883/ http://journalarticle.ukm.my/18883/ http://journalarticle.ukm.my/18883/1/077-085%2B%2B%2BMohammad%2BRashedi%2BIsmail-Fitry%2B%28for%2BOnline%2BColor%29.pdf

Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)

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