Microbiological quality of keropok lekor during processing
Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15630/ http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf |
| _version_ | 1848842731262050304 |
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| author | Mahmud @ Ab. Rashid, Nor Khaizura Hassan, Zaiton Bakar, Jamilah Rahmat Ali, Gulam Rusul |
| author_facet | Mahmud @ Ab. Rashid, Nor Khaizura Hassan, Zaiton Bakar, Jamilah Rahmat Ali, Gulam Rusul |
| author_sort | Mahmud @ Ab. Rashid, Nor Khaizura |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processing keropok lekor, the boiling of keropok lekor at 100°C for 10 min reduced the Total Plate Counts (4.38±0.47
log10 cfu/g), psychrotrophic counts (2.00 ± 0.00 log10 cfu/g), mesophilic sporeformer counts (1.26 ± 0.34 log10
cfu/g) and total coliform counts (1.71±0.51 log Most Probable Number/g) significantly (p>0.05). However,
the microbial counts were found to increase significantly (p<0.05) after the cooling process, except for the yeast and mold counts and Staphylococcus aureus counts. The presumptive predominant microorganisms, isolated before the boiling stage, were members of the Enterobacteriaceae family and those belonging to Pseudomonas, Vibrio, Staphylococcus, Bacillus and Micrococcus. After the boiling stage, the presumptive predominant microorganisms were members of Enterobacteriace family and those belonging to Micrococcus, Bacillus, Staphylococcus and Aerococcus. |
| first_indexed | 2025-11-15T08:03:47Z |
| format | Article |
| id | upm-15630 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:03:47Z |
| publishDate | 2009 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-156302015-09-25T01:26:52Z http://psasir.upm.edu.my/id/eprint/15630/ Microbiological quality of keropok lekor during processing Mahmud @ Ab. Rashid, Nor Khaizura Hassan, Zaiton Bakar, Jamilah Rahmat Ali, Gulam Rusul Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processing keropok lekor, the boiling of keropok lekor at 100°C for 10 min reduced the Total Plate Counts (4.38±0.47 log10 cfu/g), psychrotrophic counts (2.00 ± 0.00 log10 cfu/g), mesophilic sporeformer counts (1.26 ± 0.34 log10 cfu/g) and total coliform counts (1.71±0.51 log Most Probable Number/g) significantly (p>0.05). However, the microbial counts were found to increase significantly (p<0.05) after the cooling process, except for the yeast and mold counts and Staphylococcus aureus counts. The presumptive predominant microorganisms, isolated before the boiling stage, were members of the Enterobacteriaceae family and those belonging to Pseudomonas, Vibrio, Staphylococcus, Bacillus and Micrococcus. After the boiling stage, the presumptive predominant microorganisms were members of Enterobacteriace family and those belonging to Micrococcus, Bacillus, Staphylococcus and Aerococcus. Faculty of Food Science and Technology, Universiti Putra Malaysia 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf Mahmud @ Ab. Rashid, Nor Khaizura and Hassan, Zaiton and Bakar, Jamilah and Rahmat Ali, Gulam Rusul (2009) Microbiological quality of keropok lekor during processing. International Food Research Journal, 16 (2). pp. 215-223. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/16%20%282%29%202009/11-%20IFRJ-2008-154%20Khaizura%20Malaysia%202nd%20proof.pdf |
| spellingShingle | Mahmud @ Ab. Rashid, Nor Khaizura Hassan, Zaiton Bakar, Jamilah Rahmat Ali, Gulam Rusul Microbiological quality of keropok lekor during processing |
| title | Microbiological quality of keropok lekor during processing |
| title_full | Microbiological quality of keropok lekor during processing |
| title_fullStr | Microbiological quality of keropok lekor during processing |
| title_full_unstemmed | Microbiological quality of keropok lekor during processing |
| title_short | Microbiological quality of keropok lekor during processing |
| title_sort | microbiological quality of keropok lekor during processing |
| url | http://psasir.upm.edu.my/id/eprint/15630/ http://psasir.upm.edu.my/id/eprint/15630/ http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf |