Keropok Lekor - Boiling and Steaming Methods of Processing

QR Code

Keropok Lekor - Boiling and Steaming Methods of Processing

'Keropok lekor' from Chubb Mackerel (Rastrelliger kanagurta) was precooked by boiling and steaming. They were fried, packed, and then analyzed. Two different formulations were used. They were (i) basic formulation without any preservative and (ii) basic formulation with preservatives add...

Full description

Bibliographic Details
Main Author:	Bakar, Jamilah
Format:	Article
Language:	English
Published:	1983
Online Access:	http://psasir.upm.edu.my/id/eprint/2206/ http://psasir.upm.edu.my/id/eprint/2206/1/Keropok_Lekor_-_Boiling_and_Steaming_Methods_of_Processing.pdf

Similar Items

Microbiological quality of keropok lekor during processing
by: Mahmud @ Ab. Rashid, Nor Khaizura, et al.
Published: (2009)

Mutagenic potential of fried and boiled “Keropok lekor”: a study using the Ames test
by: Abdullah, Rozaini, et al.
Published: (2024)

Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
by: Marina Mohd Tamsir,, et al.
Published: (2021)

Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
by: MOHD TAMSIR, MARINA, et al.
Published: (2021)

Cryomechanical Freezing Of Keropok Lekor
by: Mohd. Amin, Nor Amaiza
Published: (2003)

Predicting freezing time for keropok lekor.
by: Ibrahim, Mohd Nordin, et al.
Published: (2007)

Protein-Hydrocolloids Interactions in "Keropok Lekor"
by: Kaw, Zay Ya
Published: (2004)

The enhancement of stability and quality characteristics of 'keropok lekor' by the incorporate of hyrocolloids
by: Bakar, Jamilah, et al.
Published: (2004)

Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage
by: Mahmud @ Ab. Rashid, Nor Khaizura
Published: (2008)

Lekor Den Enterprise: Keropok Lekor / Norfazarifah Ahmad Fazli... [et al.]
by: Ahmad Fazli, Norfazarifah, et al.
Published: (2013)

Perusahaan keropok lekor makanan tradisi Melayu Terengganu
by: Muhamad Rafiq Abu Bakar,, et al.
Published: (2018)

Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
by: Mahmud @ Ab. Rashid, Nor Khaizura, et al.
Published: (2009)

Keropok Lekor Panas Meletop Enterprise / Muhammad Kamarul Hisyam Jusoh
by: Muhammad Kamarul Hisyam, Jusoh
Published: (2020)

The effect of mixing time and mixing sequence during processing on the physicochemical and sensory properties of keropok lekor
by: Murad, Najwa Shamila, et al.
Published: (2017)

The effects of Malay herbs on the storage stability of chilled ‘keropok lekor’ / Azni A. Aziz
by: A. Aziz, Azni
Published: (2008)

Tinjauan penggunaan ramuan dan pembungkusan dalam pembuatan keropok lekor di Selangor
by: Nik Nur Atiqah Nasuha Ahmad Sabri,, et al.
Published: (2024)

Effect of selected sago starch modifications on its properties and quality of instant ‘keropok lekor’
by: Yusnita H.,, et al.
Published: (2017)

Sustaining traditional food: consumers' perceptions on physical characteristics of keropok lekor or fish snack
by: Omar, M., et al.
Published: (2011)

Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
by: Abdul Manap, Malissasahila
Published: (2011)

Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)
by: Bakar, Jamilah, et al.
Published: (2020)

Physico-Chemical, Thermal and Rheological Properties of Various Fish Protein-Sago Starch Formulas in Keropok Lekor
by: Mohamed Saeed, Mohamed Abd Elgadir
Published: (2010)

Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
by: Qurratul Aeina Faizi Faizul,, et al.
Published: (2024)

Biogenic amines and urocanic acid in keropok lekor, and their effects on cytotoxicity and proinflammatory mediator secretion of macrophage cell culture
by: Hussain, Husniza
Published: (2017)

Effect of steaming time on the linear expansion of fish crackers ('keropok')
by: Kyaw, Z.Y., et al.
Published: (1999)

Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")
by: Kyaw, Zay Ya
Published: (1998)

Microbiological evaluation on raw materials and food contact surfaces of ‘keropok lekor’ premises in Kuala Nerus, Terengganu and their prevalence of antibiotic resistant bacteria
by: Mohd Nizam Lani,, et al.
Published: (2017)

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
by: Nordin, Nur Liyana, et al.
Published: (2019)

Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2022)

Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2024)

Production and fractionation of protein hydrolysate produced from fish sausage (Keropok Lekor) by-products by Lactobacillus casei fermentation: optimisation and impact of peptide molecular weight on antioxidant and functional properties
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2025)

Improvement of boiling process in fish cracker production
by: Mohamad Nafis, Jamaluddin
Published: (2013)

Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
by: Yean, Yu Swee, et al.
Published: (1994)

Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method
by: Yu, S. Y., et al.
Published: (1981)

Graduan pilih jadi pengusaha keropok
by: Sinar Harian
Published: (2020)

Canto of Boiling Blood
by: Kinsella, John
Published: (2008)

Haiyfa Lekor Enterprise / Yusri Azizan ... [et al.]
by: Azizan, Yusri, et al.
Published: (2006)

Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
by: Yu, S. Y., et al.
Published: (1990)

Intermediate technology for fish cracker ('keropok') production
by: Siaw, C. L., et al.
Published: (1985)

Intermediate technology for fish cracker (‘keropok’) production
by: Siaw, C. L., et al.
Published: (1985)

Nucleate boiling on prepared surface
by: Sellamuthu, Santhana Kumari
Published: (2012)