Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage

QR Code

Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage

Keropok lekor is an important fish product in Malaysia. The customers’ demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological and chemical quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cool...

Full description

Bibliographic Details
Main Author:	Mahmud @ Ab. Rashid, Nor Khaizura
Format:	Thesis
Language:	English English
Published:	2008
Subjects:	Fishery products - Microbiology - Malaysia.
Online Access:	http://psasir.upm.edu.my/id/eprint/5336/ http://psasir.upm.edu.my/id/eprint/5336/1/FSTM_2008_3.pdf

Similar Items

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

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

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

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)

Keropok Lekor - Boiling and Steaming Methods of Processing
by: Bakar, Jamilah
Published: (1983)

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

Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')
by: Cheow, Chong Seng
Published: (1998)

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

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

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

The relationship between water activity and fish spoilage during cold storage : a review
by: Abbas, Kassim Ali, et al.
Published: (2009)

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

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

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

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

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)

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)

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

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)

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

Microbiological risk assessment of fresh water aquaculture fish: From farm to table
by: Abu Bakar, Ibrahim, et al.
Published: (2014)

Production of fish chips - the new approach
by: Bakar, Jamilah, et al.
Published: (2001)

Storage stability and quality characteristics of fried fish crackers added with rice bran flour and resistant starch
by: Idris, 'Atiqah 'Aqilah
Published: (2018)

Increasing resistant starch content in fish crackers through various cooking-chilling conditions
by: Mohd Nor, Mohd Zuhair
Published: (2012)

Microbiological and Biochemical Changes of Freshwater Prawns (Macrobrachium Rosenbergii) During Storage
by: Abu Bakar, Fatimah
Published: (2001)

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

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

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

Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
by: Samsumaharto, Ratna Agung
Published: (2000)

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)

Microbiological quality of freshwater prawns during storage
by: Abu Bakar, Fatimah, et al.
Published: (2008)

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

Microbial diversity and microbiological quality of edible-birdnest (EBN) during processing and storage
by: Zuber, Shazreena, et al.
Published: (2022)

Design and development of a rice-husk fired fish dryer for rural fish processing industry in Malaysia.
by: Bardaie, Mohd. Zohadie, et al.
Published: (1984)

Preliminary evaluation of microbiological quality in fried rice sold in Kuantan city, Malaysia
by: Abu Bakar, Ibrahim, et al.
Published: (2013)

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)

Microbiological quality evaluation of fried rice sold at food premises in Kuantan city, Pahang
by: Abu Bakar, Ibrahim, et al.
Published: (2018)

Finite difference solution in predicting temperature profile for chilling process of Malaysian mackerel fish slab
by: Ashari, Rozzamri
Published: (2012)