Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)

QR Code

Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)

The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH, thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH of samples significa...

Full description

Bibliographic Details
Main Authors:	Bakar, Jamilah, Abdul Kadir, N. S., Ahmad Mazlan, A. S., Mohammad Rashedi, Ismail Fitry
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88591/ http://psasir.upm.edu.my/id/eprint/88591/1/DONE%20-%2003%20-%20IFRJ20070.R1.pdf

Similar Items

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

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)

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)

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

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

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)

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

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)

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

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

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)

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)

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

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)

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

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

Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends
by: Al-Hassan, Ahmed Ali S.
Published: (2011)

Development of rice starch-fish gelatin edible films
by: Ahangari, Rozhin
Published: (2015)

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)

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

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
by: Muzamil, Muhamad Zarulakmam, et al.
Published: (2021)

Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
by: Mohamed, Suhaila, et al.
Published: (1996)

Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)
by: Mohd Adzahan, Noranizan
Published: (2002)

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)

Study of sago starch (Metroxylon sagu) gelatinization by differential scanning calorimetry
by: Che Man, Yaakob B., et al.
Published: (2001)

Characterization of broiler chicken head gelatin for microcapsules using crosslinked gelatin-sago starch complex coacervates
by: Ee, Shu Chee
Published: (2022)

Subacute effects of edible film from modified sago starch in rats.
by: Hosni, Hanisa, et al.
Published: (2011)

Studies On Starch-Solutes Interaction And Annealing On The Gelatinization Of Sago (Metroxylon Sagu) Starch By Differential Scanning Calorimetry
by: Abd.Ghani, Maaruf
Published: (1998)

Direct fermentation of gelatinized sago starch to acetone-butanol-ethanol by clostridium acetobutylicum
by: Ariff, Arbakariya, et al.

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 rice starch on the linear expansion of fish crackers (keropok)
by: Yu, Swee Yean
Published: (1993)

Physical and antioxidant properties of starch/gelatin films incorporated with Garcinia atroviridis leaves
by: I. S., Nur Amila Najwa, et al.
Published: (2020)