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

QR Code

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 ofthese cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cookingmethods could be better alternatives to...

Full description

Bibliographic Details
Main Authors:	MOHD TAMSIR, MARINA, Ramli, Nurul Shazini, Mahmud Ab-Rashid, Nor Khaizura, Shukri, Radhiah, Ismail Fitry, Mohammad Rashedi
Format:	Article
Published:	Malaysian Society of Applied Biology 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96463/

Similar Items

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)

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

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

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)

Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage
by: Tang, John Yew Huat, et al.
Published: (2014)

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)

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

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

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

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)

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

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)

Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
by: Mohamed, Suhaila, et al.
Published: (1989)

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)

Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
by: Abdulhameed, Asmaa A., et al.
Published: (2016)

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

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

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)

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

Effect of microwave frying on the physicochemical properties of palm olein and French fries
by: How, Yu Hsuan, et al.
Published: (2024)

Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries
by: Lam, Xue Yuan
Published: (2020)

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.
by: Mohammad Rashedi, Ismail Fitry, et al.
Published: (2008)

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
by: Lua, Hwee Ying, et al.
Published: (2020)

Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
by: Zakaria, Adilah
Published: (2016)

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat
by: Ashari, Rozzamri, et al.
Published: (2020)

Frying performance of palm-based solid frying shortening
by: Omar, Muhammad Nor, et al.
Published: (2010)

Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
by: Vasanti Nair, Chanderan K., et al.
Published: (1996)

Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)
by: Abdul Hamid, Azizah, et al.
Published: (2009)

Determination Of Peroxide Value In Deep-Frying Cooking Oil Collected At Night Market In Kepala Batas
by: Shahidan, Fatin Syamimi
Published: (2015)

Performance of Lipase-Transesterified Frying Shortening for Frying of Banana Chips
by: Chu, Boon Seang
Published: (2000)

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)

Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets
by: Moradi, Yazdan
Published: (2008)

Correlation of acrylamide with precursors and colour in frozen par-fried french fries
by: Baroogh, Babak Hatami
Published: (2012)