Histamine and Histamine-Forming Bacteria in &lt;i&gt;Keropok lekor &lt;/i&gt;(Malaysian Fish Sausage) during Processing

M.A.R., Nor-Khaizura; Zaiton, H.; Bakar, Jamilah; Rusul, R. A. Gulam; Ismail‐Fitry, Mohammad Rashedi

doi:10.3136/fstr.15.395

Cited by 2 publications

(3 citation statements)

References 38 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A study, which focused on the TVB-N values of fish crackers, presented lower values than the values obtained in the present study (18.16 ± 1.57 ̶ 17.25 ± 1.57 mg/100g) [28]. A similar study conducted by Norkhaizura et al [30] obtained lower values for TVB-N when compared to the present study. It is possible to state that such difference stemmed from the differences of cracker mixtures.…”

Section: 12tvb-n Changescontrasting

confidence: 80%

SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio

Kuzgun

2020

European Journal of Technic

View full text Add to dashboard Cite

In this study, changes in chemical, microbiological and sensory quality of fish crackers made from rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) during storage at 4±2°C was investigated. The fish cracker composed of fish meat, sugar, salt, egg, sunflower oil, vinegar, butter, flour, wheat starch and stirred until a homogenous mixture of crackers dough was achieved. The mixture was crushed in an extractor and baked in the oven. Chemical quality parameters (pH, Total Volatile Basic Nitrogen and Thiobarbituric Acid), microbiological parameters (Aerobe bacteria) and sensory quality (Flavor, Odor, and Texture) were determined during the storage period. The highest chemical changes and microbiological changes was determined in the crackers prepared by adding carp meat. The lowest sensory parameters was obtained for crackers groups by carp meat. The study results showed that crackers enriched with fish meat, mainly rainbow trout had an appropriate sensory, microbiological and chemical profile for consumption.

show abstract

Section: 12tvb-n Changescontrasting

confidence: 80%

SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio

Kuzgun

2020

European Journal of Technic

View full text Add to dashboard Cite

show abstract

“…It is made by mixing fish flesh, starch, flour, and seasonings such as salt, sugar and monosodium glutamate (MSG). The homogenous dough is rolled into a cylindrical shape, similar to a sausage, and is typically boiled to gelatinize the starch before being served or further deep-fried to obtain a more preferable texture and taste (Nor-Khaizura et al, 2009;Murad et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Deep frying is a commonly used cooking method for fish sausage either after the rolling or boiling process (Nor-Khaizura et al, 2009). The fish sausage becomes crispy and crunchy outside but the inside texture is soft.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Boiling, Steaming, Air Frying, Deep-Frying, Microwaving and Oven-Cooking on Quality Characteristics of Keropok Lekor (Malaysian Fish Sausage)

TAMSIR

Ramli

M.A.R.

et al. 2021

MABJ

Self Cite

View full text Add to dashboard Cite

Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, texture and sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holding capacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) the moisture (39.83%) and increased the fat (6.58%) contents, exhibited harder texture (93.13N) and showed a higher yellowness value (8.23) compared to other cooking methods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferred the crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours had significant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisture content and increased the hardness of KL, which increased the panelists’ preferences. However, deep-fried KL had a higher fat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative.

show abstract

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

Cited by 2 publications

References 38 publications

SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio

SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio

Comparison of Boiling, Steaming, Air Frying, Deep-Frying, Microwaving and Oven-Cooking on Quality Characteristics of Keropok Lekor (Malaysian Fish Sausage)

Contact Info

Product

Resources

About