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Microbiological quality of keropok lekor during processing

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

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Main Authors: Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2009
Online Access:http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf
http://psasir.upm.edu.my/id/eprint/15630/
http://www.ifrj.upm.edu.my/16%20%282%29%202009/11-%20IFRJ-2008-154%20Khaizura%20Malaysia%202nd%20proof.pdf
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spelling my.upm.eprints.156302015-09-25T01:26:52Z http://psasir.upm.edu.my/id/eprint/15630/ Microbiological quality of keropok lekor during processing Mahmud @ Ab. Rashid, Nor Khaizura Hassan, Zaiton Bakar, Jamilah Rahmat Ali, Gulam Rusul Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processing keropok lekor, the boiling of keropok lekor at 100°C for 10 min reduced the Total Plate Counts (4.38±0.47 log10 cfu/g), psychrotrophic counts (2.00 ± 0.00 log10 cfu/g), mesophilic sporeformer counts (1.26 ± 0.34 log10 cfu/g) and total coliform counts (1.71±0.51 log Most Probable Number/g) significantly (p>0.05). However, the microbial counts were found to increase significantly (p<0.05) after the cooling process, except for the yeast and mold counts and Staphylococcus aureus counts. The presumptive predominant microorganisms, isolated before the boiling stage, were members of the Enterobacteriaceae family and those belonging to Pseudomonas, Vibrio, Staphylococcus, Bacillus and Micrococcus. After the boiling stage, the presumptive predominant microorganisms were members of Enterobacteriace family and those belonging to Micrococcus, Bacillus, Staphylococcus and Aerococcus. Faculty of Food Science and Technology, Universiti Putra Malaysia 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf Mahmud @ Ab. Rashid, Nor Khaizura and Hassan, Zaiton and Bakar, Jamilah and Rahmat Ali, Gulam Rusul (2009) Microbiological quality of keropok lekor during processing. International Food Research Journal, 16 (2). pp. 215-223. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/16%20%282%29%202009/11-%20IFRJ-2008-154%20Khaizura%20Malaysia%202nd%20proof.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processing keropok lekor, the boiling of keropok lekor at 100°C for 10 min reduced the Total Plate Counts (4.38±0.47 log10 cfu/g), psychrotrophic counts (2.00 ± 0.00 log10 cfu/g), mesophilic sporeformer counts (1.26 ± 0.34 log10 cfu/g) and total coliform counts (1.71±0.51 log Most Probable Number/g) significantly (p>0.05). However, the microbial counts were found to increase significantly (p<0.05) after the cooling process, except for the yeast and mold counts and Staphylococcus aureus counts. The presumptive predominant microorganisms, isolated before the boiling stage, were members of the Enterobacteriaceae family and those belonging to Pseudomonas, Vibrio, Staphylococcus, Bacillus and Micrococcus. After the boiling stage, the presumptive predominant microorganisms were members of Enterobacteriace family and those belonging to Micrococcus, Bacillus, Staphylococcus and Aerococcus.
format Article
author Mahmud @ Ab. Rashid, Nor Khaizura
Hassan, Zaiton
Bakar, Jamilah
Rahmat Ali, Gulam Rusul
spellingShingle Mahmud @ Ab. Rashid, Nor Khaizura
Hassan, Zaiton
Bakar, Jamilah
Rahmat Ali, Gulam Rusul
Microbiological quality of keropok lekor during processing
author_facet Mahmud @ Ab. Rashid, Nor Khaizura
Hassan, Zaiton
Bakar, Jamilah
Rahmat Ali, Gulam Rusul
author_sort Mahmud @ Ab. Rashid, Nor Khaizura
title Microbiological quality of keropok lekor during processing
title_short Microbiological quality of keropok lekor during processing
title_full Microbiological quality of keropok lekor during processing
title_fullStr Microbiological quality of keropok lekor during processing
title_full_unstemmed Microbiological quality of keropok lekor during processing
title_sort microbiological quality of keropok lekor during processing
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf
http://psasir.upm.edu.my/id/eprint/15630/
http://www.ifrj.upm.edu.my/16%20%282%29%202009/11-%20IFRJ-2008-154%20Khaizura%20Malaysia%202nd%20proof.pdf
_version_ 1643825983641354240
score 13.211869

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