Keropok Lekor - Boiling and Steaming Methods of Processing
'Keropok lekor' from Chubb Mackerel (Rastrelliger kanagurta) was precooked by boiling and steaming. They were fried, packed, and then analyzed. Two different formulations were used. They were (i) basic formulation without any preservative and (ii) basic formulation with preservatives add...
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1983
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my.upm.eprints.22062016-02-04T04:39:07Z http://psasir.upm.edu.my/id/eprint/2206/ Keropok Lekor - Boiling and Steaming Methods of Processing Bakar, Jamilah 'Keropok lekor' from Chubb Mackerel (Rastrelliger kanagurta) was precooked by boiling and steaming. They were fried, packed, and then analyzed. Two different formulations were used. They were (i) basic formulation without any preservative and (ii) basic formulation with preservatives added. It was found that the samples tested did not have any significant differences in moisture content, total plate count and thiobarbituric acid value (TBA). However, a significant difference (P<.OI) was observed in the pH changes of samples. Samples which were steamed had significantly lower pH (P<.05). The formulation with preservatives gave the most stable product. 1983 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2206/1/Keropok_Lekor_-_Boiling_and_Steaming_Methods_of_Processing.pdf Bakar, Jamilah (1983) Keropok Lekor - Boiling and Steaming Methods of Processing. Pertanika, 6 (3). pp. 56-60. |
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| language |
English |
| description |
'Keropok lekor' from Chubb Mackerel (Rastrelliger kanagurta) was precooked by boiling and
steaming. They were fried, packed, and then analyzed. Two different formulations were used. They were
(i) basic formulation without any preservative and (ii) basic formulation with preservatives added. It was
found that the samples tested did not have any significant differences in moisture content, total plate count
and thiobarbituric acid value (TBA). However, a significant difference (P<.OI) was observed in the pH
changes of samples. Samples which were steamed had significantly lower pH (P<.05). The formulation
with preservatives gave the most stable product. |
| format |
Article |
| author |
Bakar, Jamilah |
| spellingShingle |
Bakar, Jamilah Keropok Lekor - Boiling and Steaming Methods of Processing |
| author_facet |
Bakar, Jamilah |
| author_sort |
Bakar, Jamilah |
| title |
Keropok Lekor - Boiling and Steaming Methods of Processing |
| title_short |
Keropok Lekor - Boiling and Steaming Methods of Processing |
| title_full |
Keropok Lekor - Boiling and Steaming Methods of Processing |
| title_fullStr |
Keropok Lekor - Boiling and Steaming Methods of Processing |
| title_full_unstemmed |
Keropok Lekor - Boiling and Steaming Methods of Processing |
| title_sort |
keropok lekor - boiling and steaming methods of processing |
| publishDate |
1983 |
| url |
http://psasir.upm.edu.my/id/eprint/2206/1/Keropok_Lekor_-_Boiling_and_Steaming_Methods_of_Processing.pdf http://psasir.upm.edu.my/id/eprint/2206/ |
| _version_ |
1643822250004054016 |
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13.211869 |