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

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

Saved in:

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/ https://www.jms.mabjournal.com/index.php/mab/article/view/2000/586
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my.upm.eprints.96463
record_format	eprints
spelling	my.upm.eprints.964632023-01-11T09:05:25Z http://psasir.upm.edu.my/id/eprint/96463/ Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage) MOHD TAMSIR, MARINA Ramli, Nurul Shazini Mahmud Ab-Rashid, Nor Khaizura Shukri, Radhiah Ismail Fitry, Mohammad Rashedi 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 the common methods. Therefore, this study aimed to investigate the effect of sixcooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. Thecooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, textureand sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holdingcapacity (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 cookingmethods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferredthe crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours hadsignificant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisturecontent and increased the hardness of KL, which increased the panelists’ preferences. However, deep-fried KL had a higherfat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative. Malaysian Society of Applied Biology 2021 Article PeerReviewed MOHD TAMSIR, MARINA and Ramli, Nurul Shazini and Mahmud Ab-Rashid, Nor Khaizura and Shukri, Radhiah and Ismail Fitry, Mohammad Rashedi (2021) Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage). Malaysian Applied Biology, 50 (3). 77 - 85. ISSN 0126-8643 https://www.jms.mabjournal.com/index.php/mab/article/view/2000/586
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/
description	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 the common methods. Therefore, this study aimed to investigate the effect of sixcooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. Thecooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, textureand sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holdingcapacity (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 cookingmethods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferredthe crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours hadsignificant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisturecontent and increased the hardness of KL, which increased the panelists’ preferences. However, deep-fried KL had a higherfat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative.
format	Article
author	MOHD TAMSIR, MARINA Ramli, Nurul Shazini Mahmud Ab-Rashid, Nor Khaizura Shukri, Radhiah Ismail Fitry, Mohammad Rashedi
spellingShingle	MOHD TAMSIR, MARINA Ramli, Nurul Shazini Mahmud Ab-Rashid, Nor Khaizura Shukri, Radhiah Ismail Fitry, Mohammad Rashedi Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
author_facet	MOHD TAMSIR, MARINA Ramli, Nurul Shazini Mahmud Ab-Rashid, Nor Khaizura Shukri, Radhiah Ismail Fitry, Mohammad Rashedi
author_sort	MOHD TAMSIR, MARINA
title	Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_short	Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_full	Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_fullStr	Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_full_unstemmed	Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
title_sort	comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (malaysian fish sausage)
publisher	Malaysian Society of Applied Biology
publishDate	2021
url	http://psasir.upm.edu.my/id/eprint/96463/ https://www.jms.mabjournal.com/index.php/mab/article/view/2000/586
_version_	1755873905336123392
score	13.211869

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

Similar Items