Keropok Lekor - Boiling and Steaming Methods of Processing

Bakar, Jamilah (1983) Keropok Lekor - Boiling and Steaming Methods of Processing. Pertanika, 6 (3). pp. 56-60.

[img] PDF


'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.

Item Type:Article
Faculty or Institute:Faculty of Food Science and Technology
ID Code:2206
Deposited By: Nur Izzati Mohd Zaki
Deposited On:11 Nov 2009 06:47
Last Modified:27 May 2013 06:59

Repository Staff Only: Edit item detail

Document Download Statistics

This item has been downloaded for since 11 Nov 2009 06:47.

View statistics for "Keropok Lekor - Boiling and Steaming Methods of Processing"

Universiti Putra Malaysia Institutional Repository

Universiti Putra Malaysia Institutional Repository is an on-line digital archive that serves as a central collection and storage of scientific information and research at the Universiti Putra Malaysia.

Currently, the collections deposited in the IR consists of Master and PhD theses, Master and PhD Project Report, Journal Articles, Journal Bulletins, Conference Papers, UPM News, Newspaper Cuttings, Patents and Inaugural Lectures.

As the policy of the university does not permit users to view thesis in full text, access is only given to the first 24 pages only.