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

• Main Authors: Marina Mohd Tamsir, Nurul Shazini Ramli, Mahmud Ab Rashid Nor-Khaizura, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2021
• Online Access: http://journalarticle.ukm.my/18883/1/077-085%2B%2B%2BMohammad%2BRashedi%2BIsmail-Fitry%2B%28for%2BOnline%2BColor%29.pdf; http://journalarticle.ukm.my/18883/; https://jms.mabjournal.com/index.php/mab/issue/view/43
• Institution: Universiti Kebangsaan Malaysia

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...