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

• 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
• Institution: Universiti Putra Malaysia

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...