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 of these cooking methods could produce greasy fatty products thus negatively affect health in a long term. Other be better alternatives to the common methods. Therefore, this study aimed investigate effect six namely boiling, steaming, air frying, deep-frying, microwaving oven-cooking on KL quality. cooked samples were analysed moisture, fat, linear expansion, yield, water holding capacity, colour, texture sensory properties. Boiling showed highest expansion (3.02%), yield (104.10%) capacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) moisture (39.83%) increased fat (6.58%) contents, exhibited harder (93.13N) higher yellowness value (8.23) compared other No significant difference (p>0.05) was found properties; however, panellists preferred crispiness overall acceptability followed by oven-cooked KL. Indeed, textures colours had relationships with In conclusion, deep-frying content hardness KL, which panelists’ preferences. However, due oil; therefore, can healthier alternative.