Microbiological quality of keropok lekor during processing

• Main Authors: Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf; http://psasir.upm.edu.my/id/eprint/15630/; http://www.ifrj.upm.edu.my/16%20%282%29%202009/11-%20IFRJ-2008-154%20Khaizura%20Malaysia%202nd%20proof.pdf

Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processi...