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 and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, texture and sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holding capacity (41.04%). Meanwhile, deep frying significantly reduced (p0.05) was found in other properties; however, panellists significantly (p