Physiochemical and Sensory Acceptance of Catfish-Based Keropok Lekor Added with Oyster Mushroom

Keropok lekor is a popular Malaysian snack traditionally made using marine fish such as 'Selayang' (Decapterus punctatus) or 'Tamban' (Clupea fimbriata). Due to high demand and limited supply, the exploitation of African catfish (Clarias batrachus) has been explored. However, the mild flavour and earthy taste of catfish does not meet consumer preferences for keropok lekor. To improve product’s acceptability, oyster mushroom (Pleurotus spp.) was incorporated into catfish-based keropok lekor formulations. This study investigated the effect of substituting different parts of oyster mushrooms on the physicochemical properties and sensory acceptance of the product. Three formulations of catfish-based keropok lekor were prepared: sample A (oyster mushroom stalk), sample B (oyster mushroom cap), and sample C (whole oyster mushroom). In terms of nutritional composition, sample B had the highest fat (0.68 %) and protein (7.22 %) contents, while sample A had the highest fiber (13.7 %) and carbohydrate (43.10 %) content. Texture profile analysis showed that sample A had the highest scores for hardness. On the other hand, sample C was found to have the highest value of springiness. The lightness (L*) value decreased in sample C with the addition of
whole oyster mushrooms. A 9-point hedonic scale test evaluating consumer preferences indicated that samples A and C were favoured in terms of appearance, taste, and overall acceptance.