Biology
Nutrition & Food
Sciences
Research Article
Iheagwara, J Nutr Food Sci 2013, 3:3 http://dx.doi.org/10.4172/2155-9600.1000199
Open Access
Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish
Marcquin Chibuzo Iheagwara*
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
Abstract
The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28 ± 2°C was determined over 20 days. Chemical, microbiological and sensory analyses were performed to investigate quality changes, and to determine the shelf stability of the products. The proximate, thiobarbituric acid (TBA) value, peroxide value (PV), mould count, and trimethylamine (TMA) were found statistically significant (P ≤ 0.05), in the smoked mackerel fish throughout storage. Protein, fat and ash contents of the ginger extract treated samples had marked % increase compared to the control. The lowest TBA (0.08 mg MDA/kg), peroxide (4.50 mEq/kg) and TMA (3.46 mg N/100 g) values were recorded in 5% ginger extract treated samples, while the highest TBA (1.45 mg MDA/ kg), PV(30.07 mEq/kg) and TMA (15.52 mg N/100 g) occurred in the control. The result also revealed that samples treated with ginger extract had lower mould count than the control. The organoleptic results showed that samples treated with 5% ginger extract had the best acceptance, and were significantly different (P ≤ 0.05), when compared to the control after 10 days of storage.
Keywords: Smoked mackerel fish; Ginger; Stability; Quality; Lipid oxidation; Thiobarbituric acid; Peroxide; Storage Introduction
Fish constitutes a very important component of diet for many people, and often provides much needed nutrients for a healthy living. Fish serves as a principal source of dietary protein, which is very inexpensive in relation to other protein foods [1]. It is the characteristics of fish as a cheap source of animal
Sciences
Research Article
Iheagwara, J Nutr Food Sci 2013, 3:3 http://dx.doi.org/10.4172/2155-9600.1000199
Open Access
Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish
Marcquin Chibuzo Iheagwara*
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
Abstract
The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28 ± 2°C was determined over 20 days. Chemical, microbiological and sensory analyses were performed to investigate quality changes, and to determine the shelf stability of the products. The proximate, thiobarbituric acid (TBA) value, peroxide value (PV), mould count, and trimethylamine (TMA) were found statistically significant (P ≤ 0.05), in the smoked mackerel fish throughout storage. Protein, fat and ash contents of the ginger extract treated samples had marked % increase compared to the control. The lowest TBA (0.08 mg MDA/kg), peroxide (4.50 mEq/kg) and TMA (3.46 mg N/100 g) values were recorded in 5% ginger extract treated samples, while the highest TBA (1.45 mg MDA/ kg), PV(30.07 mEq/kg) and TMA (15.52 mg N/100 g) occurred in the control. The result also revealed that samples treated with ginger extract had lower mould count than the control. The organoleptic results showed that samples treated with 5% ginger extract had the best acceptance, and were significantly different (P ≤ 0.05), when compared to the control after 10 days of storage.
Keywords: Smoked mackerel fish; Ginger; Stability; Quality; Lipid oxidation; Thiobarbituric acid; Peroxide; Storage Introduction
Fish constitutes a very important component of diet for many people, and often provides much needed nutrients for a healthy living. Fish serves as a principal source of dietary protein, which is very inexpensive in relation to other protein foods [1]. It is the characteristics of fish as a cheap source of animal
References: Citation: Iheagwara MC (2013) Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish. J Nutr Food Sci 3: 199. doi:10.4172/2155-9600.1000199 Page 5 of 5