Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
Sardine fish patty is a processed seafood product that easily spoiled because of oxidation. Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that could preserve the fish patty. This study aimed to incorporate these ingredients into sardine fish patties and investigat...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2023
|
| Online Access: | http://journalarticle.ukm.my/22408/ http://journalarticle.ukm.my/22408/1/MAD%2010.pdf |
| _version_ | 1848815592036892672 |
|---|---|
| author | Chong, Chi-Cheng Muhamad Faris Ab Aziz, Mohammad Rashedi Ismail-Fitry, |
| author_facet | Chong, Chi-Cheng Muhamad Faris Ab Aziz, Mohammad Rashedi Ismail-Fitry, |
| author_sort | Chong, Chi-Cheng |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Sardine fish patty is a processed seafood product that easily spoiled because of oxidation. Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that could preserve the fish patty. This study aimed to incorporate these ingredients into sardine fish patties and investigate their effects on the physicochemical properties, sensory evaluation, and lipid oxidation of the patties. The fresh sardine patties were treated with 0.5% of oregano (PWO), cloves (PWC), cinnamon (PWCI), turmeric (PWT) or green tea (PWGT) before being cooked, cooled and chill-stored for 12 days. No significant effects of the treatments were observed on moisture content, cooking yield, and shrinkage of the patties. The incorporation of turmeric significantly (P<0.05) affected all colour parameters on the patties (PWT). Although PWGT showed slightly increased values in some texture profiling parameters, the PWGT also showed positive acceptability regarding sensory evaluation for most of the eating quality parameters. A significant (P<0.05) reduction in TBARS values in the patties incorporated with green tea (PWGT), while increased scavenging activity values of the PWGT and cloves (PWC) were observed. Thus, the study implied that green tea demonstrated a good effect on sardine fish patty, as compared to spices, which could be a potential natural preservative to preserve the fish product during storage. |
| first_indexed | 2025-11-15T00:52:25Z |
| format | Article |
| id | oai:generic.eprints.org:22408 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:52:25Z |
| publishDate | 2023 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:224082023-10-26T08:22:47Z http://journalarticle.ukm.my/22408/ Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives Chong, Chi-Cheng Muhamad Faris Ab Aziz, Mohammad Rashedi Ismail-Fitry, Sardine fish patty is a processed seafood product that easily spoiled because of oxidation. Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that could preserve the fish patty. This study aimed to incorporate these ingredients into sardine fish patties and investigate their effects on the physicochemical properties, sensory evaluation, and lipid oxidation of the patties. The fresh sardine patties were treated with 0.5% of oregano (PWO), cloves (PWC), cinnamon (PWCI), turmeric (PWT) or green tea (PWGT) before being cooked, cooled and chill-stored for 12 days. No significant effects of the treatments were observed on moisture content, cooking yield, and shrinkage of the patties. The incorporation of turmeric significantly (P<0.05) affected all colour parameters on the patties (PWT). Although PWGT showed slightly increased values in some texture profiling parameters, the PWGT also showed positive acceptability regarding sensory evaluation for most of the eating quality parameters. A significant (P<0.05) reduction in TBARS values in the patties incorporated with green tea (PWGT), while increased scavenging activity values of the PWGT and cloves (PWC) were observed. Thus, the study implied that green tea demonstrated a good effect on sardine fish patty, as compared to spices, which could be a potential natural preservative to preserve the fish product during storage. Penerbit Universiti Kebangsaan Malaysia 2023 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/22408/1/MAD%2010.pdf Chong, Chi-Cheng and Muhamad Faris Ab Aziz, and Mohammad Rashedi Ismail-Fitry, (2023) Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives. Malaysian Applied Biology, 52 (2). pp. 85-96. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/index |
| spellingShingle | Chong, Chi-Cheng Muhamad Faris Ab Aziz, Mohammad Rashedi Ismail-Fitry, Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives |
| title | Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives |
| title_full | Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives |
| title_fullStr | Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives |
| title_full_unstemmed | Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives |
| title_short | Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives |
| title_sort | physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives |
| url | http://journalarticle.ukm.my/22408/ http://journalarticle.ukm.my/22408/ http://journalarticle.ukm.my/22408/1/MAD%2010.pdf |