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...
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| Format: | Article |
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Persatuan Biologi Gunaan Malaysia
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109494/ |
| _version_ | 1848865385730801664 |
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| author | Chong, Chi-Cheng Ab Aziz, Muhamad Faris Ismail-Fitry, Mohammad Rashedi |
| author_facet | Chong, Chi-Cheng Ab Aziz, Muhamad Faris Ismail-Fitry, Mohammad Rashedi |
| author_sort | Chong, Chi-Cheng |
| building | UPM 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 | 2025-11-15T14:03:52Z |
| format | Article |
| id | upm-109494 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:03:52Z |
| publishDate | 2023 |
| publisher | Persatuan Biologi Gunaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1094942024-11-06T01:58:43Z http://psasir.upm.edu.my/id/eprint/109494/ Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives Chong, Chi-Cheng Ab Aziz, Muhamad Faris Ismail-Fitry, Mohammad Rashedi 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. Persatuan Biologi Gunaan Malaysia 2023-06-30 Article PeerReviewed Chong, Chi-Cheng and Ab Aziz, Muhamad Faris and Ismail-Fitry, Mohammad Rashedi (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; eISSN: 2462-151X https://jms.mabjournal.com/index.php/mab/article/view/2565 10.55230/mabjournal.v52i2.2565 |
| spellingShingle | Chong, Chi-Cheng Ab Aziz, Muhamad Faris Ismail-Fitry, Mohammad Rashedi 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://psasir.upm.edu.my/id/eprint/109494/ http://psasir.upm.edu.my/id/eprint/109494/ http://psasir.upm.edu.my/id/eprint/109494/ |