Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)
The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH, thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH of samples significa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88591/ http://psasir.upm.edu.my/id/eprint/88591/1/DONE%20-%2003%20-%20IFRJ20070.R1.pdf |
| _version_ | 1848860651729977344 |
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| author | Bakar, Jamilah Abdul Kadir, N. S. Ahmad Mazlan, A. S. Mohammad Rashedi, Ismail Fitry |
| author_facet | Bakar, Jamilah Abdul Kadir, N. S. Ahmad Mazlan, A. S. Mohammad Rashedi, Ismail Fitry |
| author_sort | Bakar, Jamilah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH, thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH of samples significantly dropped (p < 0.05) during storage, and the highest decrease was in control sample. The moisture content in control sample had an increasing trend while that of samples with 5 and 7% PSE coatings significantly decreased, and only a slight change for samples with 0% PSE coating. All samples had significant increase in their TBA values during storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and coated sausage in 0, 5, and 7% PSE exceeded the recommended microbial standard after 2, 6, 8, and 4 d of storage, respectively. Overall, coating with 5% of PSE was the most effective in retarding the quality deterioration of the fish sausages. |
| first_indexed | 2025-11-15T12:48:38Z |
| format | Article |
| id | upm-88591 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:48:38Z |
| publishDate | 2020 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-885912021-11-29T09:10:21Z http://psasir.upm.edu.my/id/eprint/88591/ Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) Bakar, Jamilah Abdul Kadir, N. S. Ahmad Mazlan, A. S. Mohammad Rashedi, Ismail Fitry The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH, thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH of samples significantly dropped (p < 0.05) during storage, and the highest decrease was in control sample. The moisture content in control sample had an increasing trend while that of samples with 5 and 7% PSE coatings significantly decreased, and only a slight change for samples with 0% PSE coating. All samples had significant increase in their TBA values during storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and coated sausage in 0, 5, and 7% PSE exceeded the recommended microbial standard after 2, 6, 8, and 4 d of storage, respectively. Overall, coating with 5% of PSE was the most effective in retarding the quality deterioration of the fish sausages. Universiti Putra Malaysia Press 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88591/1/DONE%20-%2003%20-%20IFRJ20070.R1.pdf Bakar, Jamilah and Abdul Kadir, N. S. and Ahmad Mazlan, A. S. and Mohammad Rashedi, Ismail Fitry (2020) Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor). International Food Research Journal, 27 (4). 618 - 624. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-27-2020.html |
| spellingShingle | Bakar, Jamilah Abdul Kadir, N. S. Ahmad Mazlan, A. S. Mohammad Rashedi, Ismail Fitry Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) |
| title | Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) |
| title_full | Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) |
| title_fullStr | Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) |
| title_full_unstemmed | Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) |
| title_short | Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor) |
| title_sort | effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of malaysian fish sausage (keropok lekor) |
| url | http://psasir.upm.edu.my/id/eprint/88591/ http://psasir.upm.edu.my/id/eprint/88591/ http://psasir.upm.edu.my/id/eprint/88591/1/DONE%20-%2003%20-%20IFRJ20070.R1.pdf |