Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]

Ismail, Normah and W, Diana and I, Norisuliana and A, Nur Azura (2005) Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]. Science Letters, 2 (1). pp. 71-77. ISSN 1675-7785

Abstract

This study was carried out to determine the potential effects of ginger and coriander on reducing lipid oxidation of cooked patties of Mackerel (Scomber scombrus) during
refrigerated storage. Four treatments were used consisting offish + coriander (1 %), fish + ginger (1 %), fish + ginger (0.5%) + coriander (0.5%) and fish only as a control. Lipid oxidation was evaluated based on the total lipid content, peroxide value and free fatty acid value. Samples were also sensory evaluated for rancid odor. From this study, antioxidant activity increased in the order of coriander < ginger + coriander < ginger, lipid oxidation
increased in the order of coriander > ginger + coriander > ginger. From the observation for 12 days of refrigerated storage (4 °C), it was found that rancidity increased with storage period. The degree of rancid odor increased in the order of coriander > ginger + coriander > ginger.

Metadata

Item Type: Article
Creators:
Creators
Email / ID Num.
Ismail, Normah
norismel@salam.uitm.edu.my
W, Diana
UNSPECIFIED
I, Norisuliana
UNSPECIFIED
A, Nur Azura
UNSPECIFIED
Subjects: Q Science > QK Botany
S Agriculture > SB Plant culture > Vegetables
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Journal or Publication Title: Science Letters
UiTM Journal Collections: UiTM Journal > Science Letters (ScL)
ISSN: 1675-7785
Volume: 2
Number: 1
Page Range: pp. 71-77
Keywords: Mackerel, oxidation, coriander, ginger
Date: 2005
URI: https://ir.uitm.edu.my/id/eprint/11799
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11799

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