Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli

The comparative antioxidant activity of garlic and coriander on the susceptibility of cooked mackerel patties to lipid oxidation was investigated. Fresh fish purchased from wet hypermarket, were trimmed to remove bones, skin, head, viscera and the fish was minced. The minced fish was treated with 1% ground coriander, 1% extracted garlic or combination of 0.5% extracted garlic and 0.5% ground coriander (w/w). Control minced samples contained neither coriander nor garlic. Patties (50g), prepared from treated and untreated minced fish, were cooked until the temperature reached 160°C, cooled down to room temperature, wrapped in vacuumed sealed plastic and held in refrigerated temperature (4°C) for 12 days. Lipid content, peroxide value (PV), free fatty acids (FFA) and sensory evaluation based on rancid odor were measured at three - days interval. Coriander added at 1% significantly (p<0.05) controlled lipid oxidation and rancid odor changed, followed by combination of garlic and coriander and patties added with garlic. Overall, patties added with coriander had the lowest amount of PV and FFA. The panelists chose patties containing coriander as the least rancid and the most acceptable one. As the storage days increased, the level of total lipids decreased while the PV and FFA increased. Addition of garlic at concentration more than 1% were necessary to reduce oxidation for mackerel patties containing high level of lipids and unsaturated fatty acids.