Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]
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%) +...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Applied Sciences
2005
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/11799/1/AJ_NORMAH%20I.%20SL%2005.pdf |
| _version_ | 1825733971366903808 |
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| author | Ismail, Normah W, Diana I, Norisuliana A, Nur Azura |
| author_facet | Ismail, Normah W, Diana I, Norisuliana A, Nur Azura |
| author_sort | Ismail, Normah |
| collection | UITM |
| description | 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. |
| first_indexed | 2024-03-06T01:24:52Z |
| format | Article |
| id | oai:ir.uitm.edu.my:11799 |
| institution | Universiti Teknologi MARA |
| language | English |
| last_indexed | 2024-03-06T01:24:52Z |
| publishDate | 2005 |
| publisher | Faculty of Applied Sciences |
| record_format | dspace |
| spelling | oai:ir.uitm.edu.my:117992016-09-07T02:13:58Z https://ir.uitm.edu.my/id/eprint/11799/ Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.] scilett Ismail, Normah W, Diana I, Norisuliana A, Nur Azura QK Botany Vegetables Nutrition. Foods and food supply 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. Faculty of Applied Sciences 2005 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/11799/1/AJ_NORMAH%20I.%20SL%2005.pdf Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.]. (2005) Science Letters <https://ir.uitm.edu.my/view/publication/Science_Letters/>, 2 (1). pp. 71-77. ISSN 1675-7785 |
| spellingShingle | QK Botany Vegetables Nutrition. Foods and food supply Ismail, Normah W, Diana I, Norisuliana A, Nur Azura Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.] |
| title | Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.] |
| title_full | Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.] |
| title_fullStr | Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.] |
| title_full_unstemmed | Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.] |
| title_short | Antioxidative activity of ginger and coriander in cooked patties of mackerel (Scomber Scombrus) during storage / Normah I ... [et al.] |
| title_sort | antioxidative activity of ginger and coriander in cooked patties of mackerel scomber scombrus during storage normah i et al |
| topic | QK Botany Vegetables Nutrition. Foods and food supply |
| url | https://ir.uitm.edu.my/id/eprint/11799/1/AJ_NORMAH%20I.%20SL%2005.pdf |
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