Sensory Evaluation of Smoked Sardine Coated With Local Spices
Sardines refer to a group of fish from the Clupeidae family, including the genera Sardinella, Amblygaster, Decapterus, or Cetengraulis. The sensory evaluation of smoked sardines coated with local spices in this study involved the use of liquid smoke immersion. The study aimed to formulate the best-s...
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| Format: | Article |
| Language: | English English |
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Universiti Malaysia Sabah
2024
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| Online Access: | https://eprints.ums.edu.my/id/eprint/39196/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39196/2/FULL%20TEXT.pdf |
| _version_ | 1825715663928295424 |
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| author | Nurufairah Uslee Mohd Azrie Awang |
| author_facet | Nurufairah Uslee Mohd Azrie Awang |
| author_sort | Nurufairah Uslee |
| collection | UMS |
| description | Sardines refer to a group of fish from the Clupeidae family, including the genera Sardinella, Amblygaster, Decapterus, or Cetengraulis. The sensory evaluation of smoked sardines coated with local spices in this study involved the use of liquid smoke immersion. The study aimed to formulate the best-smoked fish coated with local spices, resulting in seven formulations: the control, F1, F2, F3, F4, F5, and F6. These formulations were immersed in liquid smoke and coated with varying percentages of three main spices: ginger, garlic, and dried chili. Based on sensory analysis with 50 panelists, it was concluded that F5, with 6% liquid smoke, emerged as the optimal formulation. |
| first_indexed | 2024-09-24T00:50:25Z |
| format | Article |
| id | ums.eprints-39196 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:50:25Z |
| publishDate | 2024 |
| publisher | Universiti Malaysia Sabah |
| record_format | dspace |
| spelling | ums.eprints-391962024-07-16T07:51:04Z https://eprints.ums.edu.my/id/eprint/39196/ Sensory Evaluation of Smoked Sardine Coated With Local Spices Nurufairah Uslee Mohd Azrie Awang QL1-355 General Including geographical distribution QL614-639.8 Fishes Sardines refer to a group of fish from the Clupeidae family, including the genera Sardinella, Amblygaster, Decapterus, or Cetengraulis. The sensory evaluation of smoked sardines coated with local spices in this study involved the use of liquid smoke immersion. The study aimed to formulate the best-smoked fish coated with local spices, resulting in seven formulations: the control, F1, F2, F3, F4, F5, and F6. These formulations were immersed in liquid smoke and coated with varying percentages of three main spices: ginger, garlic, and dried chili. Based on sensory analysis with 50 panelists, it was concluded that F5, with 6% liquid smoke, emerged as the optimal formulation. Universiti Malaysia Sabah 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39196/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39196/2/FULL%20TEXT.pdf Nurufairah Uslee and Mohd Azrie Awang (2024) Sensory Evaluation of Smoked Sardine Coated With Local Spices. International journal of food, 1 (1). pp. 1-7. https://doi.org/10.51200/ijf.v1i1.4903 |
| spellingShingle | QL1-355 General Including geographical distribution QL614-639.8 Fishes Nurufairah Uslee Mohd Azrie Awang Sensory Evaluation of Smoked Sardine Coated With Local Spices |
| title | Sensory Evaluation of Smoked Sardine Coated With Local Spices |
| title_full | Sensory Evaluation of Smoked Sardine Coated With Local Spices |
| title_fullStr | Sensory Evaluation of Smoked Sardine Coated With Local Spices |
| title_full_unstemmed | Sensory Evaluation of Smoked Sardine Coated With Local Spices |
| title_short | Sensory Evaluation of Smoked Sardine Coated With Local Spices |
| title_sort | sensory evaluation of smoked sardine coated with local spices |
| topic | QL1-355 General Including geographical distribution QL614-639.8 Fishes |
| url | https://eprints.ums.edu.my/id/eprint/39196/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39196/2/FULL%20TEXT.pdf |
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