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

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%) +...

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Bibliographic Details
Main Authors: Ismail, Normah, W, Diana, I, Norisuliana, A, Nur Azura
Format: Article
Language:English
Published: Faculty of Applied Sciences 2005
Subjects:
QK Botany
Vegetables
Nutrition. Foods and food supply
Online Access:http://ir.uitm.edu.my/id/eprint/11799/
http://ir.uitm.edu.my/id/eprint/11799/1/AJ_NORMAH%20I.%20SL%2005.pdf
id uitm-11799
recordtype eprints
spelling uitm-117992016-09-07T02:13:58Z http://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.] 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 http://ir.uitm.edu.my/id/eprint/11799/1/AJ_NORMAH%20I.%20SL%2005.pdf 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
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic QK Botany
Vegetables
Nutrition. Foods and food supply
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.]
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.
format Article
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
title 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_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_sort antioxidative activity of ginger and coriander in cooked patties of mackerel (scomber scombrus) during storage / normah i ... [et al.]
publisher Faculty of Applied Sciences
publishDate 2005
url http://ir.uitm.edu.my/id/eprint/11799/
http://ir.uitm.edu.my/id/eprint/11799/1/AJ_NORMAH%20I.%20SL%2005.pdf
first_indexed 2023-09-18T22:48:33Z
last_indexed 2023-09-18T22:48:33Z
_version_ 1777417389146636288

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