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%...

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Main Author:	Ghazalli, Ezrin Niza
Format:	Thesis
Language:	English
Published:	2003
Subjects:	Physical and theoretical chemistry Biotechnology
Online Access:	https://ir.uitm.edu.my/id/eprint/53009/1/53009.pdf
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id	my-uitm-ir.53009
record_format	uketd_dc
spelling	my-uitm-ir.530092021-12-23T04:48:54Z Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli 2003 Ghazalli, Ezrin Niza Physical and theoretical chemistry Biotechnology 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. 2003 Thesis https://ir.uitm.edu.my/id/eprint/53009/ https://ir.uitm.edu.my/id/eprint/53009/1/53009.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Physical and theoretical chemistry Biotechnology
spellingShingle	Physical and theoretical chemistry Biotechnology Ghazalli, Ezrin Niza Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli
description	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.
format	Thesis
qualification_level	Bachelor degree
author	Ghazalli, Ezrin Niza
author_facet	Ghazalli, Ezrin Niza
author_sort	Ghazalli, Ezrin Niza
title	Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli
title_short	Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli
title_full	Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli
title_fullStr	Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli
title_full_unstemmed	Antioxidative activity of garlic and coriander in cooked Patties of mackerel (Scomber scombrus) during refrigerated storage / Ezrin Niza Ghazalli
title_sort	antioxidative activity of garlic and coriander in cooked patties of mackerel (scomber scombrus) during refrigerated storage / ezrin niza ghazalli
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2003
url	https://ir.uitm.edu.my/id/eprint/53009/1/53009.pdf
_version_	1783734856110309376

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

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