Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) FishMarcquin Chibuzo Iheagwara*
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
- *Corresponding Author:
- Marcquin Chibuzo Iheagwara
Department of Food Science and Technology
Federal University of Technology, Owerri
PMB 1526 Owerri, Imo State, Nigeria
E-mail: [email protected]
Received Date: March 10, 2013; Accepted Date: March 18, 2013; Published Date: March 20, 2013
Citation: Iheagwara MC (2013) Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish. J Nutr Food Sci 3:199. doi: 10.4172/2155-9600.1000199
Copyright: © 2013 Iheagwara MC, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28 ± 2°C was determined over 20 days. Chemical, microbiological and sensory analyses were performed to investigate quality changes, and to determine the shelf stability of the products. The proximate, thiobarbituric acid (TBA) value, peroxide value (PV), mould count, and trimethylamine (TMA) were found statistically significant (P ≤ 0.05), in the smoked mackerel fish throughout storage. Protein, fat and ash contents of the ginger extract treated samples had marked % increase compared to the control. The lowest TBA (0.08 mg MDA/kg), peroxide (4.50 mEq/kg) and TMA (3.46 mg N/100 g) values were recorded in 5% ginger extract treated samples, while the highest TBA (1.45 mg MDA/ kg), PV(30.07 mEq/kg) and TMA (15.52 mg N/100 g) occurred in the control. The result also revealed that samples treated with ginger extract had lower mould count than the control. The organoleptic results showed that samples treated with 5% ginger extract had the best acceptance, and were significantly different (P ≤ 0.05), when compared to the control after 10 days of storage.