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The effect of tamarind (Tamarindus indica) and lime (Citrus medica) juice washing on the sensory attributes and the rancidity development in breaded tilapia - A preliminary study


Citation

Bakar, Jamilah and Hamzah, Siti Aini (1997) The effect of tamarind (Tamarindus indica) and lime (Citrus medica) juice washing on the sensory attributes and the rancidity development in breaded tilapia - A preliminary study. Pertanika Journal of Tropical Agricultural Science, 20 (2/3). pp. 107-111. ISSN 0126-6128

Abstract / Synopsis

The feasibility of removing the muddy flavour and odour of black tilapia (Oreochromis mossambicus) with natural acid extracts from tamarind and lime by washing treatment (1.5% w/v tamarind juice, 1.5% v/v lime juice and a mixture of lime juice 0.75% and tamarind juice 0.75% was investigated. The effect of the washing treatment on rancidity development in breaded tilapia kept at -20°C was also monitored. Acid washing improved the acceptability for flavour and odour as detected by sensory panellists. Samples treated with tamarind juice were different from other samples and were scored significantly higher for flavour, odour and colour than other treatments. All treated samples had a significantly tougher texture than the control. However, the rancidity development as indicated l7y the percentage of thiobarbituric acid reactive substances (TBARS) values in stored samples was not retarded.


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Additional Metadata

Item Type: Article
Publisher: Universiti Putra Malaysia Press
Keywords: Muddy flavour or odour; Breaded tilapia fillet; Storage
Depositing User: Nasirah Abu Samah
Date Deposited: 01 Dec 2009 08:19
Last Modified: 07 Sep 2015 11:14
URI: http://psasir.upm.edu.my/id/eprint/3651
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