Effectiveness of spices on the quality and storage stability of freeze-dried fish balls

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dc.contributor.authorNinan, G.
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorRegina, M.
dc.contributor.authorJoseph, A.C.
dc.date.accessioned2013-12-20T10:52:55Z
dc.date.available2013-12-20T10:52:55Z
dc.date.issued2011
dc.description.abstractFive different freeze-dried fish ball samples were prepared from the cooked mince of snapper (Pristipomoides multidens) incorporated with spicesviz., curry leaf (Murraya koenigii S.), mint (Mentha spicata L.), turmeric (Curcuma longa) and a mixture of ginger (Zingiber officianale), garlic (Allium sativum L.) and pepper (Piper nigrum) with known antioxidant properties. The samples were packed and kept in ambient conditions to assess the antioxidant property of the spices and the storage stability. The evaluation of oxidation indices viz., thiobarbituric acid and free fatty acid values revealed that there was marked protective effect in samples incorporated with spices during storage. Incorporation of spices retarded the rate of oxidation of PUFAs in the samples. A combination of the spices was found to have an added advantage in terms of their synergistic effect against oxidation and in enhancing the taste. There was a gradual decrease in the antioxidant activity as storage time progressed. The control samples had a shorter shelf life when compared to spices incorporated samples.en_US
dc.identifier.citationFishery Technology 2011: 48(2), 133-140en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1047
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectFish ballsen_US
dc.subjectfreeze dryingen_US
dc.subjectspicesen_US
dc.subjectshelf lifeen_US
dc.titleEffectiveness of spices on the quality and storage stability of freeze-dried fish ballsen_US
dc.typeArticleen_US
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