Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish

Marcquin Chibuzo Iheagwara

doi:10.4172/2155-9600.1000199

Abstract

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.

Highlights

Fish constitutes a very important component of diet for many people, and often provides much needed nutrients for a healthy living
The highest value of crude protein (32.03 ± 0.25%), fat content (33.10 ± 0.52%) and ash content (4.74 ± 0.20%) were recorded in smoked mackerel fish treated with 5% ginger extract
The high ash content obtained could be tied to the mineral content of the ginger extract applied, and this is in agreement with the findings of Turan and Sonmez [21], while that of protein and fat could be due to smoking and subsequent dehydration of the fish samples during storage [22]

Summary

Introduction

Fish constitutes a very important component of diet for many people, and often provides much needed nutrients for a healthy living. Fish protein takes precedence over other protein of animal origin, and compares favorably with that of milk, egg and meat in its amino acid composition It is this quality that makes fish protein to be practically indispensable to developing countries, such as Nigeria, for diet supplementation, where the staple diet or food consist primarily of starchy foods [2]. Fish is an extremely perishable food commodity, and is subject to post harvest losses ranging from bacterial and autolytic spoilage to other factors These causes cause fish to lose its organoleptic qualities, and generally unacceptable for human consumption. Ginger contains spectra of biologically active compounds, such as curcumin, 6-gingerol, 6-shagaols, zingiberene, bisabolene and several other types of lipids that confer on it, the properties of being pungent and a stimulant These compounds are responsible for the unique aroma and flavour of ginger, and account for about 1-3% of the weight of fresh ginger [13]. This present study is designed to investigate the effect of ginger extract in improving the stability and organoleptic quality of smoked mackerel fish

Methods

Results

Conclusion