Sensory Quality and Stability of Smoked Mackerel Fish (Scromber scombrus) Stored for 20 Days as Affected by Ginger Paste Application

Abstract

Background and Objective: This study determined the effect of ginger paste at different concentration of 1-4% on the stability and sensory quality of hot smoked mackerel (Scromber scombrus) fish stored at 28 ± 20C for 20 days.
 Materials and Methods: Frozen fish samples were thawed, cut, eviscerated, cleaned and dipped in 75% brine, for 3 minutes. Cleaned and ground ginger roots pastes were applied to the fish at 0%, 1, 2, 3, 4% per weight of fish sample. The fish samples were then smoked at 80-850C for 5 hours, cooled and stored at room temperature (28±20C) for 20 days. Physical, chemical, microbiological and sensory evaluations of fish samples were determined using standard methods and data generated were statistically analyzed. Untreated sample served as control.
 Results: The results showed that samples treated with 4% ginger paste had the lowest TBA (0.301 mg MDA/kg), peroxide (10.4 mEq/kg) and mold count (3.0×102cfu/g) while the highest TBA (0.548 mg MDA/kg), PV(23.67 mEq/kg) and mold count (8.5×102cfu/g) values were obtained in the control.
 Conclusion: Results of this research indicate that samples treated with ginger were microbiologically more stable than the control samples as these had longer shelf-life and no visible mold growth, during the storage period. Lipid oxidation was drastically reduced in ginger treated samples. Gingerol was the active ingredient responsible for low mold count and low PV and TBA values. Sensory evaluation study revealed a general preference for ginger-treated products with samples treated with 4% ginger paste having the best acceptance.