Effect of ginger oil on the sensory and chemical changes of fish finger (sarda sarda, heckel 1843) during refrigerated storage

Abstract

This study was examined the effect of ginger oil (0.5% and 1%) on chemical and sensorial quality and production of fingers from Sarda sarda. The amounts of moisture, crude ash, salt, pH, TVB-N and TBA in fillet were 77.16%,1.02% 0.59%, 6.43, 8 mg/100 g, 0.72 mgMDA/kg, respectively, while fish finger paste was found to be 56.6%, 2.97%, 2.95%, 6.10, 7.76 mg/100 g, 0.69 mgMDA/kg, respectively. There was no significant difference between groups in terms of moisture, crude ash, and salt amount (p > 0.05). However, significant differences were found between groups in terms of pH, TVB-N and TBA values (p < 0.05) during storage. It was observed that the addition of ginger oil at 1% to fish fingers increased the shelf life of the products while the addition of ginger oil made a positive effect on sensory quality. In conclusion, the addition of 1% ginger oil to fish fingers allowed for an acceptable shelf life for up to 17 days at 4°C. © All Rights Reserved.