The effect of tamarind (Tamarindus indica) and lime (Citrus medico) juice washing on the sensory attributes and the rancidity development in breaded tilapia - a preliminary study
1997
Siti Aini Hamzah | Jamilah Bakar
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 washingtreatment on rancidity development in breaded tilapia kept at -20°Cwas also monitored. Acid washing improved the acceptability forflavour 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 by the percentage of thiobarbituric acid reactive substances (TBARS) values in stored samples was not retarded.
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