Effect of spices on sensory characteristics of catfish emulsion products
2015
Nantachal, K. | Jenwipack, N.
Objectives of this research were to screening 7 spices including of black pepper, white pepper, coriander seeds, garlic, cumin, cinnamon and nutmeg powder that influence on spices odor and fishy odor of catfish emulsion products as 12 runs Plackett-Burman design by using trained panels. A result indicated that there was significant effect of black pepper and white pepper on fishy odor. In addition, significant effect of coriander seeds on rancid odor was found. Therefore, these 3 spices were used to determine their effect on sensory characteristics and consumers’ liking in the next part. Response surface methodology was used to study the effects of selected spices (black pepper, white pepper and coriander seeds) on sensory characteristics and consumers’ liking of the catfish emulsion product. The results revealed that black pepper and coriander seeds had the affected on spices odor. Black pepper, white pepper, and coriander seeds had the affected on rancid odor, consumers’ spices odor liking and overall liking of catfish emulsion products. The highest spice odor and the lowest rancid odor of sample obtained with the highest level of these spices used. The highest consumers’ spices odor liking and overall liking values of catfish emulsion products were found at the highest amount of black pepper, white pepper, and coriander seeds for 0.2, 0.2 and 3%, respectively.
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Эту запись предоставил Universiti Putra Malaysia
