Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage


Citation

Sriket P., . and Sriket C., . and Nalinanon S., . Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage. pp. 1474-1482. ISSN 22317546

Abstract

Effect of Ya-nang leaves (Tiliacora triandra) powder (YLP) (0.5-2.0) on qualities and lipid oxidation of tilapia emulsion sausages during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with YLP (p0.05) at day 0 of storage. YLP treated samples (1.0-2.0) revealed lower L value but higher b and ”E values compared to the control samples (p0.05). With the addition of YLP peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively compared to control sample (p0.05) especially when the YLP at high contents were used. Addition of YLP were also effective in retarding the formation of fishy odor in the samples compared to control sample (p0.05). Samples treated with YLP had higher hardness and springiness compared with control sample during storage (p0.05). YLP had no detrimental effect on the sensory attributes of sausages. This study pointed out that YLP can be utilized in sausages to enhance quality.


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Abstract

Effect of Ya-nang leaves (Tiliacora triandra) powder (YLP) (0.5-2.0) on qualities and lipid oxidation of tilapia emulsion sausages during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with YLP (p0.05) at day 0 of storage. YLP treated samples (1.0-2.0) revealed lower L value but higher b and ”E values compared to the control samples (p0.05). With the addition of YLP peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively compared to control sample (p0.05) especially when the YLP at high contents were used. Addition of YLP were also effective in retarding the formation of fishy odor in the samples compared to control sample (p0.05). Samples treated with YLP had higher hardness and springiness compared with control sample during storage (p0.05). YLP had no detrimental effect on the sensory attributes of sausages. This study pointed out that YLP can be utilized in sausages to enhance quality.

Additional Metadata

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Item Type: Article
AGROVOC Term: Oxidative stability
AGROVOC Term: Tilapia
AGROVOC Term: Emulsions
AGROVOC Term: Colorimetry
AGROVOC Term: Peroxides
AGROVOC Term: Chloroform
AGROVOC Term: Thiocyanates
AGROVOC Term: Dietary fibres
AGROVOC Term: Nutrition
AGROVOC Term: Nutritional value
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22042

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