Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)

J. Bakar, . and N. S. Abdul Kadir, . and A. S. Ahmad Mazlan, . and M. R. Ismail-Fitry, . Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor). pp. 618-624. ISSN 2231-7546

The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with papaya seed extract (PSE) during chill storage (7C) was determined. During storage pH thiobarbituric acid value (TBA) colour moisture and the total plate count were evaluated. pH of samples significantly dropped (p 0.05) during storage and the highest decrease was in control sample. The moisture content in control sample had an increasing trend while that of samples with 5 and 7 PSE coatings significantly decreased and only a slight change for samples with 0 PSE coating. All samples had significant increase in their TBA values during storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and coated sausage in 0 5 and 7 PSE exceeded the recommended microbial standard after 2 6 8 and 4 d of storage respectively. Overall coating with 5 of PSE was the most effective in retarding the quality deterioration of the fish sausages.

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Abstract

The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with papaya seed extract (PSE) during chill storage (7C) was determined. During storage pH thiobarbituric acid value (TBA) colour moisture and the total plate count were evaluated. pH of samples significantly dropped (p 0.05) during storage and the highest decrease was in control sample. The moisture content in control sample had an increasing trend while that of samples with 5 and 7 PSE coatings significantly decreased and only a slight change for samples with 0 PSE coating. All samples had significant increase in their TBA values during storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and coated sausage in 0 5 and 7 PSE exceeded the recommended microbial standard after 2 6 8 and 4 d of storage respectively. Overall coating with 5 of PSE was the most effective in retarding the quality deterioration of the fish sausages.

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Item Type:	Article
AGROVOC Term:	Fish products
AGROVOC Term:	Fish
AGROVOC Term:	Sausages
AGROVOC Term:	Sago
AGROVOC Term:	Starch
AGROVOC Term:	Carica papaya
AGROVOC Term:	Storage
AGROVOC Term:	Coating
AGROVOC Term:	Gelatin
AGROVOC Term:	Seed extracts
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9232

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