Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish

Abstract

The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28±2°C was determined over 20 days. Chemical, microbiological and sensory analyses were performed to investigate quality changes, and to determine the shelf stability of the products. The proximate, thiobarbituric acid (TBA) value, peroxide value (PV), mould count, and trimethylamine (TMA) were found statistically significant (P≤0.05), in the smoked mackerel fish throughout storage. Protein, fat and ash contents of the ginger extract treated samples had marked % increase compared to the control. The lowest TBA (0.08 mg MDA/kg), peroxide (4.50 mEq/kg) and TMA (3.46 mg N/100 g) values were recorded in 5% ginger extract treated samples, while the highest TBA (1.45 mg MDA/kg), PV(30.07 mEq/kg) and TMA (15.52 mg N/100 g) occurred in the control. The result also revealed that samples treated with ginger extract had lower mould count than the control. The organoleptic results showed that samples treated with 5% ginger extract had the best acceptance, and were significantly different (P≤0.05), when compared to the control after 10 days of storage.