Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives
Keywords:
Antioxidant activity, fish meat emulsion, fish product, lipid oxidation, seafood processingAbstract
Sardine fish patty is a processed seafood product that easily spoiled because of oxidation. Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that could preserve the fish patty. This study aimed to incorporate these ingredients into sardine fish patties and investigate their effects on the physicochemical properties, sensory evaluation, and lipid oxidation of the patties. The fresh sardine patties were treated with 0.5% of oregano (PWO), cloves (PWC), cinnamon (PWCI), turmeric (PWT) or green tea (PWGT) before being cooked, cooled and chill-stored for 12 days. No significant effects of the treatments were observed on moisture content, cooking yield, and shrinkage of the patties. The incorporation of turmeric significantly (P<0.05) affected all colour parameters on the patties (PWT). Although PWGT showed slightly increased values in some texture profiling parameters, the PWGT also showed positive acceptability regarding sensory evaluation for most of the eating quality parameters. A significant (P<0.05) reduction in TBARS values in the patties incorporated with green tea (PWGT), while increased scavenging activity values of the PWGT and cloves (PWC) were observed. Thus, the study implied that green tea demonstrated a good effect on sardine fish patty, as compared to spices, which could be a potential natural preservative to preserve the fish product during storage.
Downloads
Metrics
References
Ahmed, I.A.M., Babiker, E.E., Al-Juhaimi, F.Y. & Bekhit, A.E.D.A. 2022. Clove polyphenolic compounds improve the microbiological status, lipid stability, and sensory attributes of beef burgers during cold storage. Antioxidants, 11(7): 1354. DOI: https://doi.org/10.3390/antiox11071354
Alakali J.S., Irtwange S.V. & Mzer M.T. 2010. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Science, 85: 215-223. DOI: https://doi.org/10.1016/j.meatsci.2009.12.027
Alappat, B., Sarna, J., Truong, C., Kleinrichert, K. & Brehm, P. 2015. Anticancer and antioxidant properties of flavored green tea extracts. Journal of Agriculture and Life Sciences, 2(1): 15-24.
Aleson-Carbonell L., Fernández-López, J., Pérez-Alvarez, J.A. & Kuri, V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies, 6(2): 247-255. DOI: https://doi.org/10.1016/j.ifset.2005.01.002
Allen, K. & Cornforth, D. 2010. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Science. 85: 613–619. DOI: https://doi.org/10.1016/j.meatsci.2010.03.012
Ali, M.I., Ibrahim, R.M. & Mostafa, A. 2022. Production of chicken patties supplemented with cantaloupe by-products: impact on the quality, storage stability, and antioxidant activity. International Journal of Food Science, 2022: 9918215. DOI: https://doi.org/10.1155/2022/9918215
Al-Juhaimi, F.,Ghafoor, K., Hawashin, M.D., Alsawmahi, O.N. & Ghafoor, K. 2016. Effects of different levels of moringa (Moringa oleifera) seed flour on quality attributes of beef burgers. CyTA Journal of Food, 14: 1–9. DOI: https://doi.org/10.1080/19476337.2015.1034784
AOAC. 2005. Official Methods of Analysis of AOAC International. 18th Ed. AOAC International, Washington.
Asyrul-Izhar, A.B., Sarbon, N.M. & Ismail-Fitry, M.R. 2021. Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from red tilapia (Oreochromis sp.). Asian Fisheries Science, 34: 355-364. DOI: https://doi.org/10.33997/j.afs.2021.34.4.008
Augustyńska-Prejsnar, A., Topczewska, J., Ormian, M., Saletnik, A., Sokołowicz, Z. & Lechowska, J. 2022. The effect of the addition turmeric on selected quality characteristics of duck burgers stored under refrigeration. Applied Sciences, 12(2): 805. DOI: https://doi.org/10.3390/app12020805
Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F. & Sazili, A.Q. 2021. Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant. Antioxidants, 10(9): 1465. DOI: https://doi.org/10.3390/antiox10091465
Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F. & Sazili, A.Q. 2022. Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46: e16796. DOI: https://doi.org/10.1111/jfpp.16796
Bandarra, N.M., Batista, I., Nunes, M.L., Empis, J.M. & Christie, W.W. 1997. Seasonal changes in lipid composition of sardine (Sardina pilchardus). Journal of Food Science, 62(1): 40-42. DOI: https://doi.org/10.1111/j.1365-2621.1997.tb04364.x
Bañón, S., Díaz, P., Rodríguez, M., Garrido, M.D. & Price, A. 2007. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science, 77(4): 626–633. DOI: https://doi.org/10.1016/j.meatsci.2007.05.015
Bellés, M., Alonso, V., Roncalés, P. & Beltrán, J.A. 2017. Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions. Meat Science, 129: 153–160. DOI: https://doi.org/10.1016/j.meatsci.2017.03.003
Cardoso, C., Bernardo, I., Bandarra, N. M., Louro Martins, L. & Afonso, C. 2018. Portuguese preschool children: Benefit (EPA+DHA and Se) and risk (MeHg) assessment through the consumption of selected fish species. Food and Chemical Toxicology, 115: 306–314. DOI: https://doi.org/10.1016/j.fct.2018.03.022
Carwile, J. L., Butler, L. J., Janulewicz, P. A., Winter, M. R. & Aschengrau, A. 2016. Childhood fish consumption and learning and behavioral disorders. International Journal of Environmental Research and Public Health, 13(11): 1069. DOI: https://doi.org/10.3390/ijerph13111069
Cho, S.H. & Chung. C.H. 2010. Quality characteristics of pork meat patties formulated with either steam-dried green tea powder or freeze-dried raw tea leaf powder. Korean Journal of Food and Cookery Science, 26: 567–574.
Chowdhury, M.A. & Yahya, K. 2012. Sustainable seafood production: Malaysian status and Comparison with the World. In: International Conference Aquaculture Indonesia (ICAI) – 2012. Semarang, Indonesia.
Das, A.K., Rajkumar, V., Verma, A.K. & Swarup, D. 2012, Moringa oleiferia leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. International Journal of Food Science and Technology, 47: 585-591. DOI: https://doi.org/10.1111/j.1365-2621.2011.02881.x
Department of Statistics Malaysia. 2017. Value Added of Fisheries Sub-sector Recorded an Annual Growth Rate of 10.2 per cent in Five Years Period [WWW Document]. URL https://www.dosm.gov.my/portal-main/release-content/value-added-of-fisheries-sub-sector-recorded-an-annual-growth-rate-of-10.2-per-cent-in-five-years-period (accessed 1.31.22).
Donmez, D., Pinho, L., Patel, B., Desam, P. & Campanella, O.H. 2021. Characterization of starch–water interactions and their effects on two key functional properties: Starch gelatinization and retrogradation. Current Opinion in Food Science, 39: 103-109. DOI: https://doi.org/10.1016/j.cofs.2020.12.018
El-Maati, M.F.A., Mahgoub, S.A., Labib, S.M., Al-Gaby, A.M. & Ramadan, M.F. 2016. Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities. European Journal of Integrated Medicine, 8(4): 494-504. DOI: https://doi.org/10.1016/j.eujim.2016.02.006
Fachinello, M.R., Vital, A.C.P., Chambo, A.P.S., Wielewski, P. & Matumoto-Pintro, P.T. 2018. Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage. Journal of Food Processing and Preservation, 42(11): e13780. DOI: https://doi.org/10.1111/jfpp.13780
Falowo, A.B., Fayemi, P.O. & Muchenje, V. 2014. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. Food Research International, 64: 171–181. DOI: https://doi.org/10.1016/j.foodres.2014.06.022
Fernández-López, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J.A. & Kuri, V. 2005. Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Science, 69(3): 371–380. DOI: https://doi.org/10.1016/j.meatsci.2004.08.004
Hawashin, M.D., Al-Juhaimi, F., Ahmed, I.A.M., Ghafoor, K. & Babiker, E.E. 2016. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Science, 122: 32–39. DOI: https://doi.org/10.1016/j.meatsci.2016.07.017
Hazra, S., Biswas, S., Bhattacharyya, D., Das, S.K. & Khan, A. 2012. Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves. Journal of Food Science and Technology, 49(2): 240–245. DOI: https://doi.org/10.1007/s13197-011-0383-3
Hleap-Zapata, J.I., Romero-Quintana, L., Botina-Cárdenas, J., Martínez-Martínez, C.A., Valenciano-Pulido, Y. & Higuita-Diaz, K. 2020. Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo. DYNA, 87(214): 46-52. DOI: https://doi.org/10.15446/dyna.v87n214.83722
Huang, X. & Ahn, D.U. 2019. Lipid oxidation and its implications to meat quality and human health. Food Science and Biotechnology, 28(5): 1275–1285. DOI: https://doi.org/10.1007/s10068-019-00631-7
Ismail, N.A., Ab Aziz, M.F. & Ismail-Fitry, M.R. 2022. Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. International Food Research Journal, 29(5): 1120-1130. DOI: https://doi.org/10.47836/ifrj.29.5.14
Jacobsen, C. & Let, M.B. 2006. Improving the fat contents of food. Woodhead Publishing.
Jamwal, A., Kumar, S., Bhat, Z.F., Kumar, A. & Kaur, S. 2015. The quality and storage stability of chicken patties prepared with different additives. Nutrition and Food Science, 45(5): 728–739. DOI: https://doi.org/10.1108/NFS-01-2015-0009
Jayawardana, B.C., Viraji, B.W., Thotawattage, G.H., Dharmasena, V.A.K.I. & Liyanage, R. 2019. Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages. Journal of Food Processing and Preservation, 43: e13870. DOI: https://doi.org/10.1111/jfpp.13870
Joshi, P., Jain, S. & Sharma, V. 2009. Turmeric (Curcuma longa) a natural source of edible yellow colour. International Journal of Food Science and Technology, 44: 2402-2406. DOI: https://doi.org/10.1111/j.1365-2621.2009.01914.x
Kong, B., Zhang, H. & Xiong, Y.L. 2010. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Science, 85(4): 772–778. DOI: https://doi.org/10.1016/j.meatsci.2010.04.003
Jauhar, S., Ismail-Fitry, M.R., Chong, G.H., Nor-Khaizura, M.A.R. & Ibadullah, W.Z.W. 2021. Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat. Malaysian Journal of Analytical Sciences, 25(4): 569-583.
Kahar, S.N.S., Ismail-Fitry, M.R., Yusoff, M.M., Rozzamri, A., Bakar, J. & Ibadullah, W.Z.W. 2021. Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties. Malaysian Applied Biology, 50(1): 169-179. DOI: https://doi.org/10.55230/mabjournal.v50i1.1505
Leite, S., da Silva Assunção, E.M., Alves, A., de Souza Maciel, E., de Moraes Pinto, L.A., Kaneko, I.N., Guerrero, A., Correa, A., Müller Fernandes, J.I., Lopes, N.P., Vital, M. & Monteschio, J.O. 2022. Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes. PloS One, 17(8): e0272852. DOI: https://doi.org/10.1371/journal.pone.0272852
López-Caballero, M.E., Gómez-Guillén, M.C., Pérez-Mateos, M. & Montero, P. 2005. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids, 19(2): 303-311. DOI: https://doi.org/10.1016/j.foodhyd.2004.06.006
Lorenzo, J.M., Sineiro, J., Amado, I.R. & Franco, D. 2014. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Science, 96(1): 526–534. DOI: https://doi.org/10.1016/j.meatsci.2013.08.007
Mancini, S., Preziuso, G., Dal Bosco, A., Roscini, V., Szendrő, Z., Fratini, F. & Paci, G. 2015. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat Science, 110: 93–100. DOI: https://doi.org/10.1016/j.meatsci.2015.07.005
Mc Carthy, T.L., Kerry, J.P., Kerry, J.F., Lynch, P.B., & Buckley, D.J. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Science, 57(2): 177–184. DOI: https://doi.org/10.1016/S0309-1740(00)00090-5
Molyneux, P. 2004. The use of the stable free radical Diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 26(2): 211-219.
Nath, P. M., Kumar, V., Praveen, P.K. & Ganguly, S. 2016. A comparative study of green tea extract and rosemary extract on quality characteristics of chevon patties. International Journal of Science, Environment and Technology, 5(3): 1680-1688.
Naveena, B.M., Sen, A.R., Vaithiyanathan, S., Babji, Y. & Kondaiah, N. 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and bht as antioxidants in cooked chicken patties. Meat Science, 80(4): 1304–1308. DOI: https://doi.org/10.1016/j.meatsci.2008.06.005
Passos, R.S.F.T., Barreto, B.G., Leite, J.S.F., Trevisan, A.B., de Souza, C.O., da Silva, M.C.A. & Cavalheiro, C.P. 2022. Green tea extract as natural preservative in chicken patties: effects on physicochemical, microbiological, and sensory properties. Journal of Food Processing and Preservation, 46: e16224. DOI: https://doi.org/10.1111/jfpp.16224
Pinelo, M., Manzocco C., Nuñez, M.J. and Nicoli, M.C. 2004. Solvent effect on quercetin antioxidant capacity. Food Chemistry, 88(2): 201-207. DOI: https://doi.org/10.1016/j.foodchem.2004.01.034
Ramle, N.A., Zulkunain, M. & Ismail-Fitry, M.R. 2021. Replacing animal fat with edible mushrooms: A strategy to produce high-quality and low-fat buffalo meatballs. International Food Research Journal, 28(5): 905-915. DOI: https://doi.org/10.47836/ifrj.28.5.03
Reddy, D.M. 2017. Comparative effect of green tea extract and BHA on chicken meat nuggets during frozen storage. Chemical Science Review and Letters, 6(21): 585-588.
Reihani, S.F., Tan, T.C., Huda, N. & Easa, A.M. 2014. Frozen Storage Stability of Beef Patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chemistry, 155: 17–23. DOI: https://doi.org/10.1016/j.foodchem.2014.01.027
Ribeiro, J.S., Santos, M., Silva, L., Pereira, L., Santos, I.A., da Silva Lannes, S.C. & da Silva, M.V. 2019. Natural antioxidants used in meat products: A brief review. Meat Science, 148: 181–188. DOI: https://doi.org/10.1016/j.meatsci.2018.10.016
Ruiz-Capillas, C., Herrero, A.M., Pintado, T. & Delgado-Pando, G. 2021. Sensory analysis and consumer research in new meat products development. Foods, 10: 429. DOI: https://doi.org/10.3390/foods10020429
Sayas-Barberá, E., Martín-Sánchez, A.M., Cherif, S., Ben-Abda, J. & Pérez-Álvarez, J.Á. 2020. Effect of date (Phoenix dactylifera L.) pits on the shelf life of beef burgers. Foods, 9(1): 102. DOI: https://doi.org/10.3390/foods9010102
Sen, A.R., Naveena, B.M., Muthukumar, M. & Vaithiyanathan, S. 2014. Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. Journal of Food Science and Technology, 51(5): 970–975. DOI: https://doi.org/10.1007/s13197-011-0557-z
Sharma, H., Mendiratta, S.K., Agrawal, R.V. & Kandeepan, G. 2015. Effect of clove and holybasil essential oil on sensory and microbiological quality of fresh chicken sausages. Journal of Meat Science and Technology, 3(4): 37-41.
Sheridan, P.S. & Shilton, N.C. 2002. Analysis of yield while cooking beefburger patties using far infrared radiation. Journal of Food Engineering, 51(1): 3-11. DOI: https://doi.org/10.1016/S0260-8774(01)00029-2
Sofoulaki, K., Kalantzi, I., Machias, A., Pergantis, S. A. & Tsapakis, M. 2019. Metals in sardine and anchovy from greek coastal areas: Public health risk and nutritional benefits assessment. Food and Chemical Toxicology, 123: 113–124. DOI: https://doi.org/10.1016/j.fct.2018.10.053
Sottero, B., Leonarduzzi, G., Testa, G., Gargiulo, S., Poli, G. & Biasi, F. 2019. Lipid oxidation derived aldehydes and oxysterols between health and disease. European Journal of Lipid Science and Technology, 121(1): 1700047. DOI: https://doi.org/10.1002/ejlt.201700047
Stanley, R.E., Bower, C.G. & Sullivan, G.A. 2017. Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties. Meat Science, 133: 36-42. DOI: https://doi.org/10.1016/j.meatsci.2017.05.021
Suresh, D., Nagabhushana, H. & Sharma, S.C. 2015. Clove extract mediated facile green reduction of graphene oxide, its dye elimination and antioxidant properties. Materials Letters, 142: 4-6. DOI: https://doi.org/10.1016/j.matlet.2014.11.073
Tepe, B., Sokmen, M., Akpulat, H.A., Daferera, D., Polissiou, M. & Sokmen, A. 2005. Antioxidative activity of the essential oils of Thymus sipyleus subsp. sipyleus var. sipyleus and Thymus sipyleus subsp. sipyleus var. rosulans. Journal of Food Engineering, 66(4): 447-454. DOI: https://doi.org/10.1016/j.jfoodeng.2004.04.015
Ukekpe U.S., Gashua I.B., & Okoye U.J. 2014. Evaluation of rancidity rate of oil in selected fish species harvested from Hadejia-Nguru Wetlands, Nigeria. International Journal of Current Microbiology and Applied Sciences, 3(11): 122–128.
Vaithiyanathan, S., Naveena, B.M., Muthukumar, M., Girish, P.S. & Kondaiah, N. 2011. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Science, 88(3): 409–414. DOI: https://doi.org/10.1016/j.meatsci.2011.01.019
Wood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R. & Enser, M. 2004. Effects of fatty acids on meat quality: A review. Meat Science, 66(1): 21–32. DOI: https://doi.org/10.1016/S0309-1740(03)00022-6
Yerlikaya, P., Gokoglu, N. & Uran, H. 2005. Quality changes of fish patties produced from anchovy during refrigerated storage. European Food Research and Technology, 220: 287–291. DOI: https://doi.org/10.1007/s00217-004-1035-x
Zahid, M.A., Choi, J.Y., Seo, J.K., Parvin, R., Ko, J. & Yang, H.S. 2020. Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage. Meat Science, 161: 107972. DOI: https://doi.org/10.1016/j.meatsci.2019.107972
Zahid, M.A., Seo, J.K., Parvin, R., Ko, J. & Yang, H.S. 2019. Comparison of butylated hydroxytoluene, ascorbic acid, and clove extract as antioxidants in fresh beef patties at refrigerated storage. Food Science of Animal Resources, 39(5): 768–779. DOI: https://doi.org/10.5851/kosfa.2019.e67
Zahid, M.A., Seo, J.K., Parvin, R., Ko, J., Park, J.Y. & Yang, H. S. 2020. Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage. Food Science of Animal Resources, 40(4): 601–612. DOI: https://doi.org/10.5851/kosfa.2020.e37
Zhang, H., Peng, X., Li, X., Wu, J. & Guo, X. 2017. The application of clove extract protects chinese-style sausages against oxidation and quality deterioration. Korean Journal for Food Science of Animal Resources, 37(1): 114–122. DOI: https://doi.org/10.5851/kosfa.2017.37.1.114
Zhang, H., Wu, J. & Guo, X. 2016. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5(1): 39-48. DOI: https://doi.org/10.1016/j.fshw.2015.11.003
Published
How to Cite
Issue
Section
Any reproduction of figures, tables and illustrations must obtain written permission from the Chief Editor (wicki@ukm.edu.my). No part of the journal may be reproduced without the editor’s permission
