Cumin (Cuminum cyminum L.) effects on lipid quality deteriorations of ice-stored red tilapia (Oreochromus niloticus) fillets and their correlation with sensory attributes

Fathia G. Fathia, Abd. Salam Babji

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

This study evaluated the effects of powdered cumin sprinkling on the lipid quality deterioration of fresh and ice-stored tilapia fillets and was correlated with sensory attributes during ice storage. Initially, Adding cumin powder (2% w/w) exhibited a preservative effect, with cumin-treated fillets during storage in ice showing significantly lower levels of thiobarbituric acid (TBA), and free fatty acid (FFA). There were significant differences (p<0.05) in the TBA, FFA, and peroxide value (PV)of tilapia fillets during ice storage. Generally, obtained TBA values of tilapia fillets during ice-storage were low and within high-quality limits. Lipid oxidation parameter values were significantly increased (p<0.05) by the end of storage. Significant differences between treated and untreated fillets in odour, flavour, appearance, and overall acceptability were found. No significant difference (p<0.05) in textural attributes was detected. There was a strongly inverse correlation at (p<0.05) of FFA and TBA valuesversus off-odour and off-flavour scores (r = -0.98, p-value = 0.02), (r = -0.90, p-value = 0.10) and (r = -0.81, p-value = 0.19) (r = -0.83, p-value = 0.17) respectively, in untreated fillets.These findings suggest that TBA and FFA are more suitable indices for spoilage of tilapia fillets. Cumin-treated tilapia fillets maintained their quality better than untreated fillets during storage, as the former achieved higher scores than the latter.

Original languageEnglish
Pages (from-to)1193-1203
Number of pages11
JournalInternational Journal of ChemTech Research
Volume6
Issue number2
Publication statusPublished - 2014

Fingerprint

Ice
Lipids
Deterioration
Fatty acids
Nonesterified Fatty Acids
Acids
Flavors
Odors
Spoilage
Peroxides
Powders
thiobarbituric acid
Oxidation

Keywords

  • Correlation. ice storage
  • Cumin
  • FFA
  • Lipid oxidation
  • PV
  • Sensoryattributes
  • TBA
  • Tilapia

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Chemistry(all)

Cite this

@article{d8f5666b985e43d3ad6ce2ced696ffec,
title = "Cumin (Cuminum cyminum L.) effects on lipid quality deteriorations of ice-stored red tilapia (Oreochromus niloticus) fillets and their correlation with sensory attributes",
abstract = "This study evaluated the effects of powdered cumin sprinkling on the lipid quality deterioration of fresh and ice-stored tilapia fillets and was correlated with sensory attributes during ice storage. Initially, Adding cumin powder (2{\%} w/w) exhibited a preservative effect, with cumin-treated fillets during storage in ice showing significantly lower levels of thiobarbituric acid (TBA), and free fatty acid (FFA). There were significant differences (p<0.05) in the TBA, FFA, and peroxide value (PV)of tilapia fillets during ice storage. Generally, obtained TBA values of tilapia fillets during ice-storage were low and within high-quality limits. Lipid oxidation parameter values were significantly increased (p<0.05) by the end of storage. Significant differences between treated and untreated fillets in odour, flavour, appearance, and overall acceptability were found. No significant difference (p<0.05) in textural attributes was detected. There was a strongly inverse correlation at (p<0.05) of FFA and TBA valuesversus off-odour and off-flavour scores (r = -0.98, p-value = 0.02), (r = -0.90, p-value = 0.10) and (r = -0.81, p-value = 0.19) (r = -0.83, p-value = 0.17) respectively, in untreated fillets.These findings suggest that TBA and FFA are more suitable indices for spoilage of tilapia fillets. Cumin-treated tilapia fillets maintained their quality better than untreated fillets during storage, as the former achieved higher scores than the latter.",
keywords = "Correlation. ice storage, Cumin, FFA, Lipid oxidation, PV, Sensoryattributes, TBA, Tilapia",
author = "Fathia, {Fathia G.} and Babji, {Abd. Salam}",
year = "2014",
language = "English",
volume = "6",
pages = "1193--1203",
journal = "International Journal of ChemTech Research",
issn = "0974-4290",
publisher = "Sphinx Knowledge House",
number = "2",

}

TY - JOUR

T1 - Cumin (Cuminum cyminum L.) effects on lipid quality deteriorations of ice-stored red tilapia (Oreochromus niloticus) fillets and their correlation with sensory attributes

AU - Fathia, Fathia G.

AU - Babji, Abd. Salam

PY - 2014

Y1 - 2014

N2 - This study evaluated the effects of powdered cumin sprinkling on the lipid quality deterioration of fresh and ice-stored tilapia fillets and was correlated with sensory attributes during ice storage. Initially, Adding cumin powder (2% w/w) exhibited a preservative effect, with cumin-treated fillets during storage in ice showing significantly lower levels of thiobarbituric acid (TBA), and free fatty acid (FFA). There were significant differences (p<0.05) in the TBA, FFA, and peroxide value (PV)of tilapia fillets during ice storage. Generally, obtained TBA values of tilapia fillets during ice-storage were low and within high-quality limits. Lipid oxidation parameter values were significantly increased (p<0.05) by the end of storage. Significant differences between treated and untreated fillets in odour, flavour, appearance, and overall acceptability were found. No significant difference (p<0.05) in textural attributes was detected. There was a strongly inverse correlation at (p<0.05) of FFA and TBA valuesversus off-odour and off-flavour scores (r = -0.98, p-value = 0.02), (r = -0.90, p-value = 0.10) and (r = -0.81, p-value = 0.19) (r = -0.83, p-value = 0.17) respectively, in untreated fillets.These findings suggest that TBA and FFA are more suitable indices for spoilage of tilapia fillets. Cumin-treated tilapia fillets maintained their quality better than untreated fillets during storage, as the former achieved higher scores than the latter.

AB - This study evaluated the effects of powdered cumin sprinkling on the lipid quality deterioration of fresh and ice-stored tilapia fillets and was correlated with sensory attributes during ice storage. Initially, Adding cumin powder (2% w/w) exhibited a preservative effect, with cumin-treated fillets during storage in ice showing significantly lower levels of thiobarbituric acid (TBA), and free fatty acid (FFA). There were significant differences (p<0.05) in the TBA, FFA, and peroxide value (PV)of tilapia fillets during ice storage. Generally, obtained TBA values of tilapia fillets during ice-storage were low and within high-quality limits. Lipid oxidation parameter values were significantly increased (p<0.05) by the end of storage. Significant differences between treated and untreated fillets in odour, flavour, appearance, and overall acceptability were found. No significant difference (p<0.05) in textural attributes was detected. There was a strongly inverse correlation at (p<0.05) of FFA and TBA valuesversus off-odour and off-flavour scores (r = -0.98, p-value = 0.02), (r = -0.90, p-value = 0.10) and (r = -0.81, p-value = 0.19) (r = -0.83, p-value = 0.17) respectively, in untreated fillets.These findings suggest that TBA and FFA are more suitable indices for spoilage of tilapia fillets. Cumin-treated tilapia fillets maintained their quality better than untreated fillets during storage, as the former achieved higher scores than the latter.

KW - Correlation. ice storage

KW - Cumin

KW - FFA

KW - Lipid oxidation

KW - PV

KW - Sensoryattributes

KW - TBA

KW - Tilapia

UR - http://www.scopus.com/inward/record.url?scp=84898904809&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84898904809&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:84898904809

VL - 6

SP - 1193

EP - 1203

JO - International Journal of ChemTech Research

JF - International Journal of ChemTech Research

SN - 0974-4290

IS - 2

ER -