Sensory Evaluation of Smoked Sardine Coated With Local Spices

Nurufairah Uslee and Mohd Azrie Awang (2024) Sensory Evaluation of Smoked Sardine Coated With Local Spices. International journal of food, 1 (1). pp. 1-7.

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Abstract

Sardines refer to a group of fish from the Clupeidae family, including the genera Sardinella, Amblygaster, Decapterus, or Cetengraulis. The sensory evaluation of smoked sardines coated with local spices in this study involved the use of liquid smoke immersion. The study aimed to formulate the best-smoked fish coated with local spices, resulting in seven formulations: the control, F1, F2, F3, F4, F5, and F6. These formulations were immersed in liquid smoke and coated with varying percentages of three main spices: ginger, garlic, and dried chili. Based on sensory analysis with 50 panelists, it was concluded that F5, with 6% liquid smoke, emerged as the optimal formulation.

Item Type:	Article
Keyword:	formulation; sardine; sensory evaluation; spices; proximate analysis
Subjects:	Q Science > QL Zoology > QL1-991 Zoology > QL1-355 General Including geographical distribution Q Science > QL Zoology > QL1-991 Zoology > QL605-739.8 Chordates. Vertebrates > QL614-639.8 Fishes
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	16 Jul 2024 15:51
Last Modified:	16 Jul 2024 15:51
URI:	https://eprints.ums.edu.my/id/eprint/39196

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