Effectiveness of Spices on the Quality and Storage Stability of Freeze-dried Fish Balls

摘要

Five different freeze-dried fish ball samples were prepared from the cooked mince of snapper (Pristipomoides multidens) incorporated with spices viz., curry leaf (Murraya koenigii S.), mint (Mentha spicata L.), turmeric (Curcuma longa) and a mixture of ginger (Zingiber officianale), garlic (Allium sativum L.) and pepper (Piper nigrum) with known antioxidant properties. The samples were packed and kept in ambient conditions to assess the antioxidant property of the spices and the storage stability. The evaluation of oxidation indices viz., thiobarbituric acid and free fatty acid values revealed that there was marked protective effect in samples incorporated with spices during storage. Incorporation of spices retarded the rate of oxidation of PUFAs inthe samples. A combination of the spices was found to have an added advantage in terms of their synergistic effect against oxidation and in enhancing the taste. There was a gradual decrease in the antioxidant activity as storage time progressed. The control samples had a shorter shelf life when compared to spices incorporated samples.