Cover Image

Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets

Basil seed (Ocimum basilicium L.) has the potential to improve the characteristics of food products when added to the batter for coating but the amount could result in different qualities. This study investigates the physicochemical and sensory properties of tilapia fish fillets coated with batter a...

Full description

Saved in:
Bibliographic Details
Main Authors: Asmak Abdul-Zubir,, Norhidayah Suleiman,, Noor Liyana Yusof,, Ishamri Ismail,, Mohammad Rashedi Ismail-Fitry,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2022
Online Access:http://journalarticle.ukm.my/20191/1/MAB%2B2245.pdf
http://journalarticle.ukm.my/20191/
https://jms.mabjournal.com/index.php/mab/issue/view/45
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-ukm.journal.20191
record_format eprints
spelling my-ukm.journal.201912022-10-21T04:16:39Z http://journalarticle.ukm.my/20191/ Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets Asmak Abdul-Zubir, Norhidayah Suleiman, Noor Liyana Yusof, Ishamri Ismail, Mohammad Rashedi Ismail-Fitry, Basil seed (Ocimum basilicium L.) has the potential to improve the characteristics of food products when added to the batter for coating but the amount could result in different qualities. This study investigates the physicochemical and sensory properties of tilapia fish fillets coated with batter added with different percentages of basil seeds (0%, 3%, 6% & 9%). The viscosity, coating adhesion, cooking yield, frying loss, moisture and fat contents, colour, texture and sensory properties were analyzed. As the basil seeds percentages added increased, the viscosity was improved and strongly correlated with the coating adhesion, cooking yield, frying loss and moisture content. The hardness, chewiness and fracturability of the fish fillet were also improved. The treated samples were darker and redder, which contributed to the golden colour. Panellists rated the crispness and overall acceptability of the treated samples higher than the control (0% of basil seed), while other parameters such as colour, appearance, fishy smell level, taste and juiciness were not different between the control and the treated samples. In conclusion, the quality of the coated fish fillet with added 3% of basil seed to the batter was not much different compared to the control (0%), while, the 9% had negatively influenced the oil adsorption and sensory characteristics of the samples. Therefore, 6% is suggested as the most suitable percentage to be used in the batter. Penerbit Universiti Kebangsaan Malaysia 2022 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/20191/1/MAB%2B2245.pdf Asmak Abdul-Zubir, and Norhidayah Suleiman, and Noor Liyana Yusof, and Ishamri Ismail, and Mohammad Rashedi Ismail-Fitry, (2022) Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets. Malaysian Applied Biology, 51 (2). pp. 69-76. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/45
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Basil seed (Ocimum basilicium L.) has the potential to improve the characteristics of food products when added to the batter for coating but the amount could result in different qualities. This study investigates the physicochemical and sensory properties of tilapia fish fillets coated with batter added with different percentages of basil seeds (0%, 3%, 6% & 9%). The viscosity, coating adhesion, cooking yield, frying loss, moisture and fat contents, colour, texture and sensory properties were analyzed. As the basil seeds percentages added increased, the viscosity was improved and strongly correlated with the coating adhesion, cooking yield, frying loss and moisture content. The hardness, chewiness and fracturability of the fish fillet were also improved. The treated samples were darker and redder, which contributed to the golden colour. Panellists rated the crispness and overall acceptability of the treated samples higher than the control (0% of basil seed), while other parameters such as colour, appearance, fishy smell level, taste and juiciness were not different between the control and the treated samples. In conclusion, the quality of the coated fish fillet with added 3% of basil seed to the batter was not much different compared to the control (0%), while, the 9% had negatively influenced the oil adsorption and sensory characteristics of the samples. Therefore, 6% is suggested as the most suitable percentage to be used in the batter.
format Article
author Asmak Abdul-Zubir,
Norhidayah Suleiman,
Noor Liyana Yusof,
Ishamri Ismail,
Mohammad Rashedi Ismail-Fitry,
spellingShingle Asmak Abdul-Zubir,
Norhidayah Suleiman,
Noor Liyana Yusof,
Ishamri Ismail,
Mohammad Rashedi Ismail-Fitry,
Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
author_facet Asmak Abdul-Zubir,
Norhidayah Suleiman,
Noor Liyana Yusof,
Ishamri Ismail,
Mohammad Rashedi Ismail-Fitry,
author_sort Asmak Abdul-Zubir,
title Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
title_short Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
title_full Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
title_fullStr Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
title_full_unstemmed Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
title_sort different percentages of basil seeds (ocimum basilicium l.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2022
url http://journalarticle.ukm.my/20191/1/MAB%2B2245.pdf
http://journalarticle.ukm.my/20191/
https://jms.mabjournal.com/index.php/mab/issue/view/45
_version_ 1748181779327483904
score 13.211869

Similar Items