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Sensory Evaluation of Smoked Sardine Coated With Local Spices

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-s...

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Main Authors: Nurufairah Uslee, Mohd Azrie Awang
Format: Article
Language:English
English
Published: Universiti Malaysia Sabah 2024
Subjects:
QL1-355 General Including geographical distribution
QL614-639.8 Fishes
Online Access:https://eprints.ums.edu.my/id/eprint/39196/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39196/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/39196/
https://doi.org/10.51200/ijf.v1i1.4903
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spelling my.ums.eprints.391962024-07-16T07:51:04Z https://eprints.ums.edu.my/id/eprint/39196/ Sensory Evaluation of Smoked Sardine Coated With Local Spices Nurufairah Uslee Mohd Azrie Awang QL1-355 General Including geographical distribution QL614-639.8 Fishes 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. Universiti Malaysia Sabah 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39196/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39196/2/FULL%20TEXT.pdf 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. https://doi.org/10.51200/ijf.v1i1.4903
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic QL1-355 General Including geographical distribution
QL614-639.8 Fishes
spellingShingle QL1-355 General Including geographical distribution
QL614-639.8 Fishes
Nurufairah Uslee
Mohd Azrie Awang
Sensory Evaluation of Smoked Sardine Coated With Local Spices
description 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.
format Article
author Nurufairah Uslee
Mohd Azrie Awang
author_facet Nurufairah Uslee
Mohd Azrie Awang
author_sort Nurufairah Uslee
title Sensory Evaluation of Smoked Sardine Coated With Local Spices
title_short Sensory Evaluation of Smoked Sardine Coated With Local Spices
title_full Sensory Evaluation of Smoked Sardine Coated With Local Spices
title_fullStr Sensory Evaluation of Smoked Sardine Coated With Local Spices
title_full_unstemmed Sensory Evaluation of Smoked Sardine Coated With Local Spices
title_sort sensory evaluation of smoked sardine coated with local spices
publisher Universiti Malaysia Sabah
publishDate 2024
url https://eprints.ums.edu.my/id/eprint/39196/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39196/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/39196/
https://doi.org/10.51200/ijf.v1i1.4903
_version_ 1805887927094345728
score 13.211869

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