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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...

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Main Authors: Abdul-Zubir, Asmak, Suleiman, Norhidayah, Yusof, Noor Liyana, Ismail, Ishamri, Ismail-Fitry, Mohammad Rashedi
Format: Article
Published: The Malaysian Society of Applied Biology 2022
Online Access:http://psasir.upm.edu.my/id/eprint/100961/
https://jms.mabjournal.com/index.php/mab/article/view/2245
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spelling my.upm.eprints.1009612023-07-12T08:40:15Z http://psasir.upm.edu.my/id/eprint/100961/ 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 Abdul-Zubir, Asmak Suleiman, Norhidayah Yusof, Noor Liyana Ismail, Ishamri Ismail-Fitry, Mohammad Rashedi 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. The Malaysian Society of Applied Biology 2022-06 Article PeerReviewed Abdul-Zubir, Asmak and Suleiman, Norhidayah and Yusof, Noor Liyana and Ismail, Ishamri and Ismail-Fitry, Mohammad Rashedi (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). 69 - 76. ISSN 0126-8643; ESSN: 2462-151X https://jms.mabjournal.com/index.php/mab/article/view/2245 10.55230/mabjournal.v51i2.2245
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
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 Abdul-Zubir, Asmak
Suleiman, Norhidayah
Yusof, Noor Liyana
Ismail, Ishamri
Ismail-Fitry, Mohammad Rashedi
spellingShingle Abdul-Zubir, Asmak
Suleiman, Norhidayah
Yusof, Noor Liyana
Ismail, Ishamri
Ismail-Fitry, Mohammad Rashedi
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 Abdul-Zubir, Asmak
Suleiman, Norhidayah
Yusof, Noor Liyana
Ismail, Ishamri
Ismail-Fitry, Mohammad Rashedi
author_sort Abdul-Zubir, Asmak
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 The Malaysian Society of Applied Biology
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/100961/
https://jms.mabjournal.com/index.php/mab/article/view/2245
_version_ 1772813417189474304
score 13.211869

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