标题：The Effect of Tamarind (Tamarindus indica) and Lime (Citrus medico) Juice Washing on the Sensory Attributes and the Rancidity Development in Breaded Tilapia - A Preliminary Study
期刊名称：Pertanika Journal of Social Sciences & Humanities
印刷版ISSN：0128-7702
电子版ISSN：2231-8534
出版年度：1997
卷号：20
期号：2&3
出版社：Universiti Putra Malaysia
摘要：The Feasibility Of Removing The Muddy Flavour And Odour Of Black Tilapia (Oreochromis Mossambicus) With Natural Acid Extracts From Tamarind And Lime By Washing Treatment (1.5% W/V Tamarind Juice, 1.5% V/V Lime Juice And A Mixture Of Lime Juice 0.75% And Tamarind Juice 0. 75% Was Investigated. The Effect Of The Washing Treatment On Rancidity Development In Breaded Tilapia Kept At -20°C Was Also Monitored. Acid Washing Improved The Acceptability For Flavour And Odour As Detected By Sensory Panellists. Samples Treated With Tamarind Juice Were Different From Other Samples And Were Scored Significantly Higher For Flavour, Odour And Colour Than Other Treatments. All Treated Samples Had A Significantly Tougher Texture Than The Control. However, The Rancidity Development As Indicated By The Percentage Of Thiobarbituric Acid Reactive Substances (TBARS) Values In Stored Samples Was Not Retarded.
关键词：muddy flavour or odour; breaded tilapia fillet; storage
