Effects of Ginger Extract on Quality and Shelf Life of Tilapia (Oreochromis niloticus) Fish Nuggets during Refrigerated Storage
Reszi Ariefianda
Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia.
Titi Surti
Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia.
Ulfah Amalia *
Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia.
Tri Winarni Agustini
Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia.
A. Suhaeli Fahmi
Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia.
Apri Dwi Anggo
Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the effects of ginger extract (GE) addition on the quality and shelf life of tilapia (Oreochromis niloticus) nuggets during cold storage. Fresh tilapia fish and GE were used to prepare nuggets with varying GE concentrations (0%, 1%, 2%, and 3%). The nuggets were stored at 4°C for 12 d, and their quality was assessed on days 0, 6, and 12. The addition of GE significantly affected (p<0.05) the antioxidant activity, total colony bacteria, ash content, moisture, fat, protein, and sensory properties of the nuggets. Fish nuggets supplemented with 3% GE showed the highest antioxidant activity (48.56%), protein content (11.28%), and the lowest fat content (3.8%). During storage, the antioxidant activity of nuggets with 3% GE increased from 20.5% to 48.62%, whereas that of the control nuggets decreased from 20.5% to 17.7%. The total bacterial colony count remained within the permissible limit (5 × 104 CFU/g) for fish nuggets with 3% GE up to day 6 of storage. Sensory evaluation revealed that the addition of GE maintained the flavor and texture of the nuggets until day six, after which a slight decline in quality was observed. These results suggest that the incorporation of 3% GE can effectively enhance the quality and extend the shelf life of tilapia fish nuggets during cold storage, making it a promising natural preservative for fish products.
Keywords: Cold storage, fish nugget, ginger extract, tilapia