Evaluation of Clarias anguillaris treated with spice (Piper guineense) for washed mince and kamaboko-type product

摘要

Fresh catfish (Clarias anguillaris) was prepared into washed minced fish and treated with various concentrations of salt and Piper guineense, to form kamaboko. The products were examined for microbial count, trimethylamine (TMA) values, aH, water activity and sensory evaluation. The addition of Piper guineense has no effect on TMA values but significantly (P < 0.05) reduced the microbial count on kamaboko. The decrease was proportional to the concentration used up to 1.5% (W/W) level. Sensory evaluation results indicated that kamaboko with higher levels of Piper guineense was rated high with regard to taste and overall acceptability but rated low with regard to co]our.