Spices to Prevent Lipid Oxidation and Improve Acceptability in Oven-Dried Fish




Dong, Mengyi

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This thesis describes the use of clove water extracts as antioxidants to prevent lipid oxidation in oven-dried omena fish. A 4 × 2 complete experimental design was used. Four clove-water extract doses (0 g/L, 2 g/L, 10 g/L and 20 g/L) and two oven-drying conditions (150 °C/ 30 min and 75 °C/ 3 h) were studied. The clove-water extract was analyzed for antioxidant capacity and the oven-dried omena fish was analyzed for lipid oxidation and fatty acid composition. Sensory evaluation was conducted using two cracker products made from the oven-dried omena fish. The results show that, comparing with directly oven-drying at 75 °C for 3 h, soaking in 10 g/L clove-water extract for 1 h and oven-drying at 150 °C for 30 min can significantly (does p-value need to be inserted in an abstract since you’re talking about significance?) reduce the lipid oxidation in omena fish, and improve sensory characteristics, and may protect the omega-3 fatty acids from losses during processing. Based on these results, the pretreatment of omena with clove extract is recommended prior to drying the fish for preparation of samples in any clinical trial designed to test health outcomes of repeated consumption of omena fish products.


This work was embargoed by the author and will not be publicly available until August 2016.


Lipid oxidation, Food supplement, Essential fatty acid, Spices, Natural antioxidants, Sensory evaluation