Improving oxidative stability and sensory acceptance of DHA-rich tuna eye oil using cinnamon and mastic as natural masking agents : Peningkatan stabilitas dan penerimaan sensori minyak mata tuna  kaya DHA menggunakan kayu manis dan mastic sebagai  agen masking alami

Azizah Septiyani Irawan; Wini Trilaksani; Joko Santoso

doi:10.17844/jphpi.v28i7.64337

Authors

Azizah Septiyani Irawan Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University
Wini Trilaksani Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University https://orcid.org/0000-0002-4186-9656
Joko Santoso Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University https://orcid.org/0000-0002-4346-4724

DOI:

https://doi.org/10.17844/jphpi.v28i7.64337

Keywords:

CATA, fish oil, fishery by-products, fishy odor, masking agent

Abstract

Tuna eye oil (TEO) is a rich source of docosahexaenoic acid (DHA), an essential omega-3 fatty acid vital for cardiovascular, neural, and visual health. However, its high polyunsaturated fatty acid (PUFA) content makes TEO highly susceptible to lipid oxidation, leading to undesirable fishy odors and low consumer acceptance. This study aimed to improve the oxidative stability and sensory acceptability of TEO using natural masking agents, namely, cinnamon and mastic gum. TEO was treated with various formulations containing cinnamon powder, mastic gum, or their combination at concentrations of 0, 5, 10, and 15% (w/w). Sensory evaluation, including hedonic testing and the check-all-that-apply (CATA) method, was conducted with 50 untrained panelists. Oxidative stability was assessed using the free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (AnV), and total oxidation (TOTOX) values. The results showed that increasing the masking agent concentration significantly improved aroma preference and overall acceptance, while reducing fishy odor intensity (p>0.05). A 10% masking treatment with each masking agent was identified as the optimal one. CATA analysis revealed that cinnamon contributed to dominant spicy and warm sensory notes while effectively masking the fishy odor. Mastic gum introduced a pleasant herbal pine-like aroma, further reducing odor intensity. The combination of both treatments provided a complementary effect and enhanced the sensory attributes. Furthermore, the masked samples showed reduced oxidation parameters, with the cinnamon-treated oil displaying the lowest values of FFA 0.53%, PV 6.59 meq/kg, AnV 8.97 meq/kg, and totox 22.15 meq/kg. These findings demonstrate that 10% cinnamon and mastic gum are effective natural masking agents for improving the sensory quality and oxidative stability of TEO in food products.

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