Abstract
Nappi, a fermented fish product having culinary significance in ethnic communities, often experiences a decline in quality due to improper storage conditions, leading to a reduced shelf life. Therefore, sorbitol, a polyhydric alcohol, possesses antioxidant properties, and its dual role as a humectant and bulking agent, which underscores its value as an organic food preservative, was applied to increase the shelf life of Nappi. Different amounts of sorbitol ST0‐0, ST1‐1, ST2‐2, ST3‐2.5, and ST4‐3 g/100 g Nappi were incorporated, and their effects on physiochemical, microbiological, and oxidative stability were inspected for 90 days at room temperature. During the observation period, pH and thiobarbituric acid reactive substance (TBARS) of the sorbitol‐treated Nappi (STN) were significantly lower in comparison to control (p < 0.05). STN reduced the TBARS values by ~30%–38% compared to the control samples. Additionally, STN showed 7.84%–32% lower total plate count (TPC) than control (p < 0.05) on the 45th day of storage. Organoleptic properties demonstrated better sensory quality in STN in terms of color, texture, odor, and appearance. Hence, analyzing the present study, it can be concluded that Nappi treated with sorbitol extends the shelf life, and specifically with a 3 g/100 g sorbitol addition, it upholds the best attributes for 90 days without having an adverse effect on its sensory parameters, highlighting its efficacy for Nappi preservation.