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Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying

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Title: Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
Authors: Shah, A. K. M. Azad Browse this author
Tokunaga, Chikara Browse this author
Kurihara, Hideyuki Browse this author →KAKEN DB
Takahashi, Koretaro Browse this author →KAKEN DB
Keywords: Migaki-nishin
lipid oxidation
lipolysis
phospholipid
DHA
taste
kokumi
Issue Date: 1-Aug-2009
Publisher: Elsevier
Journal Title: Food Chemistry
Volume: 115
Issue: 3
Start Page: 1011
End Page: 1018
Publisher DOI: 10.1016/j.foodchem.2009.01.023
Abstract: This study was conducted to investigate the changes in lipids and their effect on the taste of migaki-nishin during drying. Lipid was extracted from herring fillets on different drying stages to measure the degree of lipid oxidation and changes in lipid composition, and fatty acid profile. Peroxide value, carbonyl value and acid value of the lipids were significantly increased (P < 0.05) during the drying period. Marked increase in free fatty acids, with decreases in triglyceride and phospholipid content were observed in proportion to drying time and this result suggested that hydrolysis was induced by lipases and phospholipases. The decreases in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were observed in the total lipids and phospholipid fraction. In addition, significant increase in PUFAs especially DHA was found in the free fatty acid fraction. Sensory evaluation showed that an addition of DHA to mentsuyu significantly (P < 0.05) enhances the intensities of thickness, mouthfulness and continuity. These results suggest that during drying period lipid oxidation was not only occurred but also lipolysis predominantly released DHA, which might have a contribution to kokumi enhancement of migaki-nishin.
Type: article (author version)
URI: http://hdl.handle.net/2115/42986
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 高橋 是太郎

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