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Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying

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Title: Changes in Chemical and Sensory Properties 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
Ogasawara, Masashi Browse this author
Keywords: Herring
seafood processing
peptides
Maillard reaction
taste
Issue Date: 6-Aug-2009
Publisher: Institute of Food Technologists
Journal Title: Journal of Food Science
Volume: 74
Issue: 7
Start Page: 309
End Page: 314
Publisher DOI: 10.1111/j.1750-3841.2009.01271.x
PMID: 19895496
Abstract: Migaki-nishin is a Japanese term that refers to dried herring fillets. It is widely consumed in Japan due to its characteristic flavor enhancing properties. This study was conducted to investigate the changes in chemical and sensory properties of migaki-nishin during drying. Chemical analyses showed that extractive nitrogen and amount of peptides increased significantly (P < 0.05) up to the eighth day of drying and then slightly decreased by the tenth day. Glutamic acid, alanine, glycine, and histidine were the most abundant free amino acids and the largest increase was found in samples dried for 10 days. A decrease in Hunter’s L* value (lightness) and increase in b* value (yellowness) as well as browning intensity suggested that nonenzymatic browning occurred in migaki-nishin during drying. Fluorescence spectrophotometric determination also revealed that Maillard reactions progressed throughout the drying period. In addition, available lysine content and free amino groups decreased significantly (P < 0.05) as drying progressed. Sensory evaluation showed that addition of water-soluble extracts to Japanese noodle soup (mentsuyu) linearly enhanced the flavor characteristics such as thickness, mouthfulness and continuity with the increased length of drying time. These results suggest that during the drying period, proteolysis as well as Maillard reaction products increased markedly, which might contribute to the characteristic taste and flavor of migaki-nishin.
Type: article (author version)
URI: http://hdl.handle.net/2115/43978
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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