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Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/44663

Title: Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet
Authors: Shah, A.K.M. Azad Browse this author
Ogasawara, Masashi Browse this author
Egi, Makoto Browse this author
Kurihara, Hideyuki Browse this author →KAKEN DB
Takahashi, Koretaro Browse this author →KAKEN DB
Keywords: Herring
taste
kokumi
creatine
creatinine
sensory evaluation
Issue Date: Sep-2010
Publisher: Elsevier
Journal Title: Food Chemistry
Volume: 122
Issue: 1
Start Page: 249
End Page: 253
Publisher DOI: 10.1016/j.foodchem.2010.02.072
Abstract: Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced the soup flavour characters such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine.
Type: article (author version)
URI: http://hdl.handle.net/2115/44663
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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