|
Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
Mechanism involved in the formation of characteristic taste and flavor during the production of dried herring (Clupea pallasii) fillet
| Title: | Mechanism involved in the formation of characteristic taste and flavor during the production of dried herring (Clupea pallasii) fillet |
| Authors: | Shah, A.K.M. Azad Browse this author | | Ishihara, Tomoe Browse this author | | Ogasawara, Masashi Browse this author | | Kurihara, Hideyuki Browse this author →KAKEN DB | | Baba, Naomichi Browse this author | | Takahashi, Koretaro Browse this author →KAKEN DB |
| Keywords: | Herring | | fatty acid | | water-soluble fraction | | sensory perception |
| Issue Date: | 2010 |
| Publisher: | Japanese Society for Food Science and Technology |
| Journal Title: | Food Science and Technology Research |
| Volume: | 16 |
| Issue: | 3 |
| Start Page: | 201 |
| End Page: | 208 |
| Publisher DOI: | 10.3136/fstr.16.201 |
| Abstract: | The objective of this study was to identify the mechanisms responsible for the characteristic taste and flavor of dried herring fillet (DHF, migaki-nishin in Japanese). Dialyzed water-soluble fractions (DWSF) obtained from the herring fillet dried for 4 days were mixed with fatty acids and the reaction products were evaluated for their effects on sensory perception. Further, to clarify the mechanisms of in situ chemical changes in DHF lipid, ESI-MS analysis was done using phosphatidylcholine probe. Sensory evaluation revealed that addition of the reaction products of DWSF with docosahexaenoic acid to Japanese noodle soup significantly (P < 0.05) enhanced the soup flavor characters such as thickness, mouthfulness, and continuity, compared to the reaction products of DWSF with linoleic acid or capric acid. ESI-MS analyses showed that lyso-derivatives were the most abundant compounds in the lipid fraction of DHF. A small amount of lipid oxidation products and their reaction products were also observed in DHF. This study demonstrated that during the drying period, partial hydrolysis of lipids released free fatty acids. These free fatty acids or their oxidation products might react with amino acid related compounds to generate the characteristic taste and flavor of DHF. |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/45473 |
| 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
|
