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

Shah, A. K. M. Azad; Tokunaga, Chikara; Kurihara, Hideyuki; Takahashi, Koretaro

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

Shah, A. K. M. Azad; Tokunaga, Chikara; Kurihara, Hideyuki et al.

Food Chemistry, 2009, 115(3), 1011-1018

Permalink : https://hdl.handle.net/2115/42986

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アクセス権	open access
URI	https://hdl.handle.net/2115/42986
タイトル	Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
著者	Shah, A. K. M. Azad ; Tokunaga, Chikara ; Kurihara, Hideyuki ; Takahashi, Koretaro
著者名 Shah, A. K. M. Azad
著者名 Tokunaga, Chikara
e-Rad_Researcher 40234570 著者名 Kurihara, Hideyuki
e-Rad_Researcher 90125328 著者名 Takahashi, Koretaro
言語	英語
キーワード	Migaki-nishin
	lipid oxidation
	lipolysis
	phospholipid
	DHA
	taste
	kokumi
発行日	2009-08-01
出版者	Elsevier
収録物名	Food Chemistry
巻(号)	115(3)
ページ	1011-1018
抄録	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.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0308-8146
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.foodchem.2009.01.023