content and rancid ancid ancid ancid ancid off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage.

No abstract

By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil-in-water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil droplet sizes, consisting of 10% triacilglycerol purified from tuna, sardine or soybean oil, 0.5% emulsifier and water were prepared by ceramic membrane filtration. Organoleptic analysis showed that the impressions of sweetness, bitterness and umami, which were developed by addition of certain taste substances, were different between o/w emulsions with different oil droplet sizes. The results of two-bottle choice tests, which were carried out using olfactory-blocked mice, showed that o/w emulsions with 1.00-µm droplets, with added sweet or bitter substances, were preferred to emulsion with 5.50-µm droplets. These results suggest that the droplet size of o/w emulsion remarkably influences certain taste impressions created by added taste substances.

To elucidate the contribution of docosahexaenoic acid (DHA) in triacylglycerol to tuna oil specific taste effects, suppression of bitterness and enhancement of umami, we conducted sensory analysis employing an oil-in-water emulsion prepared with taste substances and the oils differed in the DHA content. The tuna oil specific taste effects were linearly dependent on DHA content. The increase of DHA in oil also linearly enhanced umami and flavor (continuity and richness) of synthetic tuna extract. These results indicate that DHA, a major fatty acid of tuna oil, greatly contributes to tuna oil specific effects on basic tastes and flavor.

No abstract