Changes in Chemical and Sensory Properties of <i>Migaki‐Nishin</i> (Dried Herring Fillet) during Drying

Shah, A. K. M. Azad; Tokunaga, Chikara; Ogasawara, Masashi; Kurihara, Hideyuki; Takahashi, Kyoko

doi:10.1111/j.1750-3841.2009.01271.x

Cited by 16 publications

(14 citation statements)

References 25 publications

(28 reference statements)

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Section: Introductionmentioning

confidence: 99%

“…Lipolysis releases DHA which contributes to the characteristic taste and flavor of dried herring fillet (Shah et al, 2009b). In another study, it was also observed that non-enzymatic browning reactions occur in herring fillet during the drying period (Shah et al, 2009a).Creatine and creatinine have been reported as taste active components in many foods such as beef (Snider and Baldwin, 1981;Schlichtherle-Cerny and Grosch, 1998;Cambero et al, 2000), lamb and pork (Macy et al, 1970), Vietnamese fish sauce (Park et al, 2002) and dried skipjack (Fuke and Konosu, 1991). In a previous study, we found that creatine and creatinine enhanced the characteristic flavor of thickness, mouthfulness and continuity when added to the Japanese noodle soup (Shah et al, 2010).…”

mentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

“…It is thought that this is the period required for herring fillet to obtain its unique taste and flavor. Although, its primary purpose is preservation, drying gives the product a characteristic taste and flavor (Shah et al, 2009a).During the processing of dried herring fillet, a large number of biochemical reactions occur, some of which lead to improved quality and taste. Dried herring fillet contains a large number of compounds of interest including creatine and creatinine.…”

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confidence: 99%

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Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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This study was conducted to investigate the effect of drying time on creatine/creatinine ratios, and subsequently taste of herring fillet. Creatine and creatinine contents were quantified during drying of herring fillet by hydrophilic interaction liquid chromatography (HILIC) and their effect on sensory perception was determined. Results showed that creatine content decreased significantly (p < 0.05), while creatinine content increased during the drying period. Creatinine/creatine ratio of herring fillet increased significantly (p < 0.05) up to the eighth day of drying and plateaued out thereafter. Sensory evaluation revealed that addition of a mixture of creatine and creatinine (at the ratio between 95:5 and 75:25) to the Japanese noodle soup resulted in optimum flavor enhancement of soup characteristics such as thickness, mouthfulness and continuity. These results suggest that for dried herring fillet, optimum creatinine/creatine ratios are reached after 10 days of drying.Keywords: herring, seafood processing, creatine, creatinine, taste, sensory evaluation *To whom correspondence should be addressed. E-mail: azad_shh@yahoo.com † Present address: School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh IntroductionDried herring (Clupea pallasii) fillet (migaki nishin in Japanese) is highly appreciated as an ingredient in savory dishes due to its flavor enhancing properties. In particular, addition of dried herring fillet to noodle soup enhances flavor characters, such as thickness, mouthfulness, and continuity. These flavor characters are often called kokumi in Japanese. In Japan, processing of herring fillets are usually carried out by drying under controlled conditions. Processors usually sell their products after 10 days of drying. It is thought that this is the period required for herring fillet to obtain its unique taste and flavor. Although, its primary purpose is preservation, drying gives the product a characteristic taste and flavor (Shah et al., 2009a).During the processing of dried herring fillet, a large number of biochemical reactions occur, some of which lead to improved quality and taste. Dried herring fillet contains a large number of compounds of interest including creatine and creatinine. Creatine ( Fig. 1) and its phosphorylated derivative phosphocreatine are key components of the energy delivery process in several tissues. Moreover, creatine plays a vital role in the energy metabolism of skeletal muscle, providing the necessary energy for vigorous muscle contraction (Wyss and Kaddurah-Daouk, 2000). In contrast, in the muscle tissue, creatine is converted into creatinine (Fig. 1) non-enzymatically by intramolecular dehydration. This nonenzymatic conversion takes place easily under heating conditions such as meat cooking (del Campo et al., 1998) and heat increases the reaction rate (Wyss and Kaddurah-Daouk, Materials Herring (Clupea pallasii), captured at the coast of Kamchatka Peninsula, Russia, in October 2009 was obtained from a fishery processing c...

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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“…Japanese noodle soup was prepared according to the method described by Shah et al (2009), diluted with six volumes of distilled water and used as the control solution.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Supercritical Fluid Extraction of “Koku” Enhancing Compounds from Fish and Fishery by-Products

Shibata

Onodera

Kumagai

et al. 2014

FSTR

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The potential of supercritical carbon dioxide (SC-CO 2 ) extraction of "koku" enhancing compounds from dried herring fillet ("Migaki-nishin" in Japanese) and sturgeon liver was explored. "Koku" enhancing compounds from a water-soluble extract and a mixed water miscible SC-CO 2 extract were isolated and evaluated for their effects on sensory perception. Results showed that only select compounds were found in the mixed water miscible SC-CO 2 extract compared to the complicated composition of the water-soluble extract. A notable feature was that the mixed water miscible SC-CO 2 extract contained "koku" enhancing compounds, e.g., nicotinamide, glycerol and creatine. This study revealed for the first time that these compounds were extracted by SC-CO 2 extraction and that nicotinamide enhances "koku". We also extracted "koku" enhancing compounds from sturgeon liver using the SC-CO 2 extraction technique. Instrumental analysis revealed that the sturgeon liver contained relatively large amounts of nicotinamide and glycerol. Thus, it is suggested that this technique might be applicable to the extraction of select compounds from fish and fishery by-products.Keywords: "koku", supercritical carbon dioxide (SC-CO 2 ), nicotinamide, glycerol, creatine, sensory evaluation IntroductionDried herring (Clupea pallasii) fillet, called "Migaki-nishin" in Japanese, is a traditional popular food item in Japan due to its remarkable flavor-enhancing properties. It is widely used as an ingredient in savory dishes, including noodles. In particular, the addition of dried herring fillet to noodle soup enhances flavor characteristics such as mouthfulness and continuity. The flavor characteristic that encompasses the sensation of mouthfulness and taste continuity is known as "koku" in Japanese. It has been reported that the addition of a dialyzed water-soluble fraction (MW 1000 _ 5000 Da) of "Migaki-nishin" to Japanese noodle soup enhanced "koku" (Shah et al., 2010). Furthermore, it was reported that pyrazines and some peptides, generated together in certain foods during the process of boiling or aging for extended periods, M. Shibata et al. 1200 form "koku" (Ogasawara, 2003). It is also known that some γ-glutamyl peptides such as glutathione enhance "koku" (Ueda et al., 1997;Kawajiri, 1999;Dunkel et al., 2007;Toelstede et al., 2009).The flavor of fish and shellfish principally originates from extractive components (Konosu and Yamaguchi, 1982). In general, most flavor components of foods are water-soluble, and include nucleotides, amino acids, peptides, organic acids and bases, and inorganic ions. Conventionally, flavor components from foods are recovered by the water extraction method. However, this method has a number of drawbacks, such as low selectivity, high energy costs, and the possible loss of volatile compounds during water removal. On the other hand, the high solubility and mass transfer rate makes extraction with a supercritical fluid very attractive.Additionally, supercritical fluid extraction has better transport properties t...

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Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Chaula

Jacobsen

Laswai

et al. 2023

Food Science & Nutrition

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For ages, indigenous small fish species have been important in food and nutritional security of poor communities in low income countries. Freshwater fish, in particular fatty fish species are attracting a great attention because they are good sources of health promoting long chain omega‐3 fatty acids. Docosahexaenoic acid (DHA, C22:6n‐3), Docosapentaenoic acid (DPA, C22:5n‐3) and eicosapentaenoic acid (EPA, C20:5n‐3) are the main omega‐3 PUFAs known to confer health benefits in humans if consumed in required amounts. While nutritionally valued, omega‐3 PUFAs in fish are susceptible to oxidative damage during processing, transportation and subsequent storage. Lake Victoria sardines (Rastrineobola argentea), are rich source of chemically unstable omega‐3 fatty acids DHA, DPA and EPA. Traditionally, sardines are preserved by sun drying, deep frying and smoking. Sardine products are transported, stored and marketed at ambient temperatures. Generally, uncontrolled and higher temperatures are known to increase vulnerability of polyunsaturated fatty acids to oxidation which in turn results into loss of nutritional and sensory qualities. This study investigated changes of fat acids in sun dried, deep fried and smoked sardines during storage. Lipolysis and the progressive hydroperoxides formation were monitored by free fatty acids (FFAs) and peroxide value (PV) respectively. None volatile secondary products of lipid oxidation were measured by thiobabituric acid reactive substances (TBARS). Fatty acids were analyzed by gas chromatography with a flameionization detector (GC‐FID). Deep fried sardines maintained the lowest and apparently stable PV, TBARS and FFAs. Proportions of saturated fatty acids and polyunsaturated fatty acids decreased with time while that of monounsaturated fatty acids increased. Omega‐3 fatty acids EPA, DPA and DHA decreased with increase in storage time. In 21 days of storage, DHA was oxidized beyond detectable levels in all sardine products. Gradual increase in FFAs in sun dried sardines was suggestive of lipid hydrolysis induced by enzymes.

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

Cited by 16 publications

References 25 publications

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Supercritical Fluid Extraction of “Koku” Enhancing Compounds from Fish and Fishery by-Products

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

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