Composition of Flavour Non Volatile Compound Steamed Snakehead Fish (Channa striata)

Abstract

This research aims to identify the composition of non-volatile flavor compounds contained in steamed snakehead fish (Channa striata). This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; Integrated Laboratory of IPB. The study was conducted experimentally by treating samples of fresh snakehead fish and steamed snakehead fish (at a temperature of 100oC for ± 30 minutes). A simple product description test was carried out on samples which included appearance, meat, aroma, texture, and taste. Identification of non-volatile flavor compounds using High Performance Liquid Chromatography (HPLC). The results showed that the product description test of steamed snakehead fish has an external appearance that is almost the same as fresh snakehead fish, the skin peels easily and the eyes of the fish are cooked. The texture of the meat is easy to tear. The distinctive aroma of a specific type of snakehead fish. Steamed snakehead fish has a distinctive taste mixed with the sensation of mud. The non-volatile flavor compounds identified as many as 15 amino acid compounds in the steamed snakehead fish sample. The two umami amino acids are 3,40% glutamic acid and 2,23% aspartic acid. The four sweet amino acids are alanine 1,28%, threonine 1,00%, glycine 0,94% and serine 0,84%. Nine bitter amino acids are lysine 2,12%, leucine 1,76%, arginine 1,37%, valine 1,08%, isoleucine 1,08%, phenylalanine 0,95%, tyrosine 0,76%, methionine 0,66% and histidine 0,55%.

Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment

“…As shown in Figure 3 A and Table S4 , MS-10:0 had the highest total amino acid content, up to 106.53 mg/100 mL, and the content of all types of free amino acids in this group was significantly higher than that of other comparison groups ( p < 0.05), which may indicate more affluent taste properties. Glutamic acid, glycine, and alanine constituted the umami taste, which was one of the basic tastes used in aquatic food sensory testing [ 26 ]. The high content of free amino acids and essential amino acids in crucian carp soup was histidine (55.4 mg/100 mL), which has various physicochemical functions, such as antioxidant activity, immunomodulatory activity, and anti-inflammatory activity [ 26 ].…”

“…Glutamic acid, glycine, and alanine constituted the umami taste, which was one of the basic tastes used in aquatic food sensory testing [ 26 ]. The high content of free amino acids and essential amino acids in crucian carp soup was histidine (55.4 mg/100 mL), which has various physicochemical functions, such as antioxidant activity, immunomodulatory activity, and anti-inflammatory activity [ 26 ]. With the increase in RS addition, the mass concentration of various free amino acids decreased, and the taste characteristics were weakened.…”