Fish flavor

Abstract

This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline fish exhibit a variety of unsaturated carbonyls and alcohols derived from enzymatic and nonenzymatic oxidation of polyunsaturated fatty acids (PAs). These features are discussed, as are the effects of different enzymatic activities on PA oxidation and the effects of pH on mechanisms of formation of the volatiles. The monotonous volatile constitution of saltwater fish is likely caused by an unknown antioxidation system restraining the fish from oxidizing. The variety of constitution of euryhaline fish, especially that of anadromous fish under spawning conditions, could result from the loss of that system. The thermal environments of heated foods are also reviewed. The basic environment of fish, which allows the formation of flavor compounds, is discussed to confirm the volatiles found in unheated fish.

Acceptance of Freshwater Fish Meal Among Students in Universiti Kebangsaan Malaysia

“…Secara amnya, ikan air tawar dikenali melalui sifat fi zikalnya yang berbau hanyir. Hal ini kerana, ikan jenis ini membebaskan sejenis bahan iaitu pyrrolidine dan bahanbahan yang berbau tanah yang memberi kesan kepada tahap kematangan ikan dan pencemaran air (Kawai & Sakaguchi 1996). Ikan air tawar yang biasa terdapat di pasaran adalah seperti tilapia hitam, tilapia merah, keli, belut, patin, toman dan baung.…”

Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile

“…Acetaldehyde can be formed from the oxidized product of eicosapentaenoic acid via α/β double-bonded hydration and retro-aldol condensation (Kawai, 1996;Duflos et al, 2006).…”

Flavor and Lipid Chemistry of Seafoods: An Overview

“…The taste active constituents, which are generally non-volatile compounds, such as free amino acids, nucleotides, sugars, mineral salts, etc., have attracted considerable attention and their importance to seafood flavor is well document (14)(15)(16)(17)(18)(19)(20)(21). Several excellent reviews have also been reported on the subject of seafood flavor (7 7, 19\ 22-34).…”