Gc‐ms Identification of the Volatile Compounds Extracted From Roasted Turkeys Fed a Basal Diet Supplemented With Tuna Oil: Some Comments on Fishy Flavor

Crawford, Ladell; Kretsch, Mary J.

doi:10.1111/j.1365-2621.1976.tb01198.x

Cited by 33 publications

(9 citation statements)

References 16 publications

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“…The major problem with high levels of fish oils or meals fed to fowl is their disposition to taint the edible meat, a result which can also be obtained with linseed oil (Crawford and Kretsch 1976). In the case of fish oils it has been reported that a level of 1.5 % will taint the broiler carcasses (Fry et at 1965).…”

Section: Discussionmentioning

confidence: 99%

Effect of redfish meal enriched diets on the taste and n‐3 pufa of 42‐day‐old broiler chickens

1989

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A B S T R A C TBroiler chickens were fed diets supplemented with redfish meal at levels of 4,8 and 12 %. A control group was f e d with an all-vegetable protein diet. After 42 days the birds were slaughtered and edible tissues (white, dark and skin) were analysed for lipid content and composition. The white and dark meats were tasted organoleptically for the possible presence of '$shy' off-J2avours. There was no change in the content or class composition of the lipids with diet or sex of the bird, but in meats an increase in fish meal in the diet caused an increase in the level of n-3 polyunsaturated fatty acids present, especially 20:5n-3 eicosapentaenoic acid, 22:5n-3 docosapentaenoic acid and 22:6n-3 docosahexaenoic acid at the expense of n-6 fatty acids. T h e enrichment was most pronounced in white meat of both male and female birds and could make a contribution of n-3 polyunsaturated fatty ucids to the human diet quantitatively similar to that of an equal portion of lean white fish. Taste panel results showed that there was no signfmnt diyerence in flavour or taste among any of the samples. There was a tendency for the 12 % dietary group

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Section: Discussionmentioning

confidence: 99%

Effect of redfish meal enriched diets on the taste and n‐3 pufa of 42‐day‐old broiler chickens

1989

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“…Numerous reports can be found in the literature concerning flavor or volatile components of oils from plants or animals. However, many of these studies used multiple steps for sample extraction and fractionation (5)(6)(7)(8)(9)(10) or high temperature sampling of oil samples (8,(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28). The former methods were labor-intensive and time-consuming, while the latter ap-Presented atthe AOCS meetingin New Orleans, LA in May 1987.…”

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confidence: 99%

Characterization of volatile components of menhaden fish (brevoortia tyrannus) oil

Hsleh

Williams

Vejaphan

et al. 1989

J Americ Oil Chem Soc

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Volatile odor components of winterized and undeodorized menhaden(Brevoortia tyrannus) oil were characterized by dynamic headspace concentration on a porous polymer trap, thermal desorption, cryogenic focusing, high resolution gas chromatography, mass spectrometry and chromatography‐coupled descriptive odor evaluation. Many volatile odor components derived from lipid oxidation in the fish oil were identified. These included, among others, short‐chain saturated and unsaturated aldehydes and ketones, as well as short‐chain carboxylic acids. The former imparted greasy, oily, oxidized oil and green grassy or green plant‐like odors, and the latter gave rather objectionable sweaty odors. Normal alkanes were detected as major volatiles without significant odors. The odor‐significant volatile components may be used as specific flavor quality markers to determine deodorization efficiency on crude fish oil and to monitor flavor stability of purified oils. This combined analytical approach can be readily applied to the study of volatile components in other oils.

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“…Earlier workers generally have attributed much of the characteristics aroma of fresh fish to nonenzymic autoxidation products of highly unsaturated fatty acids in fish (Yu et al, 1961;Stansby, 1962;Mejboom and Stroink, 1972;Badings, 1973;McGill et al, 1974McGill et al, , 1977Crawford et al, 1975; Ke et al, 1975; Crawford and Kretsch, 1976; Ikeda, 1979). Fish-like aromas that resemble those of oxidized fish oil also develop in oxidizing butter, soybean, and linseed oils (Forss et al, 1960;Badings, 1970;Seals and Hammond, 1970), and these occurrences have usually been interpreted as support for the view that nonenzymic processes are responsible for the aroma of fishes.…”

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confidence: 99%

Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides)

Josephson¹,

Lindsay²,

Stuiber³

1984

J. Agric. Food Chem.

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Gc‐ms Identification of the Volatile Compounds Extracted From Roasted Turkeys Fed a Basal Diet Supplemented With Tuna Oil: Some Comments on Fishy Flavor

Cited by 33 publications

References 16 publications

Effect of redfish meal enriched diets on the taste and n‐3 pufa of 42‐day‐old broiler chickens

Effect of redfish meal enriched diets on the taste and n‐3 pufa of 42‐day‐old broiler chickens

Characterization of volatile components of menhaden fish (brevoortia tyrannus) oil

Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides)

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