Mechanism Involved in the Formation of Characteristic Taste and Flavor during the Production of Dried Herring (Clupea pallasii) Fillet

Abstract

The objective of this study was to identify the mechanisms responsible for the characteristic taste and flavor of dried herring fillet (DHF, migaki-nishin in Japanese). Dialyzed water-soluble fractions (DWSF) obtained from herring fillet were dried for 4 days, mixed with fatty acids, and the reaction products were evaluated for their effects on sensory perception. To clarify the mechanisms of in situ chemical changes in DHF lipid, ESI-MS analysis was done using a phosphatidylcholine probe. Sensory evaluation revealed that addition of the reaction products of DWSF with docosahexaenoic acid to Japanese noodle soup significantly (P < 0.05) enhanced soup flavor characteristics, such as thickness, mouthfulness, and continuity, compared to the reaction products of DWSF with linoleic acid or capric acid. ESI-MS analyses showed that lyso-derivatives were the most abundant compounds in the lipid fraction of DHF. A small amount of lipid oxidation products and their reaction products were also observed in DHF. This study demonstrated that during the drying period, partial hydrolysis of lipids released free fatty acids. These free fatty acids, or their oxidation products, might react with amino acid-related compounds to generate the characteristic taste and flavor of DHF.

Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature

“…In our study, significantly the highest PV was observed for fish with 90 days of storage, and the value was higher than the acceptable limits (PV ≤ 20 meq/kg fish lipid) for human consumption [24]. However, a slightly oxidized product enhances the characteristic taste and flavor of dried herring fillets [25]. Shah et al [19] reported that the PV (5.52-11.86 meq/kg) of lipids increased significantly during the drying of herring (Clupea pallasii) fillets.…”

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

“…In general, most flavour components are water-soluble including nucleotides, amino acids, peptides, organic acids, organic bases, and inorganic ions. It is well known that peptides and amino acids are the primary ingredients that contribute to the taste of fish and meat products (Biswas et al 2005, Shah et al 2010a). Cambero et al (2000) analyzed the relationship of compounds with the flavour of beef soup developed at different cooking temperatures.…”

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

“…Flavor is one of the most critical characteristics of soups and broths. Most flavoring components are soluble in water, such as nucleotides, amino acids, and peptides, which are the main components that contribute to the flavor of fish [ 29 , 30 ]. In the sensory characteristics of the base broth (broth 1), salt, oil, and peppercorns, followed by monkfish, were perceived with greater intensity.…”