Forty-nine species (87 samples) of marine macroalgae from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- and 4-bromophenol, 2,4- and 2,6-dibromophenol, and 2,4, 6-tribromophenol. All five bromophenols were found in 62% of samples, four in 32% of samples, and three in the remaining 6% of samples. 2, 4,6-Tribromophenol was found in all samples and, with few exceptions, was present in the highest concentrations. The total bromophenol content determined on a wet-weight basis varied widely across species from 0.9 ng/g in the green alga Codium fragile to 2590 ng/g in the red alga Pterocladiella capillacea. Species with the highest concentrations of bromophenols were all collected from sites exposed at low tide. The study demonstrates the wide occurrence of bromophenols in marine algae and provides a possible source of such compounds in fish that feed predominantly on ocean plants. The possible effect that dietary marine algae has on the flavor of omnivorous ocean fish is discussed.
Thirty samples of 9 species of prawns (shrimp) harvested from sites
along the eastern coast of
Australia and 10 samples of two cultivated species were analyzed by
GC/MS for the key flavor
components, 2- and 4-bromophenol, 2,4- and 2,6-dibromophenol, and
2,4,6-tribromophenol. In the
commercially important wild-harvested species, Penaeus plebejus,
P. esculentus, and P.
latisulcatus,
the total bromophenol content was found to vary between 9.5 and 1114
ng/g, while in the major
cultivated species, P. monodon, the total bromophenol
content was <1 ng/g. Sensory analyses of
10 samples of wild-harvested prawns showed that the meat of these
animals had briny, ocean-like,
and prawn-like flavors, whereas all five samples of cultivated prawns
were described as bland.
Furthermore, analysis by GC/MS of the heads (including the gut)
and tails of these animals showed
that in wild-harvested prawns the average total bromophenol content in
the heads was 6.8 times
greater than that in the tails; in cultivated animals it was only 3
times greater. These observations
support the opinion that bromophenols are derived from components of
the diets of these animals.
The paper discusses the likely dietary sources of these compounds
in Australian prawns and a
possible controlled dietary procedure to improve the flavor of
cultivated animals.
Keywords: Prawns; bromophenols; GC/MS analysis; flavor; sensory analysis;
dietary origins
2,6-Dibromophenol was identified as the cause of an iodoform-like off-flavour 2,4, were also identified in all species of prawn examined. Handling and processing procedures which could reduce the severity of the off9avour in susceptible species are described.
Thirty-two species of ocean fish from eastern Australia were analyzed by GC/MS for the key flavor
components 2- and 4-bromophenol, 2,4- and 2,6-dibromophenol, and 2,4,6-tribromophenol. With
the exception of one species, bromophenols were found in all species of benthic carnivores, diverse
omnivores, and restricted omnivores but were not detected in five species of pelagic carnivores.
The total bromophenol content in whole fish varied greatly between species from not detected to
438 ng/g. Separate analysis of the gut and flesh showed that the gut contained the bulk of the
bromophenols, supporting opinions that these compounds were derived from components of the fishes'
natural diets. The paper discusses likely dietary sources of bromophenols in Australian fish, arguing
that polychaetes are major sources of bromophenols in benthic carnivores and diverse omnivores,
and marine algae are sources of bromophenols in restricted omnivores. The importance of
bromophenols in the flavor of Australian ocean fish is also discussed.
Keywords: Fish; bromophenols; GC/MS analysis; dietary origins; polychaetes; marine algae; flavor
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