The characteristic flavors, with the exception of umami, of dried bonito stock not only enhanced saltiness but also improved palatability, namely the acceptability, of salt-reduced foods. However, the respective effects of odorants and tastants of dried bonito stock on palatability have yet to be fully explained. Thus, the effect of dried bonito stock aroma on saltiness enhancement and palatability improvement in salt-reduced food was evaluated by sensory assessment. Probit analysis indicated that aromas of the stocks, arabushi and karebushi, did not affect the intensity of saltiness. However, the test sample with aromas of dried bonito stocks was significantly more palatable than the reference sample. The effects of the taste of dried bonito stock were also evaluated. Probit analysis indicated that enhanced saltiness was not observed in the MSG solution but was observed with the dried bonito stocks, when controlled for aroma. These results suggest that saltiness enhancement by dried bonito stock was caused by the characteristic taste (excluding umami) of dried bonito stock, while its characteristic aroma and umami were involved in preventing the loss of palatability of a low-salt diet. Moreover, it was found that using a combination of karebushi and dried kelp, as material for making stock, could contribute effectively to the preparation of palatable salt-reduced foods in Japan. Invention of new seasonings for improving the palatability of salt-reduced foods could exploit these findings.
A traditional Japanese umami-rich stock, dried bonito stock, was reported to improve the palatability of a low-salt diet due to its characteristic aroma. Two pathways are available for the presentation of odors: the orthonasal and retronasal pathways. Aroma is perceived through the orthonasal pathway. In contrast, retronasal application of odors is thought to evoke different sensations from the orthonasal pathway, which is typically perceived as taste and modifies taste. Therefore, the effect of retronasal odor on salt-reduction might be different from that of aroma, that is, orthonasal odor. Thus, the effects of the retronasal odor of dried bonito stock on the enhancement and improvement of palatability upon salt reduction were examined using sensory evaluation. Moreover, the contributions to flavor expression and palatability of dried bonito stock were also investigated. Although the retronasal odor of dried bonito did not enhance saltiness, it improved the palatability of saltiness. In the presence of no tastants except 0.68% NaCl, a content 15% less than that of Japanese traditional soup, the retronasal odor of dried bonito generated umami, enhanced the suitability for dried bonito stock, and increased palatability. This indicates that the retronasal odor of dried bonito stock could improve the palatability of a salt-reduced diet. These findings can be applied to the development of new seasonings for improving the palatability of salt-reduced foods.
Histochemical properties of eosin-Y positive component (EPC), which was proposed as an index for judging the quality of katsuobushi, were examined in terms of immunohistochemistry using anti-actin, -myosin, -lactate dehydrogenase (LDH), and -myoglobin polyclonal antibodies or antiserum. EPC was reacted with four antibodies and the reactants were detected dominantly in the intracellular compartmentation of muscle cell in the katsuobushi manufactured from raw materials caught by pole and line (KPL) and in the intercellular space of muscle cell in the katsuobushi manufactured from raw materials caught by purse seine (KPS).Immunohistochemical analysis with anti-laminin polyclonal antibody revealed the existence of a signiˆcant number of cells with unclear endomysium, suggesting cell disruption, in KPS in comparison with KPL.These results suggested that EPC was mainly composed of myoˆbrillar and sarcoplasmic proteins such as actin, myosin, LDH and myogloblin, and that the reduction of the intracellular EPC in KPS was caused by the spillage of EPC from the intracellular compartmentation of muscle cell to the intercellular space resulting from endomysium disruption being due to unknown factors in the manufacturing process of KPS.
The sliced fushi manufactured from the raw materials caught by pole and line (SK PL) and purse seine (SK PS) were examined in terms of yield of powder in the manufacturing process, bulk, pressure-resistant strength, and inosine 5′ monophosphate (IMP) content, and the muscle tissues of both katsuobushi were also analyzed histochemically using eosin Y staining.In comparison with SK PS, SK PL yielded a signiˆcantly lower percentage of the powder ( p<0.05), and possessed a signiˆcantly higher value ( p<0.05) in the bulk, the pressure-resistant strength, and the IMP content, indicating that SK PL had clearly higher quality than SK PS.Histochemical analysis revealed that the ratio of eosin Y positive components (EPC) remaining in muscle cells of SK PL was higher than that of SK PS. We also found that the EPC existing situation index (ASPC) estimated from the quantity and the quality of EPC in muscle cells was closely correlated with the yield of powder, the bulk, and the IMP content of the sliced fushi.These results suggested that the ASPC was a suitable index to judge the quality of katsuobushi, and a useful tool for studying the development of the manufacturing process to produce a high quality katsuobushi from the raw materials caught by purse seine.
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