Biochemical Taste Parameters in Meat and Sea Products

Kayim, Murathan; Çimen, Murat; Can, Erkan; Kizak, Volkan

doi:10.3923/javaa.2010.2246.2248

Cited by 7 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The Glu, Asp, Phe, Ala and Gly belonged to the umami-taste active amino acids and were very important to the flavour of food (Itou et al, 2006). Furthermore, their sodium salts have a synergistic effect on the umami flavour of nucleotides (Kayim et al, 2011). The highest content of umami-taste amino acids (UTAA) was 50.61 mg per 100 mL at day 1 for T1, suggesting that the strongest flavour was obtained.…”

Section: Soup Free Amino Acidsmentioning

confidence: 99%

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short‐term chilled storage

Yin

Luo

Fan

et al. 2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The effect of chilled, frozen and freeze‐chilled storage on quality of grass carp fillets and soups was evaluated by sensory score, total aerobic counts and biochemical quality. Fish fillets were stored at 4 °C for 6 days (T1), −40 °C for 12 h and then at −20 °C for 5 days (T2), −40 °C for 12 h and then at −20 °C for 5 days, followed by at 4 °C for 4 days (T3). T1 showed higher sensory score, salt‐soluble protein content, better colour and texture qualities than T2 and T3 within 3 days. All fillets kept good quality based on the acceptable limit of sensory score, total volatile basic nitrogen and total aerobic count during storage time. According to the transportation and retail time, chilled storage is appropriate when it is within 3 days. If it extends for 5 days, freeze‐chilling treatment keeps better quality, but later chilled fillets should be retailed within 4 days.

show abstract

Section: Soup Free Amino Acidsmentioning

confidence: 99%

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short‐term chilled storage

Yin

Luo

Fan

et al. 2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…These amino acids have been considered as the main contributors to the flavour of a soup (Randhawa andRanote 2004, Shiau et al 1997). Furthermore, their sodium salts have a synergistic effect on the flavour with nucleotides (Kayim et al 2011). Table 2 showed the total tasty amino acids in crucian carp soup accounted for more than 50% of the total FAA.…”

Section: Peptides Analysismentioning

confidence: 99%

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

Zhang

Yanjia

et al. 2011

J Food Sci Technol

View full text Add to dashboard Cite

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100°C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85°C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85°C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85°C sample. In conclusion, a cooking temperature of 85°C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

show abstract

“…Flavors accumulate in fats and thus are removed from the muscle with fat during purging (Howgate ). Stress induced increases in proteolytic activity and an altered metabolic state (Morzel and others ; Veiseth‐Kent and others ; Silva and others ) could also result in alterations in peptides and ribonucleotide metabolite concentrations, which contribute to meat and seafood flavor (Jones ; Kayim and others ).…”

Section: Resultsmentioning

confidence: 99%

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Ciaramella

Kim

Avery

et al. 2016

Journal of Food Science

View full text Add to dashboard Cite

Stress during fish culture alters physiological homeostasis and affects fillet quality. Maintenance of high-quality seafood is important to ensure the production of a marketable product. This study assessed how sequential stressors affect the sensory and quality characteristics of catfish (Ictalurus punctatus) fillets. Three stress trials were conducted where temperature (25 or 33 °C) and dissolved oxygen (DO, approximately 2.5 or >5 mg/L) were manipulated followed by socking and transport stress. After each stage of harvest (environmental stress, socking, and transport), fillet yield, consumer acceptability, descriptive evaluation, cook loss, tenderness, and pH were evaluated. Fillet yield decreased with increasing severity of environmental stress. Fillets from the severe stress treatment (33 °C, approximately 2.5 mg/L) received the highest acceptability scores (P < 0.05). Control fillets (25 °C, >5 mg/L) were the least acceptable (P < 0.05). Increased intensity of less favorable flavor attributes commonly associated with catfish resulted in the differences in acceptability among treatments. As fish progressed through the harvest event, cook loss decreased, tenderness increased, and pH increased, indicating that stress induced textural changes. The data suggest that although environmental stress results in slight changes in flavor attributes, its effects on acceptability are minor with fillets from all treatments still liked (>6 on a 9 point scale). Socking and transport were identified to positively affect textural characteristics of catfish fillets. Although the effects observed were not likely to negatively impact consumer acceptance, a strict management plan should be followed to maintain consistency in the product and avoid changes in stressors that might alter quality more drastically.

show abstract

Biochemical Taste Parameters in Meat and Sea Products

Cited by 7 publications

References 0 publications

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short‐term chilled storage

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short‐term chilled storage

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

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Contact Info

Product

Resources

About