Flavour of fish

Abstract

Very fresh fish are characterized by mild, delicate flavours and aromas that are contributed by volatile 6-, 8-, and 9-carbon carbonyls and alcohols arising from the action of lipoxygenases on long-chain polyunsaturated fatty acids. In marine fish these green, planty, and melony flavour notes are usually accompanied by various sea-like or iodine-like flavour notes that are provided by bromophenols that are accumulated from the environment via the food chain. The flavour of prime salmon results in part from the co-oxidation of carotenoid pigments and polyunsaturated fatty acids which yield characterizing aroma compounds. Flavour quality deterioration in fish is caused by microbial activity and endogenous enzymic activity which results in the destruction of some compounds and the formation of others. When autoxidation of unsaturated fish lipids progresses to a stage where 2,4,7-decatrienals and other carbonyls occur above threshold values, fishiness or cod liver oil-like flavours become apparent. Chemical alterations of volatile compounds during storage and processing also contribute to various fish flavours. Very fresh fish flavoursVery fresh flavours and aromas are characterized by mild, green, and planty notes that are easily recognized and readily associated with fresh fish. Depending on the nature of the fish, very fresh flavours are often accompanied by species-related flavours, such as those encountered for salmon. The chemical basis of the fresh fish flavour system is centred in the polyunsaturated fatty acids of fish lipids. The major flavour impact compounds are several 6-, 8-, and 9-carbon aldehydes, ketones, and alcohols which are derived from the fatty acids via specific lipoxygenase activity (Josephson and Lindsay, 1986). While some researchers have argued that NADH-dependent microsomal oxidase (Shewfelt et ai., 1981;Slabyj and Hultin, 1984) and a myeloperoxidase (Kanner and Kinsella, 1983; Kanner et aI., 1986)

Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia (Oreochromis niloticus) during refrigerated storage

“…The TBA value is widely used as an indicator of lipid oxidation in fish muscle. The presence of TBA‐reactive substances arises from a series of secondary reactions, which follow the primary auto‐oxidation process and lead to the decomposition of lipid hydroperoxides to aldehydes and ketones (Lindsay, 1991).…”

Chilled storage of golden gray mullet (Liza aurata)

“…2d) and no significant differences were observed between the samples stored in ice and in the refrigerator. The presence of FFA is undesirable since the fatty acids may be converted to odorous volatiles (Lindsay, 1991). Barassi, Pecora, Roldan, and Trucco (1987) reported a direct relationship between FFA release and loss of fish freshness for hake (Merluccius hubbsi).…”

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

“…TBA value has been widely used to estimate the extent of lipid oxidation (Shahidi, 1994) and the presence of TBA reactive substances is due to the second stage auto-oxidation during which peroxides are oxidized to aldehyde and ketone (Lindsay, 1991). TBA value of various samples during storage at 4 AE 1 C is depicted in 2002) and Fan et al (2008).…”