Odor Control in Foods Using Dietary Fibers

Abstract

The aim of the present work is to determine the ability of wheat bran to eliminate an unpleasant fish smell by converting volatile extractive substances to nonvolatile ones, as well as the effect of wheat bran on the nutritional value of thermally treated samples of minced muscle tissue of fish. The main methods for research include the Kjeldahl’s method for determining the content of nitrogenous extractives, the gas-liquid chromatography for determining the composition of fatty acids, and the test organism of Tetrahymena pyriformis ciliate for determining the relative biological value. As a result, the ability of dietary fibers to eliminate an unpleasant fish smell by converting volatile nitrogenous extractives into nonvolatile ones has been shown by the example of wheat bran: in a series of experiments to identify the dependence of the content of trimethylamine oxide and nitrogen of volatile bases in samples of minced muscle tissue of the navaga, depending on the proportion of added wheat bran, it has been found that in all samples there is a decrease in the content of extractives with an increase in the mass fraction of wheat bran. Moreover, unmilled bran more actively contributes to the process of neutralizing odor. The fatty acid composition of the lipids of the Far Eastern navaga Eleginus gracilis, wheat bran and their mixture, and the effect on the relative biological value determined on the test organism of experimental samples after thermal treatment (scalding and boiling) have been identified.