Shelf‐life of Sterile Yellow‐eyed Mullet (<i>Aldrichetta forsteri</i>) at 4°C

Fletcher, Graham C.; Statham, Jo A.

doi:10.1111/j.1365-2621.1988.tb13523.x

Cited by 44 publications

(32 citation statements)

References 7 publications

(10 reference statements)

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“…At a high concentration, AMP contributes to the umami taste, while at a low concentration, it contributes to the sweetness [40]. In addition, Hx also contributes to a bitter taste, which has a negative influence on the taste of aquatic product [41]. The thresholds of IMP, AMP and Hx are 25, 50 and 120 mg/100 g, respectively [40].…”

Section: Discussionmentioning

confidence: 98%

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

et al. 2009

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Volatile and non-volatile compounds, which contribute to flavor in raw fish, were compared in raw, cooked and recooked silver carp. In total, 20, 34 and 34 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons and heterocyclic compounds, were identified in raw, cooked and recooked samples, respectively. Cooking the samples resulted in a significant increase in volatile compounds and the formation of new aldehydes, alcohols, ketones, hydrocarbons and heterocyclic compounds. In addition, the content of free amino acids (FAA) decreased dramatically, and the amount of nucleotides and small peptides significantly changed. With recooking of the samples, the levels of most of the volatile compounds decreased significantly, and there was a substantial change in nucleotides and small peptides. However, the effect of recooking on FAA was not observable.

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Section: Discussionmentioning

confidence: 98%

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

et al. 2009

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“…Inosine monophosphate (IMP) is a desirable flavour enhancer, and it is formed as an intermediate in the degradation of nucleotide precursors. It reaches a peak concentration within one to two days post-mortem, and as it decreases in concentration, fish become less flavourful and less acceptable (Fletcher and Statham, 1988a;1988b).…”

Section: Deterioration Of Fish Flavoursmentioning

confidence: 98%

Flavour of fish

Lindsay¹

1994

Seafoods: Chemistry, Processing Technology and Quality

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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)

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“…Furthermore, it has been suggested as a tool in determining bacterial spoilage in meat (Jay, 1964). Spoilage bacteria have been proposed to act as accelerators on reactions that occur by autolysis in yellow-eyed mullet (Fletcher & Statham, 1988), cod (Surette, Gill, & Leblanc, 1988) and Atlantic halibut (Olsson et al, 2003). In the absence of spoilage bacteria, the WHC of halibut muscle remained high and unchanged until 15 days post mortem.…”

Section: Introductionmentioning

confidence: 96%