魚肉の異臭発現における揮発生塩基と揮発性酸の意義
スポンサーリンク
概要
- 論文の詳細を見る
In quality tests of seafoods, the concentrations of volatile bases and acids serve as chemical indices of quality. However, these concentrations do not always indicate the finer nuances of off-flavor that the senses can distinguish. This will require much more investigation not only of the constituents of volatile bases and acids, but also of the causative factors in the development of off-flavor.<BR>The results of our experiments indicate that formic, acetic, propionic, <I>n</I>- and isobutyric, <I>n</I>- and isovaleric acid are formed in the flesh of stored fish.<BR>In the sensory evalution of these bases and acids, it was found that these compounds had various odor thresholds ranging from 0.6ppm of trimethylamine to 110ppm of ammonia and from 1.1ppm of <I>n</I>-valeric acid to 1000ppm of formic acid.<BR>The contribution of these compounds to off-flavor can be refered to as their flavor value which is calculated as the ratio of individual concentration (ppm) to odor threshold (ppm). The values suggested that smaller concentrations of butyric and valeric acid have just as significant roles in the development of off-flavor as higher concentrations of acetic acid and trimethylamine had.<BR>Flavor changes and flavor enhancement in the admixture of volatile bases and acids were also found to be part of the phenomena of off-flavor. For instance, trimethylamine odor turned an unpleasant boiled or canned fishy odor in the presence of acetic or butyric acid, while acetic acid became more detectable when it was mixed with other acids such as butyric or valeric acid.
- 公益社団法人 日本栄養・食糧学会の論文
公益社団法人 日本栄養・食糧学会 | 論文
- 細胞内タンパク質のリサイクルとその生理的意義
- 栄養状態によるアルブミン合成の調節機構に関する研究 : (平成22年度日本栄養・食糧学会奨励賞受賞)
- 卵白食,卵白酵素分解物または遊離アミノ酸混合食を投与した幼若ラットの成長の比較
- 非熱凝固性卵白液の経腸栄養剤としての利用
- ラットの消化吸収機能に及ぼす難消化性多糖類の影響