Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported

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• 作者：Hiroko Yamaguchi (1)
  Misako Nakaya (1)
  Gen Kaneko (1)
  Chie Yoneda (2)
  Toshitaka Mochizuki (3)
  Katsuya Fukami (4)
  Hideki Ushio (1)
  Shugo Watabe (1) (5)
  
• 关键词：Boiled dorsal muscle ; Broth ; Extractive components ; Half ; smooth golden puffer ; Lagocephalus spadiceus ; Sensory test
• 刊名：Fisheries Science
• 出版年：2013
• 出版时间：March 2013
• 年：2013
• 卷：79
• 期：2
• 页码：327-334
• 全文大小：248KB
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• 作者单位：Hiroko Yamaguchi (1)
  Misako Nakaya (1)
  Gen Kaneko (1)
  Chie Yoneda (2)
  Toshitaka Mochizuki (3)
  Katsuya Fukami (4)
  Hideki Ushio (1)
  Shugo Watabe (1) (5)
  
  1. Laboratory of Marine Biochemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo, Tokyo, 113-8657, Japan
  2. Faculty of Education, Chiba University, Chiba, Chiba, 263-8522, Japan
  3. Kawaku Co. Ltd., Shimonoseki, Yamaguchi, 750-0093, Japan
  4. Material Management Center of Kyushu University, Fukuoka, Fukuoka, 812-8581, Japan
  5. School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa, 252-0373, Japan
  

文摘

The taste and extractive components of boiled dorsal muscle and broth prepared from half-smooth golden puffer Lagocephalus spadiceus caught in Japan and from those imported from China were compared. In the sensory test, the first taste, elasticity, and saltiness of boiled muscle from Japanese (domestic) fish were higher than those of the imported fish, whereas the orthonasal fishy smell of the imported fish was higher than that of the domestic fish. The first taste, aftertaste, retronasal fishy smell, sweetness, saltiness, and umami of the broth prepared from dorsal muscle of the domestic fish were higher than those of the imported fish, whereas orthonasal fishy smell and bitterness of the imported fish were higher than those of the domestic fish. Most panelists preferred the overall taste of the domestic fish to that of the imported fish. The concentration of trimethylamine in the trichloroacetic acid extracts from boiled muscle and broth of the imported fish was higher than that of the domestic fish, suggesting that this substance contributes to the orthonasal fishy smell of the imported fish.