Effect of storage after heating on odor of muscles of yellowtail (Seriola quinqueradiata)

Author:

Mukojima Kaori12,Yoshii Minami2,Tone Aki3,Mabuchi Ryota4,Furuta Ayumi5,Tanimoto Shota5

Affiliation:

1. Faculty of Health and Nutrition, Hijiyama University, Hiroshima 732-8509, Japan

2. Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, Hiroshima 7348558, Japan

3. Faculty of Human Culture and Science, Prefectural University of Hiroshima, Hiroshima 7348558, Japan

4. Faculty of Bioresource Sciences, Prefectural University of Hiroshima, Shobara 727-0023, Japan

5. Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima 734-8558, Japan

Abstract

Abstract Effects of storage after heating on the odor of yellowtail Seriola quinqueradiata muscle was investigated. Sensory evaluation demonstrated odor degradation during storage of ordinary muscle (OM) as well as dark muscle (DM). First, different volatile profiles between OM (dorsal and ventral) and DM; their profiles were also different between non-stored samples (raw samples and just-heated samples) and stored samples except for a part of stored OM. Although the dorsal and ventral OM s differed in lipid content, their volatile profiles were similar to each other. The aforementioned differences were due to increased levels of lipid oxidation compounds (e.g., aldehydes and alcohols) during storage after heating. However, none of the muscle parts showed significant changes in the intensity of each odor perceived by gas chromatography–olfactometry and trimethyl amine during storage. These findings suggested multiple volatile components may contribute to the odor deterioration of heated yellowtail muscle during cold storage.

Publisher

Informa UK Limited

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

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