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Abstract
An experiment was conducted to quantify the non-volatile key taste compounds, including free amino acids (FAAs), nucleotides, inorganic ions, organic acids, and bases of dried herring (Clupea pallassi) fillet (DHF). A taste recombinant was also prepared using those key taste compounds to compare the taste profiles with water soluble extracts (WSE) by sensory perception. The total FAA of DHF muscle was 12.25 mg/g on dry matter basis. The most dominant FAAs were alanine, glycine, lysine, and histidine. The nucleotides were identified as 5´-adenosine monophosphate (AMP) (1.74 mg/100 g) and 5´-inosine monophosphate (IMP) (5.28 mg/100 g). Potassium, phosphate, and chloride were the major inorganic ions while trimethylamine oxide, creatine, and lactic acid were the major organic bases. Sensory evaluation showed that WSE markedly increased the intensities of umami, mouthfulness, thickness, and taste continuity of Japanese noodle soup (JNS). However, addition of taste recombinant to the JNS did not bring any changes in the taste intensities of saltiness, umami, mouthfulness, taste continuity, and thickness of the soup. Results of this study indicated that the taste recombinant was lacking of some important key taste compounds that might be formed during drying of herring fillet.
Highlights
Dried herring fillet (DHF) is a Japanese popular and well accepted food for its unique taste-augmenting characteristics
Water soluble compounds like free amino acids (FAAs), peptides, nucleotides, inorganic ions, organic acids, and bases are mainly responsible for the taste of fish and fishery products (Konosu and Yamaguchi, 1982)
It is reported that nucleotides enhance the flavor intensities of monosodium glutamate (MSG), and the flavor attributes of inosine monophosphate (IMP) improves by MSG (Furukawa, 1991)
Summary
Dried herring fillet (DHF) is a Japanese popular and well accepted food for its unique taste-augmenting characteristics. Addition of DHF to the savory dishes enhance characteristic taste and flavor such as mouthfulness, thickness, and taste continuity. Creatine, creatinine, succinate, lactate and hypoxanthine were found to be active compounds for generating characteristic taste in stewed beef juice (Schlichtherle-Cerny and Grosch, 1998) Twelve components such as alanine, glutamic acid, arginine, glycine, betaine, 5 ́-cytidine monophosphate, AMP, 5 ́-guanosine monophosphate (GMP), Na+, Cl-, PO3- and K+ were found to be active compound for the generation of characteristic taste in snow crab (Chionoecetes opilio) (Hayashi et al, 1981). A taste recombinant was prepared using those compounds, and compare the taste profiles with water soluble extracts of DHF by sensory perception
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