Abstract
The identification of the off-flavor in Dosidicus gigas meat and the partial characterization of the responsible compound(s) is reported. Descriptive analysis of the squid flavor showed that sour and bitter tastes describe the off-flavor. Water-soluble extracts from mantle were fractionated by ultrafiltration and separated by size exclusion chromatography. Sensory analyses of chromatography peaks indicated that fraction 2 was consistent in sourness and bitterness intensity. Amino phase HPLC of fraction 2 resulted in the separation of six peaks. Analysis showed that these peaks contain amino acids, thus indicating that low molecular weight water-soluble peptides are involved in the off-flavor of jumbo squid Dosidicus gigas.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
