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

Hiroko Yamaguchi, Misako Nakaya, Gen Kaneko, Chie Yoneda, Toshitaka Mochizuki, Katsuya Fukami, Hideki Ushio, Shugo Watabe

研究成果: ジャーナルへの寄稿記事

3 引用 (Scopus)

抄録

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.

元の言語英語
ページ(範囲)327-334
ページ数8
ジャーナルFisheries science
79
発行部数2
DOI
出版物ステータス出版済み - 1 1 2013

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Tetraodontidae
muscle
Japan
muscles
fish
smell
saltiness
Lagocephalus
comparison
umami
trichloroacetic acid
trimethylamine
bitterness
sweetness
elasticity (mechanics)
elasticity

All Science Journal Classification (ASJC) codes

  • Aquatic Science

これを引用

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. / Yamaguchi, Hiroko; Nakaya, Misako; Kaneko, Gen; Yoneda, Chie; Mochizuki, Toshitaka; Fukami, Katsuya; Ushio, Hideki; Watabe, Shugo.

:: Fisheries science, 巻 79, 番号 2, 01.01.2013, p. 327-334.

研究成果: ジャーナルへの寄稿記事

Yamaguchi, Hiroko ; Nakaya, Misako ; Kaneko, Gen ; Yoneda, Chie ; Mochizuki, Toshitaka ; Fukami, Katsuya ; Ushio, Hideki ; Watabe, Shugo. / 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. :: Fisheries science. 2013 ; 巻 79, 番号 2. pp. 327-334.
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abstract = "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.",
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