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 |
| 巻 | 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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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
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TY - JOUR
T1 - 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
AU - Yamaguchi, Hiroko
AU - Nakaya, Misako
AU - Kaneko, Gen
AU - Yoneda, Chie
AU - Mochizuki, Toshitaka
AU - Fukami, Katsuya
AU - Ushio, Hideki
AU - Watabe, Shugo
PY - 2013/1/1
Y1 - 2013/1/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84874805822&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84874805822&partnerID=8YFLogxK
U2 - 10.1007/s12562-012-0585-2
DO - 10.1007/s12562-012-0585-2
M3 - Article
AN - SCOPUS:84874805822
VL - 79
SP - 327
EP - 334
JO - Fisheries Science
JF - Fisheries Science
SN - 0919-9268
IS - 2
ER -