4 - Flavor of aquatic product

Question 1

Aromas of fish are very perishable due to..

Answer 1

autolytic and microbial reaction

Question 2

Mention 4 component in fish aroma

Answer 2

• carbonyl and alcohol
• sulphur compounds
• bromopenol
• hydrcarbon

Question 3

carbonyl and alcohol as the aroma fish component derived from..

Answer 3

PUFA via lipoxygenase activity

Question 4

Carbonyl contributes more in the fish aroma because..

Answer 4

it have lower threshold value

Question 5

____ usually associated with deteriorated seafood, BUT some may
contribute to the odor of some fresh seafoods

Answer 5

sulphuric compounds

Question 6

one of sulphuric compound in fish aroma, dimethylsulfide, will _____ when present at <100 PBB

Answer 6

pleasant seashore and crab like smell

Question 7

sulphuric compound in fish aroma can be catalyzed by 12 and 15 lipoxygenase. so, the different concentration of lipoxygenase will create a _____

Answer 7

variation of flavor among different species

Question 8

bromophenol in fish aroma are responsible for …

Answer 8

iodine like flavor

Question 9

bromophenol in as fish aroma component, when present in low concentration will create a ______ aroma in _______

Answer 9

brine- or sea-like aromas ; salt-water

fishes

Question 10

2,6-dibromophenol present mostly in ____ aroma

Answer 10

prawn

Question 11

bromophenol compounds present in pacific salmons aroma is __________

Answer 11

2,4,6-tribromophenol

Question 12

hydrocarbon in fish aroma is created by

Answer 12

certain brown algae species OR petroleum

pollutants

Question 13

canning process may develop _____ in fish

Answer 13

fish flavor during heat processing

Question 14

smoke will _____ the flavor of fish

Answer 14

induced the development

Question 15

what is pickled fish?

Answer 15

Fish treated with salt brine and acidified

Question 16

mention the aroma compounds in fermented fish

Answer 16

Acetic, propionic, n-butyric, isobutyric, isovaleric acids, lactones, alcohols,
benzaldehyde, heterocyclic
compounds

Question 17

mention the contributors in fermented fish!

Answer 17

fish enzymes, microorganism (bacteria), fat oxidation

Question 18

Development of cooked fish flavor is ____

Answer 18

a mixture of low M.W. aldehydes and browning reaction products

Question 19

Trimethylamine together with ___ associated with odor of ____. Used as ______ index

Answer 19

DMA ; Deteriorating fish; spoilage in unfrozen fish

Question 20

Breakdown of TMAO (trimethylamine N-oxide) can be caused by ____ and ______. This process produce _____ and ______

Answer 20

microbial spoilage and enzymatic process ;

DMA and formaldehyde

Question 21

TMAO breakdown cause unwanted aroma. What it is?

Answer 21

old fishy aroma

Question 22

TMAO breakdown cause unwanted aroma. What it is?

Answer 22

old fishy aroma

Question 23

Breakdown of TMAO can be prevent by ____

Answer 23

freezing the fish

Question 24

autoxidation of ____ cause a _____ flavor in _______

Answer 24

PUFE : fishy flavor; frozen or chill stored fish

Question 25

_____ mostly associated with alaska pollock, which even in low concentration create a _______flavor

Answer 25

Z-4-heptanal ; cardboard character

Question 26

during storage ____ acid is form in fish

Answer 26

volatile (formic, acetic, propionic)

Question 27

volatile acid perceive an intense and objectionable ______

Answer 27

sweaty odor

Question 28

Hydrogen sulfide, methyl mercaptan and dimethyl sulfide create a ______. Found in ________

Answer 28

sulphidy stale cabbage odor ; advance spoilage in chill stored fish

Question 29

how to reduce deteriorate fish odor ?

Answer 29

• adding sodium bisulfite, it will reduce fishy aroma by reacting with aldehydes
• 3-amino03-carboxypropyl dimethyl sulphonium chloride  suppress fishy aroma by reacting with TMA

Question 30

Muddy off flavor is caused by _____ and may also by secondary metabolites from _______. It create a __________ flavor

Answer 30

geosmin and 2-methylisoborneol ; actinomycetes and cyanobacteria ; create a musty, earthy, muddy, moldy flavor

Question 31

Muddy off flavor are absorbed through ____ of fish

Answer 31

Gill, skin and small intestine

Question 32

Muddy off flavor are absorbed through ____ of fish

Answer 32

Gill, skin and small intestine

Question 33

Some chemical pollutant in fish is ____ , derived from chemical, phenolic and sulfurous flavor

Answer 33

Alkylphenols and thiophenols

Question 34

Alkylphenols and thiophenols enter the fish via ______

Answer 34

paper mills facilities (contaminated water)

Question 35

Free amino acid and related compounds is present in __

Answer 35

amount that contribute to flavor