4 - Flavor of aquatic product Flashcards
Aromas of fish are very perishable due to..
autolytic and microbial reaction
Mention 4 component in fish aroma
- carbonyl and alcohol
- sulphur compounds
- bromopenol
- hydrcarbon
carbonyl and alcohol as the aroma fish component derived from..
PUFA via lipoxygenase activity
Carbonyl contributes more in the fish aroma because..
it have lower threshold value
____ usually associated with deteriorated seafood, BUT some may
contribute to the odor of some fresh seafoods
sulphuric compounds
one of sulphuric compound in fish aroma, dimethylsulfide, will _____ when present at <100 PBB
pleasant seashore and crab like smell
sulphuric compound in fish aroma can be catalyzed by 12 and 15 lipoxygenase. so, the different concentration of lipoxygenase will create a _____
variation of flavor among different species
bromophenol in fish aroma are responsible for …
iodine like flavor
bromophenol in as fish aroma component, when present in low concentration will create a ______ aroma in _______
brine- or sea-like aromas ; salt-water
fishes
2,6-dibromophenol present mostly in ____ aroma
prawn
bromophenol compounds present in pacific salmons aroma is __________
2,4,6-tribromophenol
hydrocarbon in fish aroma is created by
certain brown algae species OR petroleum
pollutants
canning process may develop _____ in fish
fish flavor during heat processing
smoke will _____ the flavor of fish
induced the development
what is pickled fish?
Fish treated with salt brine and acidified
mention the aroma compounds in fermented fish
Acetic, propionic, n-butyric, isobutyric, isovaleric acids, lactones, alcohols,
benzaldehyde, heterocyclic
compounds
mention the contributors in fermented fish!
fish enzymes, microorganism (bacteria), fat oxidation
Development of cooked fish flavor is ____
a mixture of low M.W. aldehydes and browning reaction products
Trimethylamine together with ___ associated with odor of ____. Used as ______ index
DMA ; Deteriorating fish; spoilage in unfrozen fish
Breakdown of TMAO (trimethylamine N-oxide) can be caused by ____ and ______. This process produce _____ and ______
microbial spoilage and enzymatic process ;
DMA and formaldehyde
TMAO breakdown cause unwanted aroma. What it is?
old fishy aroma
TMAO breakdown cause unwanted aroma. What it is?
old fishy aroma
Breakdown of TMAO can be prevent by ____
freezing the fish
autoxidation of ____ cause a _____ flavor in _______
PUFE : fishy flavor; frozen or chill stored fish
_____ mostly associated with alaska pollock, which even in low concentration create a _______flavor
Z-4-heptanal ; cardboard character
during storage ____ acid is form in fish
volatile (formic, acetic, propionic)
volatile acid perceive an intense and objectionable ______
sweaty odor
Hydrogen sulfide, methyl mercaptan and dimethyl sulfide create a ______. Found in ________
sulphidy stale cabbage odor ; advance spoilage in chill stored fish
how to reduce deteriorate fish odor ?
- 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
Muddy off flavor is caused by _____ and may also by secondary metabolites from _______. It create a __________ flavor
geosmin and 2-methylisoborneol ; actinomycetes and cyanobacteria ; create a musty, earthy, muddy, moldy flavor
Muddy off flavor are absorbed through ____ of fish
Gill, skin and small intestine
Muddy off flavor are absorbed through ____ of fish
Gill, skin and small intestine
Some chemical pollutant in fish is ____ , derived from chemical, phenolic and sulfurous flavor
Alkylphenols and thiophenols
Alkylphenols and thiophenols enter the fish via ______
paper mills facilities (contaminated water)
Free amino acid and related compounds is present in __
amount that contribute to flavor
