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http://dx.doi.org/10.5657/kfas.2004.37.5.366

Changes of Taste Compounds and Sensory Qualities during Storage in the Seasoned and Smoked Product of the East Sea Skipjack Tuna (Euthynus pelamis)  

LEE Jung Min (Faculty of Marine Bioscience & Technology, Kangnung National University)
BANG Sang Jin (Faculty of Marine Bioscience & Technology, Kangnung National University)
KIM Sang Moo (Faculty of Marine Bioscience & Technology, Kangnung National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.37, no.5, 2004 , pp. 366-371 More about this Journal
Abstract
Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.
Keywords
Skipjack; Taste compound; Sensory quality; Seasoned and smoked product;
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