Flavour components of some processed. fish and fishery products of Japan
2002
Mansur, M.A. | Hossain, M.I. | Takamuro, H. | Matoba, T.
A study was conducted to examine the flavour components of some processed fish andfishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In briefthe method was to absorb the headspace volatiles at 70°C into the fused silica fibre ofneedle of the solid phase micro extraction fibre. The absorbed components were injectedto the GC-MS. The components were identified by computer matching with librarydatabase as well as by authentic standard components. In general the number of flavourcomponents were higher in the processed fish and fishery products (except frozen prawn)than that of the raw fish and prawn. The concentration (quantity) of the f1avourcomponents in processed fish and fishery products was much higher than that of the rawfish and prawn. Smoked salmon and baked salmon possessed double number of flavourcomponents than that of the raw salmon. Smoking resulted the highest number offlavour components followed by baking (grilling) and canning, surimi products(kamaboko and chikuwa), drying and lastly salting. However, freezing and frozen storageresulted loss of flavour components in prawn.
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Эту запись предоставил Bangladesh Fisheries Research Institute