Effect of different heating conditions on odor of yellowtail Seriola quinqueradiata muscles

• Published in: Bioscience, biotechnology, and biochemistry Vol. 85; no. 9; pp. 2030 - 2041
• Main Authors: Hamakawa, Yumi, Mukojima, Kaori, Uchiyama, Maki, Okada, Shoko, Mabuchi, Ryota, Furuta, Ayumi, Tanimoto, Shota
• Format: Journal Article
• Language: English
• Published: England 01.09.2021
• Subjects: Animals; Fatty Acids - metabolism; Fishes - metabolism; Gas Chromatography-Mass Spectrometry - methods; Hot Temperature; Lipid Metabolism; Muscles - metabolism; Odorants; Oxidation-Reduction; Solid Phase Microextraction - methods; Volatilization; trimethylamine; volatile compounds; heating condition; GC olfactometry; SPME-GC-MS

The effects of different heating conditions set to prevent food poisoning on the volatile components, lipid oxidation, and odor of yellowtail, Seriola quinqueradiata, were investigated. The heating conditions did not affect the lipid oxidation, fatty acid composition, and volatile compounds of each...