Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying

• Published in: Journal of food science Vol. 74; no. 7; pp. S309 - S314
• Main Authors: Shah, A.K.M.A, Tokunaga, C, Ogasawara, M, Kurihara, H, Takahashi, K
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.09.2009; Wiley; Wiley Subscription Services, Inc
• Subjects: amino acid composition; Amino acids; Amino Acids - analysis; animal tissue extracts; Animals; Biological and medical sciences; Chemicals; color; continuity; Desiccation - methods; Dietary Fats - analysis; Dietary Proteins - analysis; dried fish; drying; drying quality; Fish and seafood industries; fish fillets; Fishes; flavor enhancers; Flavors; Fluorescence; Food engineering; Food industries; Food Preservation - methods; Food science; Food, Preserved - analysis; Fundamental and applied biological sciences. Psychology; General aspects; herring; Humans; Maillard Reaction; mouthfeel; Nitrogen; Nitrogen Compounds - analysis; nitrogen content; Peptides; Peptides - analysis; physicochemical properties; Pigmentation; proteolysis; Seafood - analysis; seafood processing; seafoods; Sensation; sensory properties; taste; thickness; Time Factors; Tissue Extracts - chemistry; Water - analysis; Japan; Edible fish; Heat treatment; Herring; Peptides; Seafood; Maillard reaction; Taste; Chemical properties; seafood processing; Drying
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01271.x

Migaki-nishin is a Japanese term that refers to dried herring fillets. It is widely consumed in Japan due to its characteristic flavor enhancing properties. This study was conducted to investigate the changes in chemical and sensory properties of migaki-nishin during drying. Chemical analyses showed that extractive nitrogen and amount of peptides increased significantly (P < 0.05) up to the 8th day of drying and then slightly decreased by the 10th day. Glutamic acid, alanine, glycine, and histidine were the most abundant free amino acids and the largest increase was found in samples dried for 10 d. A decrease in Hunter's L* value (lightness) and increase in b* value (yellowness) as well as browning intensity suggested that nonenzymatic browning occurred in migaki-nishin during drying. Fluorescence spectrophotometric determination also revealed that Maillard reactions progressed throughout the drying period. In addition, available lysine content and free amino groups decreased significantly (P < 0.05) as drying progressed. Sensory evaluation showed that addition of water-soluble extracts to Japanese noodle soup (mentsuyu) linearly enhanced the flavor characteristics such as thickness, mouthfulness, and continuity with the increased length of drying time. These results suggest that during the drying period, proteolysis as well as Maillard reaction products increased markedly, which might contribute to the characteristic taste and flavor of migaki-nishin.