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首页> 外文期刊>日本水産学会誌 >Determination of volatile compounds in fish sauces prepared from the waste of the frigate mackerel surimi processing and a comparison with those in several Asian fish sauces [Japanese]
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Determination of volatile compounds in fish sauces prepared from the waste of the frigate mackerel surimi processing and a comparison with those in several Asian fish sauces [Japanese]

机译：从鲭鱼鱼糜鱼糜加工废料制得的鱼露中挥发性化合物的测定及其与几种亚洲鱼露中的比较[日语]

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摘要

A fish sauce (WS) prepared from wastes from the processing process of frigate mackerel into frozen surimi was compared in volatile compounds with a fish sauce (MMS) prepared by the same manner from the minced meat of frigate mackerel and several kinds of Asian fish sauces. In WS and MMS, only a few kinds of volatile acids (VA), but no butanoic and pentanoic acids were detected. However, many kinds of VA including butanoic and pentanoic acids were detected in Asian fish sauces. Particularly in yuiru (yui.), much of the butanoic and 4-methylpentanoic acids were detected. The result of a taste panel test showed that the elemental flavor factors of WS and MMS were agreeable and produced a moderate flavor and that of yui. produced a disagreeable flavor and an irritant. Moreover a positive correlation was observed between the total amount of VA and pH of the sauce, while a negative correlation was found between the agreeability of flavor and the pH.
机译：比较了将鱼鳞鲭鱼加工成冷冻鱼糜的过程中产生的废物制成的鱼露（WS）与通过相同方法由鱼鳞鲭鱼肉末和几种亚洲鱼露制成的鱼露（MMS）的挥发性化合物。在WS和MMS中，仅检测到几种挥发性酸（VA），但未检测到丁酸和戊酸。但是，在亚洲鱼露中检测到多种VA，包括丁酸和戊酸。特别是在yuiru（yui。）中，检测到许多丁酸和4-甲基戊酸。味觉测试的结果表明，WS和MMS的基本风味因子均令人满意，并产生了与yui相同的风味。产生令人讨厌的味道和刺激性。此外，在调味料的VA总量和pH之间观察到正相关，而在风味和pH之间发现负相关。

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