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    This document summarizes a study that evaluated the flavor, aroma, and sensory acceptance of fish sauce made from underutilized parts of skipjack tuna. The study found similarities and differences in chemical analysis between the skipjack tuna sauce and commercial sauces, though total free amino acid concentrations were similar. 2-furanmethanol was the most abundant volatile compound in the skipjack tuna sauce. Preference testing found the skipjack tuna sauce was rated above neutral on a hedonic scale by three panels of tasters with different cultural backgrounds.

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    Fish

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    nnazmul8052
    76 views1 page
    This document summarizes a study that evaluated the flavor, aroma, and sensory acceptance of fish sauce made from underutilized parts of skipjack tuna. The study found similarities and differences in chemical analysis between the skipjack tuna sauce and commercial sauces, though total free amino acid concentrations were similar. 2-furanmethanol was the most abundant volatile compound in the skipjack tuna sauce. Preference testing found the skipjack tuna sauce was rated above neutral on a hedonic scale by three panels of tasters with different cultural backgrounds.

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    This document summarizes a study that evaluated the flavor, aroma, and sensory acceptance of fish sauce made from underutilized parts of skipjack tuna. The study found similarities and differences in chemical analysis between the skipjack tuna sauce and commercial sauces, though total free amino acid concentrations were similar. 2-furanmethanol was the most abundant volatile compound in the skipjack tuna sauce. Preference testing found the skipjack tuna sauce was rated above neutral on a hedonic scale by three panels of tasters with different cultural backgrounds.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    76 views1 page

    Fish

    Uploaded by

    nnazmul8052
    This document summarizes a study that evaluated the flavor, aroma, and sensory acceptance of fish sauce made from underutilized parts of skipjack tuna. The study found similarities and differences in chemical analysis between the skipjack tuna sauce and commercial sauces, though total free amino acid concentrations were similar. 2-furanmethanol was the most abundant volatile compound in the skipjack tuna sauce. Preference testing found the skipjack tuna sauce was rated above neutral on a hedonic scale by three panels of tasters with different cultural backgrounds.

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    PHILIPPAcceptance of Skipjack Tuna Fish Sauce Sensory AGRIC SCIENTIST Vol. 92 No.

    3, 271-281 September 2009

    ISSN 0031-7454 Norlita Sanceda et al.

    Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrounds
    Norlita Sanceda1,*, Yumi Imazeki1, Emiko Suzuki1, Kikue Kubota1, Keiko Hatae2 and Midori Kasai1
    1 2

    Faculty of Human Life and Environmental Sciences, Ochanomizu University, Tokyo, Japan Faculty of Home Economics, Wayo Womens University, Chiba, Japan * Author for correspondence: [email protected] Department of Food Science and Nutrition, Ochanomizu University, 2-1-1 Otzuka, Bunkyo-Ku, 112-8610 Tokyo, Japan Similarities and differences as a result of both sensory evaluation and chemical analysis were observed between skipjack tuna sauce and the commercial sauces. The total concentration of the free amino acid (FAA) in skipjack tuna sauce was very close to that of the other two commercial sauces although it varied among individual FFAs. The three samples were similar in color intensity before the analysis but skipjack tuna sauce turned darker after exposure to air. Preference test result for skipjack tuna sauce was above neutral on a hedonic rating scale of 19 based on the ratings of three groups of panelists. The Japanese panelists rated the skipjack tuna sauce with an average score, equivalent to moderately like, for its smell. 2-Furanmethanol, which has a pleasant aromatic odor and turns dark brown or black upon exposure to air, was the most abundant volatile compound in skipjack tuna sauce; the area ratio was far higher in the sample than that reported in the other fish sauces. The low molecular acids were hardly detected; the presence of the high molecular ones was apparent in skipjack tuna sauce and was thought to be partly the reason for the difference. The differences in taste and smell between skipjack tuna sauce and the commercial sauces did not affect the acceptance of the skipjack tuna sauce by the panelists. Key Words: amino acids, aroma, fish sauce, flavor, sensory acceptance, skipjack tuna (Katsuwonus pelamis) Abbreviations: FAA free amino acid, GC-MS gas chromatography-mass spectrometry, SDE simultaneous distillation extraction

    INTRODUCTION
    Fermented fish sauces are popular in Asia but their use in Europe is either minimal or nil. The traditional way of fish sauce manufacture is utilizing whole small fishes such as sardines or other small fishes, not only parts of the fishes. Fish sauce is prepared by salting fish at a ratio of 2:1 or 3:1 depending on the quality of the fish and the salt used in the manufacturing process (Mabesa 1987). Fish that exhibit some
    The Philippine Agricultural Scientist Vol. 92 No. 3 (September 2009)

    form of deterioration require a fish-to-salt ratio of 2:1 while a ratio of 3:1 suffices if the fish is relatively fresh. Fish sauces come in various names according to the country of their origin. Fish sauce is commonly included in the diet as a condiment and also provides, to some extent, a supplement to the protein requirements of most people in Southeast Asia. Fish products with 1% nitrogen or more could be considered as better than condiments (LaFont 1955). Fish sauces contain about 20 g L-1 nitrogen, of which 16% is in 271

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