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Off-flavor in fish
Other Title(s)
الطعم و الرائحة الغريبة في الأسماك
Author
Source
Bulletin of the Marine Biology Research Center
Issue
Vol. 1984, Issue 5 (31 Dec. 1984)17 p.
Publisher
Marine Biology Research Center
Publication Date
1984-12-31
Country of Publication
Libya
No. of Pages
17
Main Subjects
Abstract EN
Factors that cause off-flavor in fish are reviewed.
Literature indicated that off-flavor develops due to ingesting certain feed or pollutants by the fish.
Off-flavors are attributed to bacterial spoilage in iced fish, while lipid oxidation is the major cause during frozen storage.
Numerous volatile compounds have been identified in spoiled fish.
The role of most of these compounds in producing off-flavor are not known because most of the research concentrated on evaluating for quality control purpose and toward developing a method for detecting spoilage.
However, a few researchers were successful in determining which compounds producing a given off-odor.
The role of TMA in fish odor, sulphur compounds in sulphidy odor, esters in a fruity odor and pyrazines in a potato odor were established.
Very little information is available on what compounds are responsible for rancid flavor in fish.
Heptcis-4-enal was identified as being primarily responsible for what is known as cold-storage odor in white fish.
American Psychological Association (APA)
Hassan, Tawfiq al-Mahdi. 1984. Off-flavor in fish. Bulletin of the Marine Biology Research Center،Vol. 1984, no. 5.
https://search.emarefa.net/detail/BIM-765089
Modern Language Association (MLA)
Hassan, Tawfiq al-Mahdi. Off-flavor in fish. Bulletin of the Marine Biology Research Center No. 5 (1984).
https://search.emarefa.net/detail/BIM-765089
American Medical Association (AMA)
Hassan, Tawfiq al-Mahdi. Off-flavor in fish. Bulletin of the Marine Biology Research Center. 1984. Vol. 1984, no. 5.
https://search.emarefa.net/detail/BIM-765089
Data Type
Journal Articles
Language
English
Notes
Text in English ; abstracts in English and Arabic.
Record ID
BIM-765089