Studies on the Odor of Fishes-II. Enzymatically Generated Specific Volatile Compounds in Ayu Tissues.

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  • Zhang Chao-Hua
    Department of Food Science and Technology, Tokyo University of Fisheries Zhanjiang Fisheries College, Jiefan Road, Xiashan Zhanjiang, Guangdong, China
  • Hirano Toshiyuki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Suzuki Takeshi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Shirai Takaaki
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • アユ組織における特有な揮発性成分の酵素的生成
  • アユ組織における特有な揮発性成分の酵素的生成〔英文〕
  • アユ ソシキ ニ オケル トクユウ ナ キハツセイ セイブン ノ コウソテキ

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Abstract

Enzyme activity that involves generation of volatile compounds in selected tissues of ayu were studied. Lipoxygenase-like activity was found in crude enzyme from skin and gill tissues of ayu, but was not detected in the muscle tissue. The skin enzyme was found to be unstable; half inactivation occurred after 4 hours during storage at 0°C. Optimum pH and temperature were observed 7.4 and 25°C, respectively. Volatile compounds generated by the skin enzyme was dependent on the substrate of polyunsaturated fatty acid (PUFA). Five compounds including 1-octen-3-ol and (E)-2-nonenal were formed from arachidonic acid, and four compounds that include (E, Z)-2, 6-nonadienal and 3, 6-nonadien-1-ol were generated from eicosapentaenoic acid or docosahexaenoic acid.<br> It suggests that those C9 carbonyls and alcohol which contribute to the ayu aroma may have been generated from the lipoxygenase-initiated oxidation of PUFA in the ayu skin tissue.

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