Changes in Taste-active Components in Dried Horse Mackerel by Cold Air Drying and Grilling

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  • Harada Yasuyuki
    Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center
  • Ooizumi Tooru
    Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University

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  • 冷風乾燥と焙焼に伴うマアジ塩干品の呈味成分の変化
  • レイフウ カンソウ ト バイショウ ニ トモナウ マアジ シオヒヒン ノ テイミ セイブン ノ ヘンカ

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Abstract

Taste-active components in dried horse mackerel prepared by cold air drying at 20°C(CAD) were compared to those by hot air drying at 50°C(HAD). The content of inosine monophosphate in dried horse mackerel by HAD was significantly smaller than that by CAD. On the other hand, the contents of bitter-taste components including hypoxanthine, valine, and leucine in dried horse mackerel by HAD were greater than those by CAD. Next, the two kinds of dried horse mackerel prepared by CAD or HAD for 2 hours were grilled and the changes in taste-active components were investigated. As a result, free amino acids, lysine, and histidine in dried horse mackerel by HAD were decreased to a greater extent by grilling than those by CAD. Conversely, the content of hypoxanthine in grilled-dried horse mackerel by HAD was greater than that by CAD. Sensory evaluation rated grilled-dried horse mackerel by CAD as sweeter and more acceptable than that by HAD. These results indicated that the differences in taste-active components of dried horse mackerel prepared by CAD and HAD were closely related to the sensory evaluation results and that the dried product by CAD was preferred to that by HAD.

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