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Inashiki, Japan

Azad Shah A.K.M.,Hokkaido University | Azad Shah A.K.M.,Bangladesh University | Ogasawara M.,Kirin Kyowa Food Co. | Kurihara H.,Hokkaido University | Takahashi K.,Hokkaido University
Food Science and Technology Research | Year: 2013

This study was conducted to investigate the effect of drying time on creatine/creatinine ratios, and subsequently taste of herring fillet. Creatine and creatinine contents were quantified during drying of herring fillet by hydrophilic interaction liquid chromatography (HILIC) and their effect on sensory perception was determined. Results showed that creatine content decreased significantly (p < 0.05), while creatinine content increased during the drying period. Creatinine/creatine ratio of herring fillet increased significantly (p < 0.05) up to the eighth day of drying and plateaued out thereafter. Sensory evaluation revealed that addition of a mixture of creatine and creatinine (at the ratio between 95:5 and 75:25) to the Japanese noodle soup resulted in optimum flavor enhancement of soup characteristics such as thickness, mouthfulness and continuity. These results suggest that for dried herring fillet, optimum creatinine/creatine ratios are reached after 10 days of drying. Source


Shah A.K.M.A.,Hokkaido University | Ishihara T.,Okayama University | Ogasawara M.,Kirin Kyowa Food Co. | Kurihara H.,Hokkaido University | And 2 more authors.
Food Science and Technology Research | Year: 2010

The objective of this study was to identify the mechanisms responsible for the characteristic taste and flavor of dried herring fillet (DHF, migaki-nishin in Japanese). Dialyzed water-soluble fractions (DWSF) obtained from herring fillet were dried for 4 days, mixed with fatty acids, and the reaction products were evaluated for their effects on sensory perception. To clarify the mechanisms of in situ chemical changes in DHF lipid, ESI-MS analysis was done using a phosphatidylcholine probe. Sensory evaluation revealed that addition of the reaction products of DWSF with docosahexaenoic acid to Japanese noodle soup significantly (P < 0.05) enhanced soup flavor characteristics, such as thickness, mouthfulness, and continuity, compared to the reaction products of DWSF with linoleic acid or capric acid. ESI-MS analyses showed that lyso-derivatives were the most abundant compounds in the lipid fraction of DHF. A small amount of lipid oxidation products and their reaction products were also observed in DHF. This study demonstrated that during the drying period, partial hydrolysis of lipids released free fatty acids. These free fatty acids, or their oxidation products, might react with amino acid-related compounds to generate the characteristic taste and flavor of DHF. Source


Shah A.K.M.A.,Hokkaido University | Ogasawara M.,Kirin Kyowa Food Co. | Egi M.,Kirin Kyowa Food Co. | Kurihara H.,Hokkaido University | Takahashi K.,Hokkaido University
Food Chemistry | Year: 2010

Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced soup flavour characters, such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine. © 2010 Elsevier Ltd. All rights reserved. Source

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