Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets

The selection and training of panelists for identification of earthy attributes in wild black tilapia was carried out using triangle test and Quantitative Descriptive Analysis procedures. Training was carried out in three stages. The first stage was the introduction to fish flavour characteristic...

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Main Author:	Ahmad, Nurul Izzah
Format:	Thesis
Language:	English English
Published:	2000
Subjects:	Tilapia. Freshwater fishes.
Online Access:	http://psasir.upm.edu.my/id/eprint/8417/1/FSMB_2000_5_IR.pdf
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id	my-upm-ir.8417
record_format	uketd_dc
spelling	my-upm-ir.84172024-01-15T03:23:31Z Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets 2000-04 Ahmad, Nurul Izzah The selection and training of panelists for identification of earthy attributes in wild black tilapia was carried out using triangle test and Quantitative Descriptive Analysis procedures. Training was carried out in three stages. The first stage was the introduction to fish flavour characteristics while the second and third stages were the familiarization and discrimination stages, respectively. Earthy was the main characteristic for odour and flavour in freshwater fish, while shellfish, briny and sour characteristics were described for marine fish. The threshold level for geosmin was 0.lµgml-1. Earthy flavour attribute was more easily detected as compared to aroma or aftertaste attributes. The volatile flavour compounds identified in black tilapia from three different water environments (cultured pond, lake and channel) were aldehydes, ketones, alcohols, acids and esters, aromatic compounds, furans, cyclic- and hydrocarbons, Ncontaining compounds and S-containing compounds. 62 compounds were detected in cultured black tilapia, 139 in black tilapia taken from lake and 89 in black tilapia taken from channel. The major compound identified in all samples was 2,6-bis(tert-butyl)-4-methylphenol. Other abundant compounds were 1 , 1-( 6-hydroxy- 2,5-benzofurandiyl)bis-ethanone, butyl 2-methylpropyl 1 ,2-benzenedicarboxylate, hexadecanal, heptadecane and benzothiazole. The earthy flavoured compounds, geosmin and isobomeol were found in trace amount in all samples. Acetic, citric and tartaric acids washings at 0.125, 0.25, 0.5, 1 and 2% respectively, were carried out to determine their effects on the removal of the earthy odour and the physical attributes (hardness and colour) of black tilapia fillets. Washing with 0.5% citric acid resulted in fillets with acceptable hardness and colour characteristics and showed a minimum denatured muscle zone. Washing with 0.5% tartaric acid decreased (P<0.01) the hardness, while washing with 0. 5 % acetic acid increased the whiteness (P<0.05) and imparted acetic acid smell. The sensory scores showed that washing with 0.5% acetic, citric and tartaric acid respectively decreased 75, 65 and 48% of earthy odour from uncooked black tilapia fillets. Tilapia. Freshwater fishes. 2000-04 Thesis http://psasir.upm.edu.my/id/eprint/8417/ http://psasir.upm.edu.my/id/eprint/8417/1/FSMB_2000_5_IR.pdf text en public masters Universiti Putra Malaysia Tilapia. Freshwater fishes. Food Science and Technology Bakar, Jamilah English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
advisor	Bakar, Jamilah
topic	Tilapia. Freshwater fishes.
spellingShingle	Tilapia. Freshwater fishes. Ahmad, Nurul Izzah Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
description	The selection and training of panelists for identification of earthy attributes in wild black tilapia was carried out using triangle test and Quantitative Descriptive Analysis procedures. Training was carried out in three stages. The first stage was the introduction to fish flavour characteristics while the second and third stages were the familiarization and discrimination stages, respectively. Earthy was the main characteristic for odour and flavour in freshwater fish, while shellfish, briny and sour characteristics were described for marine fish. The threshold level for geosmin was 0.lµgml-1. Earthy flavour attribute was more easily detected as compared to aroma or aftertaste attributes. The volatile flavour compounds identified in black tilapia from three different water environments (cultured pond, lake and channel) were aldehydes, ketones, alcohols, acids and esters, aromatic compounds, furans, cyclic- and hydrocarbons, Ncontaining compounds and S-containing compounds. 62 compounds were detected in cultured black tilapia, 139 in black tilapia taken from lake and 89 in black tilapia taken from channel. The major compound identified in all samples was 2,6-bis(tert-butyl)-4-methylphenol. Other abundant compounds were 1 , 1-( 6-hydroxy- 2,5-benzofurandiyl)bis-ethanone, butyl 2-methylpropyl 1 ,2-benzenedicarboxylate, hexadecanal, heptadecane and benzothiazole. The earthy flavoured compounds, geosmin and isobomeol were found in trace amount in all samples. Acetic, citric and tartaric acids washings at 0.125, 0.25, 0.5, 1 and 2% respectively, were carried out to determine their effects on the removal of the earthy odour and the physical attributes (hardness and colour) of black tilapia fillets. Washing with 0.5% citric acid resulted in fillets with acceptable hardness and colour characteristics and showed a minimum denatured muscle zone. Washing with 0.5% tartaric acid decreased (P<0.01) the hardness, while washing with 0. 5 % acetic acid increased the whiteness (P<0.05) and imparted acetic acid smell. The sensory scores showed that washing with 0.5% acetic, citric and tartaric acid respectively decreased 75, 65 and 48% of earthy odour from uncooked black tilapia fillets.
format	Thesis
qualification_level	Master's degree
author	Ahmad, Nurul Izzah
author_facet	Ahmad, Nurul Izzah
author_sort	Ahmad, Nurul Izzah
title	Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
title_short	Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
title_full	Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
title_fullStr	Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
title_full_unstemmed	Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
title_sort	flavour components and the effects of organic acids washing on the earthy flavour and physical attributes of the black tilapia (o. mossambica) fillets
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	2000
url	http://psasir.upm.edu.my/id/eprint/8417/1/FSMB_2000_5_IR.pdf
_version_	1794018744949800960

Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets

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