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Food Chem

Title:		Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
Author(s):		Fu H; Feng Q; Qiu D; Shen X; Li C; He Y; Shang W;
Address:		"College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China. College of Food Science and Technology, Hainan Tropical Ocean University, China. College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China. College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China. Electronic address: heyanfu819@163.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20230721
Issue:
Page Number:		136976 -
DOI:		10.1016/j.foodchem.2023.136976
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Deodorization and umami enhancement are important challenges in promoting and consuming fish products. The aim of this study was to establish whether exogenous addition of oxidized lipids and cysteine can improve the fishy, umami and create a characteristic flavor in tilapia fish head soup. The results revealed that adding oxidized lipids and cysteine enhanced the sensory attributes of fish head soup and promoted the production of pleasant-tasting amino acids and fewer bitter amino acids in the Maillard reaction. Additionally, the combination increased the levels of well-flavored aldehydes, esters, heterocyclic compounds and less hydrocarbons in the fish head soup. Among the 13 volatile compounds screened, nine were identified as characteristic aromas of fish head soup, including nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol, (E)-2-decenal, acetic acid, hexanal, heptanal, 2-octenal, and decanal. Exogenous lipid oxidation products, fatty acid oxidation, and Maillard reaction can improve the aroma and umami of tilapia fish head soup"
Keywords:		Animals Cysteine/chemistry *Tilapia/metabolism Flavoring Agents/analysis Taste Amino Acids Odorants/analysis *Volatile Organic Compounds Cysteine Fish head soup Flavor Maillard reaction Oxidized lipids;
Notes:		"MedlineFu, Huixian Feng, Qiaohui Qiu, Dan Shen, Xuanri Li, Chuan He, Yanfu Shang, Wenting eng England 2023/07/31 Food Chem. 2023 Dec 15; 429:136976. doi: 10.1016/j.foodchem.2023.136976. Epub 2023 Jul 21"