Effect of mayonnaise on reduction of a fishy smell

DOI

Bibliographic Information

Other Title
  • マヨネーズによる魚の生臭さ低減効果の検討

Description

<p>[Purpose] Fish is high in polyunsaturated fatty acid content and has a high nutritional value. However, the smell of fish tends to deter people from consuming it. We propose that using mayonnaise to reduce the smell of fish can promote the consumption of fish.</p><p>[Methods] We chose sardines, which are typical of strong-smelling fish, and prepared sardine sushi either with or without mayonnaise. We used 25 trained panelists to conduct a functional evaluation of the fishy smell of this sushi. In addition, we performed a fragrance analysis of raw sardines, both with and without mayonnaise, and examined the effects of the ingredients of mayonnaise on reducing the fishy smell: oil, vinegar, egg yolk, and egg white.</p><p>[Results] The functional evaluation revealed that mayonnaise reduces the fishy smell of the sardine sushi. Adding mayonnaise reduces the flavor components, such as 2,4-heptadienal, which impart the fishy smell. Furthermore, oil, egg yolk, and egg white are also effective in reducing such components, indicating that these ingredients contribute to the effect of mayonnaise on reducing the fishy smell. This study concludes that mayonnaise can be effective in reducing the disagreeable smell and promoting the consumption of fish.</p>

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Keywords

Details 詳細情報について

  • CRID
    1390282763134628096
  • NII Article ID
    130007695642
  • DOI
    10.11402/ajscs.31.0_152
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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