Hongarebushi, Japanese dried skipjack tuna and a high quality ingredient of Japanese dashi, was investigated for its taste active composition. The recent investigation focused on a debittered fish fraction, which revealed a strong umami and salt impact accompanied with a pleasant and pronounced sourness. Whereas the umami and salt tastes could be correlated to monosodium glutamate (MSG), ribonucleotides, and mineral salts, the pleasant sourness was not exclusively induced by organic acids. The essential compound imparting the sour orosensation, persistence, and mouthfulness of the debittered skipjack tuna extract was investigated, and omission experiments emphasized the impact of N-acetylglutamic acid (NAG) on the overall taste sensation of the debittered fish extract. This metabolite, which is known to be present as a minor constituent in animal- and plant-derived foods, was quantified in this study for the first time in seafood, soybean products, dried shiitake mushrooms, and dried fish in notable amounts. Furthermore, it was described for the first time as an essential taste contributor to the nonvolatile profile of a foodstuff, in this case of a debittered extract of hongarebushi.
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http://dx.doi.org/10.1021/jf400112b | DOI Listing |
Sci Data
December 2024
School of Marine Sciences, Sun Yat-sen University, Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, 519082, Guangdong, China.
Skipjack tuna (Katsuwonus pelamis), a highly migratory pelagic species widely distributed in tropical and subtropical oceanic regions, has consistently ranked third in global fishery landings from 2015 to 2022 and holds substantial economic significance for the coastal fisheries of Pacific Rim countries. Integrating PacBio and Hi-C data, a chromosome-level assembly of its genome was accomplished. This assembly comprises 24 pseudo-chromosomes, yielding a genome size of 827.
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December 2024
Oceans Department, Doerr School of Sustainability, Stanford University, Stanford, CA, USA.
Global tuna fisheries are valued at more than $40 billion, with the majority of this value derived from purse seine fisheries. Recently created large-scale marine protected areas are potentially big enough to protect highly migratory species such as tuna, possibly leading to increases in abundance (a conservation benefit) and consequent spillover near protected area boundaries (an economic benefit). Using publicly available data from nine large-scale marine protected areas across the Pacific and Indian oceans, we find that catch-per-unit-effort in tuna purse seine fisheries has increased by an average of 12 to 18% near protected area boundaries, and this increase declines with distance from the boundaries.
View Article and Find Full Text PDFThe study aims to investigate the impact of various drying techniques on the quality of sulfated polysaccharides (SP) extracted from Skipjack tuna () skin. Three drying methods, namely microwave drying (M-KPP), freeze-drying (F-KPP), and hot air drying (HA-KPP), are examined. The chemical and monosaccharide compositions of SP are significantly affected by the drying methods.
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February 2025
College of Food Science and Engineering, School of Physical Science and Technology, Ningbo University, Ningbo 315211, Zhejiang, PR China. Electronic address:
The production and distribution of 2,5-dimethylpyrazine (2,5-DMP), a key volatile flavor compound, are associated with the frying of skipjack tuna steaks. In this study, an intestinal villus-like chip was fabricated to quantitatively detect 2,5-DMP in multiphase systems based on surface-enhanced Raman spectroscopy (SERS). The chip exhibited excellent SERS performance with an enhancement factor of 1.
View Article and Find Full Text PDFMar Drugs
October 2024
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand.
Bio-calcium derived from fish frames may offer several advantages for osteoporosis prevention. This study aimed to evaluate the effects of bio-calcium derived from skipjack tuna frames on bone loss in ovariectomized rats. Tuna bio-calcium was prepared through enzymatic hydrolysis, defatting, bleaching, and grinding processes.
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