Effect of cooking processes on tilapia aroma and potential umami perception
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001239 |
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| author | Danni Zhang Charfedinne Ayed Ian D. Fisk Yuan Liu |
| author_facet | Danni Zhang Charfedinne Ayed Ian D. Fisk Yuan Liu |
| author_sort | Danni Zhang |
| collection | DOAJ |
| description | Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis, and correlated with the heating time, colour, moisture and water activity by partial least squares regression analysis. Results showed that the “green” and “earthy” off-notes were highly correlated with the boiling process (excess of water, short heating time), while most of the umami-enhancing odorants had a high association with the roasting process (low water content, long heating time, better Maillard reaction). This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas, umami-enhancing aromas and meanwhile, reducing off-notes. This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants. |
| format | Article |
| id | doaj-art-fcca08875cd04d4498603d106e5d4eac |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-fcca08875cd04d4498603d106e5d4eac2025-02-02T23:24:40ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-011213544Effect of cooking processes on tilapia aroma and potential umami perceptionDanni Zhang0Charfedinne Ayed1Ian D. Fisk2Yuan Liu3Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UKDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; University of Adelaide, North Terrace, Adelaide 5005, Australia; Corresponding authors.Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Corresponding authors.Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis, and correlated with the heating time, colour, moisture and water activity by partial least squares regression analysis. Results showed that the “green” and “earthy” off-notes were highly correlated with the boiling process (excess of water, short heating time), while most of the umami-enhancing odorants had a high association with the roasting process (low water content, long heating time, better Maillard reaction). This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas, umami-enhancing aromas and meanwhile, reducing off-notes. This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.http://www.sciencedirect.com/science/article/pii/S2213453022001239TilapiaThermal cooking processAromaOff-noteUmami |
| spellingShingle | Danni Zhang Charfedinne Ayed Ian D. Fisk Yuan Liu Effect of cooking processes on tilapia aroma and potential umami perception Food Science and Human Wellness Tilapia Thermal cooking process Aroma Off-note Umami |
| title | Effect of cooking processes on tilapia aroma and potential umami perception |
| title_full | Effect of cooking processes on tilapia aroma and potential umami perception |
| title_fullStr | Effect of cooking processes on tilapia aroma and potential umami perception |
| title_full_unstemmed | Effect of cooking processes on tilapia aroma and potential umami perception |
| title_short | Effect of cooking processes on tilapia aroma and potential umami perception |
| title_sort | effect of cooking processes on tilapia aroma and potential umami perception |
| topic | Tilapia Thermal cooking process Aroma Off-note Umami |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001239 |
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