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KMID : 0380619790110020126
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Korean Journal of Food Science and Technology
1979 Volume.11 No. 2 p.126 ~ p.130
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A Study on the Suppressing Effects of Spicies for Fishy Odor
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Abstract
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The suppressing effects of vinegar and ginger for fishy odor were investigated by sensory test and gas chromatography. According to the results of sensory test, the fishy odor gradually decreased as the vinegar concentration increased. But the addition of more than 16㎖ of vinegar per 100 g of mackerel tasted very sour and tough. The addition of 6㎖ of vinegar per 100g of mackerel tasted acceptable.
TMA content of 100 g of mackerel was found to be 0.4∼0.7 ㎎.
It was identified by gas chromatography that the TMA content reduced as the vinegar concentration increased.
The amount of TMA in the mixture of TMA and phenolic fraction of ginger was reduced to 67.5% after standing 4 hours.
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