Flavour and Lipid Chemistry of Seafoods

About this book

This collection presents the latest techniques for analysing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma in seafood and related products. The book also reviews the effects of processing and storage on seafood flavour. Because the mechanisms of flavour generation and lipid oxidation are common to other foods, this volume will prove useful to a broad spectrum of the food industry.

Contents

1. Flavor and Lipid Chemistry of Seafoods: An Overview; 2. Influence of Processing on the Flavor of Seafoods; 3. Role of Aldehydes in Cooked Fish Flavors; 4. Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples; 5. Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus); 6. Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality; 7. Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation; 8. Thermally Generated Flavors from Seal Protein Hydrolysate; 9. Character-Impact Aroma Compounds of Crustaceans; 10. Flavor Characteristics and Lipid Composition of Atlantic Salmon; 11. Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material; 12. Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation; 13. Aroma-Active Compounds in Salt-Fermented Anchovy; 14. Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon; 15. Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus); 16. Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids; 17. Marine Lipids and Their Stabilization with Green Tea and Catechins; 18. Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection; 19. Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance; 20. Structural Characteristics of Marine Lipids and Preparation of *w 3 Concentrates; 21. Separation of *w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation; 22. Microencapsulation and Oxidative Stability of Docosahexaenoic Acid

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