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and TBA value. A comparison of the two extracts showed significant differences in their organoleptic and chemical properties. With more brown color, S1 tasted much bitterer than S2. Meanwhile, S1 gave less contents of free amino acids, higher TBA values and a smaller ratio of polyunsaturated fatty acids to the total ones. Moreover, the increase in bitterness and the decrease in free amino acids were correlated with the increase in TBA values of the extract. These results demonstrated that lipid oxidation accelerated by shaking during autolysis contributes to the enhancement of bitterness and the loss of free amino acids of the extract. The bitter substances were also separated by using n-butanol extraction and gel filtration chromatography.

Lipid oxidation affects the bitterness formation and loss of free amino acids in the autolytic extract prepared from fish wastes