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Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish
Author(s) -
JOSEPHSON DAVID B.,
LINDSAY ROBERT C.,
STUIBER DAVID A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13963.x
Subject(s) - chemistry , flavor , brine , smelt , acetic acid , aqueous solution , pickling , salting , food science , sugar , fish <actinopterygii> , sodium , chloride , organic chemistry , fishery , biology
Fresh Lake Michigan smelt ( Osmerus mordax ) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar‐vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols into brines occurred during processing. Only traces of carbonyls and modest concentrations of alcohols could be detected in finished pickled fish. Model aqueous systems containing selected amino acids and carbonyls in 10% NaCl solutions showed 50–99% reductions of carbonyls after reaction times of only 2.25 hr at 21°C. Model systems containing aqueous 5% acetic acid and selected long‐chain alcohols did not yield measurable (1 ppb) concentrations of corresponding acetate esters when stored at 4°C for up to 2 wk.