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Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique


Citation

Bakar, Jamilah and Ahmad, Nurul Izzah and Yusoff, Salmah and Ahmad, Faujan (2001) Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique. Pertanika Journal of Tropical Agricultural Science, 24 (2). pp. 95-100. ISSN 1511-3701

Abstract

Trained panelists were used to identify the flavour profile which consists of aroma, flavour and aftertaste of wild black tilapia (Oreochromis mossambica). For the purpose of comparison, 2 marine fish namely Indian mackerel(Rastrelinger kanagurta) and bonito (Euthynnus affins) and catfish (Clarias batrachus), a freshwater fish, were also evaluated. Ten and eight aroma, flavour and aftertaste attributes respectively were recognized in tilapia. However, the presence of kerosine-like attribute could be due to petrochemical contaminants. The presence of strong to moderate earthy attribute is dominantly recognized in its aroma and flavour which are consistently scored higher than that in catfish except for the aftertaste. The presence of geosmin in the tilapia muscle could most probably be in the range of 1. 0 to 10.0 mg-1. The earthy aroma may be reduced upon cooking.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Publisher: Universiti Putra Malaysia Press
Keywords: Aroma; flavour; Aftertaste; Black tilapia; Sensory evaluation; Geosmin
Depositing User: Farhana Yusof
Date Deposited: 25 Nov 2009 03:41
Last Modified: 10 Sep 2015 04:44
URI: http://psasir.upm.edu.my/id/eprint/3298
Statistic Details: View Download Statistic

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