Abstract
Since the oxidation product of lipids may influence on the taste of foods, the relation between the oxidation degree of lipids in “Kezuri-bushi” and the flavor of soup stocks obtained from “Kezuribushi”was studied.
The “Kezuri-bushi” (Katsuo, Saba, Iwashi) was already oxidized when they were purchased from a market, and after standing at room temperature for one month, PV of the extracted lipid increased about 2 times. The oxidation degree of “Kezuri-bushi” was different by the kind of material fish. And also in the soup stocks obtained from oxidized “Kezuri-bushi”, their chroma, turbidity, acidity and TBA value increased, and the total-N decreased. The secondary products of lipid oxidation seems to be extracted in the soup stocks. By the results of sensory tests, fish smell and astringent taste were recognized in the soup stocks.
