Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Head Space Gas Analysis of a Semi-Fermented Fish (Chapa Shutki) in Bangladesh and Comparison with Japanese Fish Products
Mosammat Nazmanara KhanumHitoshi TakamuraChizuko AosaMohammad Abul MansurKazuyuki MatsuzawaTeruyoshi Matoba
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2001 Volume 34 Issue 2 Pages 201-204


Headspace volatile compounds in chapa shutki, a Bangladeshi semi-fermented fish product, were determined by gas chromatography-mass spectrometry and were compared with those in izushi, and iwashi no nama boshi. Identified volatile compounds were 21,10, and 11 in chapa shutki, izushi and iwashi no nama boshi, respectively. Among the identified compounds, ethanol, hexanal, propanal, and 1-penten-3-ol were found common in all the investigated fish products. Although the lipid derived components, such as aldehydes, alcohols, and ketones comprised the majority of volatile compounds of these processed fishes, chapa shutki contained more acids such as acetic and butanoic acids than izushi and iwashi no nama boshi.

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