Abstract
This is the first report on the antioxidative effect of katsuo-dashi, the hot water extract from dried bonito, during thermal cooking. The difference in effect is described on sardines boiled in katsuo-dashi and those in plain water.
A sensory evaluation showed that katsuo-dashi suppressed the fishy odor of boiled sardines.
1,1-dipheny1-2-picrylhydrazyl (DPPH) radical scavenging activity increased with increasing concentration.
The thiobarbituric acid reactive substance (TBARS) value of sardines boiled with katsuo-dashi was lower than that with water.
Gas chromatography-mass spectrometry showed that the aldehyde and ketone contents in the volatiles of sardines boiled with katsuo-dashi had been reduced, these compounds being particularly responsible for the fishy odor. The results indicate that katsuo-dashi was effective for suppressing lipid oxidation during thermal cooking.
