Development of citrus-flavored sweetfish (Kanmiayu)

Abstract

We have attempted to develop a characteristic local freshwater product cultivated in Yamaguchi Prefecture in order to contribute to regional fisheries foods. Sweetfish or Ayu is an edible fish, as the name suggests, they are known to have a characteristic odor such as cucumber or watermelon like. However, we have also an image that freshwater fish have fishy and stink odors. To develop an off-flavor deodorizing technique in aquaculture, sweetfish were raised by a food containing peel of citrus fruits. The panelists highly evaluated the raised sweetfish than those of the normal aquaculture and described as citrus and fresh flavorings. The developed sweetfish was named “Kanmiayu” after its citrus flavoring. Principal component analysis of data obtained with an electronic nose indicated that the odor of“Kanmiayu” was significantly different from those of wild and aquaculture fish. Under cooperation with a food company, we have successfully supplied new commercializing sweetfish (Kanmiayu) products.