Abstract
Comparative studies of hardness of bones and intensity of odors were done on the fish which was cooked in green tea infusions and in tap water. Results on the sensory tests found that bones are softer, and odors are less intense in green tea cooked fish.
Assuming that catechins as having dominent effect on the test, ester-form of catechins were separated, and obtained the solutions for testing.
Texturometric measurements on the fish cooked in this solution were higher in hardness but lower in cohesiveness than the one which was cooked in tap water.
Gas chromatographic analyses were likewise made on the headspace vapors of the fish that cooked in testing solution and tap water. Amount of amines was found to be less in the former. When catechins were added to 0.2% isoamylamine, 0.2% isopropylamine or 0.1 % trimethylamine solution, the peak hight of these amines in headspace vapors was found to have decreased.
