The quantity of volatile compounds (VC) arisen from the highly nutritional fish meat for food stuff (HNFM) and the intensity of the odor were compared with those of sardine surimi. VC arisen within 15min at 40°C were trapped with U-tube cooled by liquid oxygen and measured by gas-liquid chromatography. The intensity of odor was determined by a sensory test.
The chief components of VC were found to be aldehydes and ethyl alcohol. The intensity of odor was strongly related to the contents of aldehydes in VC. The amount of aldehydes generated in VC from HNFM were 50-70% smaller than that from surimi. Moreover, HNFM which was heated at 90°C for 30min did not give any fishy odor. On the contrary, the undesirable odor of surimi became quite strong after heating.
These results suggested that the removal of lipid in HNFM processing was very important in prevention of generation of undesirable odor from sardine meat products.
