Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique
Trained panelists were used to identify the flavour profile which consists of aroma, flavour and aftertaste of wild black tilapia (Oreochromis mossambica). For the purpose of comparison, 2 marine fish namely Indian mackerel(Rastrelinger kanagurta) and bonito (Euthynnus affins) and catfish (Clarias...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3298/ http://psasir.upm.edu.my/id/eprint/3298/1/Identification_of_Aroma%2C_Earthy_Flavour_and_Mtertaste_in_Tilapia.pdf |
| _version_ | 1848839490982903808 |
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| author | Bakar, Jamilah Ahmad, Nurul Izzah Yusoff, Salmah Ahmad, Faujan |
| author_facet | Bakar, Jamilah Ahmad, Nurul Izzah Yusoff, Salmah Ahmad, Faujan |
| author_sort | Bakar, Jamilah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Trained panelists were used to identify the flavour profile which consists of aroma, flavour and aftertaste of wild
black tilapia (Oreochromis mossambica). For the purpose of comparison, 2 marine fish namely Indian mackerel(Rastrelinger kanagurta) and bonito (Euthynnus affins) and catfish (Clarias batrachus), a freshwater fish, were also evaluated. Ten and eight aroma, flavour and aftertaste attributes respectively were recognized in tilapia. However, the presence of kerosine-like attribute could be due to petrochemical contaminants. The presence of strong to moderate earthy attribute is dominantly recognized in its aroma and flavour which are consistently scored higher than that in catfish except for the aftertaste. The presence of geosmin in the tilapia muscle could most probably be in the range of 1. 0 to 10.0 mg-1. The earthy aroma may be reduced upon cooking. |
| first_indexed | 2025-11-15T07:12:17Z |
| format | Article |
| id | upm-3298 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:12:17Z |
| publishDate | 2001 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-32982015-09-10T04:44:11Z http://psasir.upm.edu.my/id/eprint/3298/ Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique Bakar, Jamilah Ahmad, Nurul Izzah Yusoff, Salmah Ahmad, Faujan Trained panelists were used to identify the flavour profile which consists of aroma, flavour and aftertaste of wild black tilapia (Oreochromis mossambica). For the purpose of comparison, 2 marine fish namely Indian mackerel(Rastrelinger kanagurta) and bonito (Euthynnus affins) and catfish (Clarias batrachus), a freshwater fish, were also evaluated. Ten and eight aroma, flavour and aftertaste attributes respectively were recognized in tilapia. However, the presence of kerosine-like attribute could be due to petrochemical contaminants. The presence of strong to moderate earthy attribute is dominantly recognized in its aroma and flavour which are consistently scored higher than that in catfish except for the aftertaste. The presence of geosmin in the tilapia muscle could most probably be in the range of 1. 0 to 10.0 mg-1. The earthy aroma may be reduced upon cooking. Universiti Putra Malaysia Press 2001 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3298/1/Identification_of_Aroma%2C_Earthy_Flavour_and_Mtertaste_in_Tilapia.pdf Bakar, Jamilah and Ahmad, Nurul Izzah and Yusoff, Salmah and Ahmad, Faujan (2001) Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique. Pertanika Journal of Tropical Agricultural Science, 24 (2). pp. 95-100. ISSN 1511-3701 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2024%20(2)%20Sep.%202001/03%20JTAS%20Vol.24%20(2)%202001%20(Pg%2095-100).pdf |
| spellingShingle | Bakar, Jamilah Ahmad, Nurul Izzah Yusoff, Salmah Ahmad, Faujan Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique |
| title | Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique |
| title_full | Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique |
| title_fullStr | Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique |
| title_full_unstemmed | Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique |
| title_short | Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique |
| title_sort | identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique |
| url | http://psasir.upm.edu.my/id/eprint/3298/ http://psasir.upm.edu.my/id/eprint/3298/ http://psasir.upm.edu.my/id/eprint/3298/1/Identification_of_Aroma%2C_Earthy_Flavour_and_Mtertaste_in_Tilapia.pdf |