Skip to main content

Research Repository

Advanced Search

Effect of cooking processes on tilapia aroma and potential umami perception

Zhang, Danni; Ayed, Charfedinne; Fisk, Ian D.; Liu, Yuan

Effect of cooking processes on tilapia aroma and potential umami perception Thumbnail


Authors

Danni Zhang

Charfedinne Ayed

Yuan Liu



Abstract

Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-heating, boiling and steaming). Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis, and correlated with the heating time, colour, moisture and water activity by partial least squares regression analysis. Results showed that the “green” and “earthy” off-notes were highly correlated with the boiling process (excess of water, short heating time), while most of the umami-enhancing odorants had a high association with the roasting process (low water content, long heating time, better Maillard reaction). This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas, umami-enhancing aromas and meanwhile, reducing off-notes. This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.

Citation

Zhang, D., Ayed, C., Fisk, I. D., & Liu, Y. (2022). Effect of cooking processes on tilapia aroma and potential umami perception. Food Science and Human Wellness, 12(1), 35-44. https://doi.org/10.1016/j.fshw.2022.07.016

Journal Article Type Article
Acceptance Date Apr 26, 2021
Online Publication Date Aug 9, 2022
Publication Date Jan 1, 2022
Deposit Date May 10, 2021
Publicly Available Date Mar 29, 2024
Journal Food Science and Human Wellness
Print ISSN 2213-4530
Electronic ISSN 2213-4530
Publisher Elsevier BV
Peer Reviewed Peer Reviewed
Volume 12
Issue 1
Pages 35-44
DOI https://doi.org/10.1016/j.fshw.2022.07.016
Keywords Food Science
Public URL https://nottingham-repository.worktribe.com/output/5523065
Publisher URL https://www.sciencedirect.com/science/article/pii/S2213453022001239
Related Public URLs https://www.sciencedirect.com/journal/food-science-and-human-wellness
Additional Information This article is maintained by: Elsevier; Article Title: Effect of cooking processes on tilapia aroma and potential umami perception; Journal Title: Food Science and Human Wellness; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fshw.2022.07.016

Files




You might also like



Downloadable Citations