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Note Sensory Analysis of the Taste of Ayu Sampled from Different River

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Note Sensory Analysis of the Taste of Ayu Sampled from Different River Food Sci. Technol. Res., 19 (3), 479–483, 2013 Note Sensory Analysis of the Taste of Ayu Sampled from Different River Environments 1* 2 1 1 Noriko HattoRi , Asako uCHida , Mitsuaki SaNo and Tetuo MuRakaMi 1 Graduate School of Human Life Science, Nagoya Women’s University, 3-40 Shioji-cho, Mizuho-ku, Nagoya 467-8610, Japan 2 Toyota Yahagi River Institute, 2-19 Nishi-machi, Toyota 471-0025, Japan Received December 18, 2012; Accepted January 22, 2013 It is widely believed that attached diatoms are the best food source for freshwater ayu Plecoglossus altivelis (Temminck et Schlegel) in Japan. However, sensory testing by a panel consisting of 40 untrained tasters and analyses of gut content showed that there was no significant correlation between preference scores for fish taste and the dominance of diatoms in the algal assemblages fed upon by ayu in the Yahagi River, Aichi Prefecture, Central Japan. Ayu that fed on the filamentous blue-green algae Homeothrix varians was evaluated higher for aroma and fat content than those that fed on diatoms. Ayu feeding on diatoms were collected in the lower reaches of the Yahagi River which receive domestic sewage. In the ab- sence of more detailed analyses, exposure to sewage is considered to confer a characteristic aroma on Ayu. Keywords: attached algae, Ayu, gut content, sensory testing, Yahagi River Introduction also doubtful. For example, Hodoki et al. (2003) showed that Ayu, Plecoglossus altivelis (Temminck et Schlegel), a there was no significant difference in body length and weight member of Plecoglossidae, is one of the most popular fresh- between two ayu populations that fed on either diatoms or water fishes in Japan. Consumers are particularly fond of its blue-green algae. cucumber- or watermelon-like scent. The fish is typically The relationship between market value of ayu and its grilled with only salt, and is typically eaten whole, including food source also remain unresolved. It is possible that the the gut (Hitomi, 1697). It is believed that the aroma, taste, river environment has a marked impact on the taste of the and size of herbivorous ayu are determined by the food in the ayu as it is the river that directly affects the periphytic algae gut, which typically consists of various species of periphytic and the ayu that live there. In this study, we present the re- algae. Fishermen claim that, compared to green (Chloro- sults of sensory evaluations of the aroma and taste of Ayu, phyceae) or blue-green algae (Cyanophyceae), diatoms and discuss the taster-preference in relation to algal species (Diatomaceae) are the best food for ayu. Fishermen object to composition in the fish gut and the river environment. water pollution and channel modification, because these have a negative effect on the biomass and species composition of Materials and Methods the periphytic algal communities, and subsequently, on the Description of study area We selected the Yahagi River aroma, taste, and size of ayu. in central Japan as the study site because the ayu and the Nevertheless, the direct relationship between fish aroma river environment of the area have been extensively investi- and the food source of ayu has not yet been clarified. The gated by the Toyota Yahagi River Institute since 1994 (Niimi, aromatic components of the body surface of ayu are not 1997). considered to be derived from algae (Hirano et al., 1992), as The Yahagi River rises in Mt. Ookawairi-Yama (1,908 the carnivorous trout Coregonus clupeaformis has a similar m) and discharges into Mikawa Bay. The main stream is 118 aroma as ayu (Josephson et al., 1983). km-long and drains a catchment area of 1,830 km2. Seven The belief that ayu size is strictly determined by diet is dams exist along the main river and approximately 1,100,000 people in the catchment (Fig. 1). Organic matter originating *To whom correspondence should be addressed. from domestic waste and plankton in water released from the E-mail: [email protected] dams upstream are the main pollution loads. 480 N. HattoRi et al. used for the sensory tests were standardized by selecting only those individuals with body length of 19.9 ± 1.4 cm in. Within 3 h after capture, the captured fish were transferred from river water and individually sealed in plastic bags to avoid contamination of the aroma. Fish were then preserved at −20℃. Sensory testing Samples were kept frozen for approxi- mately two weeks, when sensory tests were performed on 16 September 2006. The 40 untrained panel members consisted of 30 men and 10 women, ranging in age from twenties to seventies (mode: 55). The fish samples were sprinkled with salt and roasted by a chef over charcoal fire, before being cooled to room temperature before testing. One fish from each of the five sampling points was served to each member. We did not determine the sex of the fish that were served, neither did we prescribe which part of the fish should be tasted. After tasting one sample from each of the five sample sites, panel members were asked to score the samples by 10 Km aroma, taste, and fat content, with a score of 1 indicating the top score and a score of 5 indicating the lowest. If they are unable to score the taste, then they were allowed to leave the answer blank. Scores were subjective, which meant that one panel member may favor cucumber-like smell of ayu while another may dislike it. Evaluation of fat content was also subjective. Although concentrations of lipids and fatty acids in ayu have been shown to fluctuate seasonally (Hirano and Suyama, 1983), this variation in fat content has not been examined within the context of the effect on taste. In order to avoid carryover samples, panel members were required Fig. 1. Geographic location of study area in central Japan. to rinse their mouths with mineral water after testing each Trapezoids across the river show dam sites. Yahagi Dam in the up- sample. After three sensory evaluations, we asked them to permost river reaches is the largest dam. Impounded water from the score their general preferences, not as the sum of each sen- dam is released immediately upstream from Sta. Y5. Y1: Aoi-Oohashi Bridge, Y2: Toyota-Oohashi Bridge, Y3: Fusso, sory score, but as an evaluation of the whole sample. Y4: Nishi-Hirose, Y5: Kawaguchi (Toyota City, Aichi Prefecture) Statistical significance was determined by the Newell & MacFarlane and Krammer methods. If the total scores were The Toyota Yahagigawa riv. Fishery Cooperation Union not significant according to the Krammer table, then the taste stocks the river with juvenile ayu using inland and marine was considered preferable. If the Krammer table scores were stocks ; upstream migration of juvenile ayu from the estuary high, then the taste was considered unfavorable. Differences is reported every year during early summer (Takahashi and in preference were elucidated by the Newell & MacFarlane Niimi, 1999). The migrated/stocked ratio of captured adult is method. Valid answers for the general preference, aroma, unknown, but it is assumed to be low. taste and fat content were obtained from 39, 18, 19 and16 of Fish samples Ayu samples were obtained for the senso- the respondents, respectively. ry tests using live decoy over several days in early September Reference of water quality information Water qualities 2006 at five stations along the Yahagi River (Fig. 1b). Since for the Yahagi River reported by Shiragane (2002) were used body mass may affect evaluations of aroma and fat content, in our study to evaluate the river condition. we measured the sizes of some of the fish samples that were Examination of gut contents Five ayu collected at each not used for the sensory tests. A significant correlation was station were subjected to gut content analysis. Gut contents observed between fish length and weight irrespective of of the front digestive tract were emptied on a slide glass. the sampling points (R2 = 0.95, n = 23), indicating that the Since dominant algal species is the filamentous blue-green fish were neither overfed nor lean (pin-head). The samples algae (Homeothrix varians) and it is difficult to count cell Sensory Analysis of the Taste of Ayu Sampled from Different River Environments 481 number, we indicated its relative abundance as a proportion Newell & MacFarlance’s method detected significant dif- of the microscopic field occupied by the alga. This was done ferences for aroma and general preference between Stas. Y1 by diving the microscopic field into a grid of 200 squares (10 and Y4, and between Stas. Y4 and Y5. × 20). The taxonomic category of the algae in each square The statistical analyses showed that fish from Sta. Y4 was then noted. A total of 4,000 grids were examined at each were more preferred than fish from the other stations, espe- sampling station. Nomenclature followed Kramer & Lange- cially Stas. Y1 and Y5. The tests also showed that general Bertalot (1991) for the Bacillariophyceae and Hirose and preference was largely dependent on aroma. Yamagishi (1977) for the other taxa. Digestive tract content Algal species compositions in the guts of ayu are shown in Table 2. Dominant algal species Results were Homeothrix varians (Cyanophyceae) and some species The order of preference Average scores for aroma, of diatoms (Bacillariophyceae) such as Melosira varians and taste, fat content, and general preference are shown in Table Fragilaria spp. The relative abundance of the algae in the gut 1. The mean and standard deviations of general preference (i.e. Cyanophyceae/ Bacillariophyceae) at Stas. 1 − 5 were scores of the fish from stations 1 − 5 were 3.6 ± 1.2, 3.1 ± 1.4, 0.48, 2.81, 3.98, 6.81 and 3.91, respectively.
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