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Translation 3530 FISHERIES AND MARINE SERVICE Translation Series No. 3530 Odorous components of roasted fish meat by Kayoko Kasahara, and Kokichi Nishibori Original title: Gyoniku Shoshu Seibun--I From: Nippon Suisan Gakkaishi 41: 43-49, 1975 Translated by the Translation Fureau(JG/PS) Multilingual Services Division Department of the Secretary of State of Canada Department of the Environment Fisheries and Marine Service Halifax Laboratory Halifax, N.S. 1975 15 pages typescript ,71 )72 • (APARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES 'ere DIVISION DES SERVICES CANADA DIVISION MULTILINGUES TRANSLATED FROM - TRADUCTION DE INTO - EN Japanese English AUTHOR AUTEUR KASAHARA, Kayoko and NISHIBORI, Kokichi TITLE IN ENGLISH - TITRE ANGLAIS Odorous Components of Roasted Fish at TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) TITRE EN LANGUE ÉTRANGÉRE (TRANSCRIRE EN CARACTèRES ROMAINS) Gyoniku Shoshu Seibun--I REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE , FOREIGN CHARACTERS. RÉFÉRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, RANSCRIRE EN CARACTèRES ROMAINS. REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS Bulletin of the Japanese Society of Scientific Fisheries PUBLISHER - ÉDITEUR PAGE NUMBERS IN ORIGINAL DATE OF PUBLICATION NUMÉROS DES PAGES DANS DATE DE PUBLICATION L'ORIGINAL 43-49 YEAR ISSUE NO. VOLUME PLACE OF PUBLICATION ANNE NUMÉRO NUMBER OF TYPED PAGES LIEU DE PUBLICATION HOMBRE DE PAGES DACTYLOGRAPHIÉES 1975 41 1 15 REQUESTING DEPARTMENT Environment TRANSLATION BUREAU NO. 753371 MINISTÈRE- CLIENT NOTRE DOSSIER NCI BRANCH OR DIVISION TRANSLATOR (INITIALS) Fisheries S3rvice- - J GAS DIRECTION OU DIVISION TRADUCTEUR (INITIALES) PERSON REQUESTING Allan T. Reid • DEMANDE PAR SEP 1 2 1975 YOUR NUMBER VOTRE DOSSIER N 0 UNEDITED TRANSLATION DATE OF REQUEST DATE DE LA DEMANDE 25-06-75 For information only TIUDUCTION NON i'2.EVSE7i Informeition seviernznt SOS•200.10.6 (REV. 2/08) 7530.21.029.5533 1/41-(21) • e • DEPARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU , BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES DIVISION DES SERVICES DIVISION CANADA MULTILINGUES CLIENT'S NO. DEPARTMENT DIVISION/BRANCH CM NO DU CLIENT MINISTERE DIVISION/DIRECTION VILLE Environment Fisherics Service Ottawa, Ont. BUREAU NO. LANGUAGE TRANSLATOR (INITIALS) NO DU BUREAU LANGUE TRADUCTEUR (INITIALES) . SEP 121975 753371 Japanese JG/PS Bulletin of the Japanese Society of Scientific Fisheries Vol. 41, No. 1, 1975, pp. 43-49 (43 .0darous ' Components of Roasted Fish Meat - By ..:.eLSAHARA, KayokOex2, NISHIBORI, Kokicht Received: September 12, 1974 One of the techniques employed in the traditional Japanese way of cooking is called "Teriyaki e3or "Kabayaki."*3 While fish meat broiled without any seasoning lacks flavour to stimulate our appetites, fish broiled with the tf) so-called "Taré"--the seasoning for "Teriyaki" or F.` 'e ca: 0 e4 E "Kabayaki"--is enhanced with a very appetizing flavour tfl c -5 zooø and lust.er; and its pleasant taste has been well liked by 0 .4-fn-- *1 Presented at the Spring General Meeting of the Japanese tà..1 L t-- ' Society of Scientific Fisheries (Tokyo) in 1971 & 1972. 1.. ID 11/42 Home 46.■ r Economics Dept., Notre Dame Seishin University, Okayama. E $3 Broiled fish or meat with seasoning sauce (Translator's note). SOS...200-10 ■ 31 2 many Japanese. It is believed that the fragrance of "Teriyaki" or "Kabayaki" is produced in the following manner: protein, amino acids, amines, saccharoids, etc. of fish meat, fish skin and seasoning produce aldehydes and pyrazines as they turn brown as a result of several chem- ical reactions due to calcination --including the Merâclo* reaction. At the same time, sulfur-containing compounds as well as by-products formed by thermal decomposition based on fish lipids, contribute to the emanation of the flavour. 1) Obata et, al. obtained very realistic "Kabayaki" flavour by calcinating mixtures of sucrose, soy sauce, , palmitic acid and•piperidine in their model experiment. In practice, however, no study has so far been reported on the _isolation and identification of flavouring volatiles originating directly from fish "Teriyaki" or "Kabayaki". As a first step to isolate and identify the flavour.ing volatiles of fish "Teriyaki" or "Kabayaki", a panel test was conducted en the flavour of "Teriyaki" or "Kabayaki" and described in this report. This was followed by a comparison, in as natural a state as possible, with the whole flavour of "Teriyaki" or "Kabayaki" using four kinds of fish; chiefly employing the head space vapor gas chromatograms. Next, a comparison was made with the flavour of eels broiled without seasoning and that of "Kabayaki" eels. The ieD7L0-..tian and identification of "Kabayaki" Aer.N.: meaning unknown; transliterated as such from the Japanese word Teichnmst be a Japanese rendition of a foreign term. flavour carbonyl components and alcohol components were then conducted. Experimental method and its results Samples Only edible portions of fresh eel, conger eel, yellowtail and horse-mackerel were used. Seasoning for this experiment was a miX- .ture of cojmrercial dark soy sauce and refined sugar (sucrose concentration 36%). Paneltest on the flavour of eel "KabaVaki" The whole flavour of eel "Kabayaki", prepared by the mthod described later,.was passed through successive traps of 2% sodium bicarbonate, 2% hydrochloric acid, 0.2% 2,4-dinitro- phenylhydrazine 2N-hydrochloric acid solution, and 2% lead acetate by using the nitrogen gas draft method. As a result , it was (44 found that the carbonyl fraction and h^drogen sulfide were very inportant in the flavour of eel "Kabayaki". Method of uroducirg and collecting the odorous conrnaonents of broiled fish 1. Method of preparing H.S.V. ( head space vapor) of the whole flavour of "Teriyaki" or "Kabayaki"s A10-g. sample of fish meat was broiled for four minutes over medium heat (city gas) using a commercially available fish broiler with an asbestcs plate on one side (surface temperature of the broiler 250°C). After that, the following operation was repeated four timesc the meat was soaked in seasoning sauce for one minute, and then broiled for one minute. The 4 sample thus broiled was immediately transferred into a 100 ml Erlermleyer flask; the meat was rapidly ground and the mouth of the flask was sealed with a piece of aluminum foil; it was heated for one and a half minutes on a metal mesh plate with asbestos on one side, placed on a preheated electric burner (600W). Its H.S.V., 0.5 to 1 ml, was then taken as sample for gas chromatographic analysis. 2. Preparation method of H.S.V. of the whole flavour of fish broiled without seasonings The sample of fish meat, 10 g, was broiled without seasoning under heating conditions similar to those described above. It was then transferred immediately to a 100 ml Erlenmeyer flask; heated for 1.5 minutes in a similar manner as before and its H.S.V., 0.6 to 1 ml, was taken as sample for gas chromatographic analysis. 3. Preparation method of H.S.V. of the whole flavour of roasted seasoning: Seasoning sauce, 0.025 ml, was placed in a 100 m1 Erienmeyer flask; then sealed with a piece of alumi- num foil. It was heated for one minute on an electric burner as before, and its H.S.V., 2 to 5 ml, was taken as sample for gas chromatographic analysis. Conditions for the gas chromatographic analysis The apparatus used was a Shimazu GC-4APTF model (Rising temperature, FID). The analysis of the whole flavour compo- nent was done as follows: Columns Stainless 3^ x 3 m Retention phases 10% PEG 6000 (TPA, 30 to 60 mesh) and 5% silicon DC 550 (Shimalite W, 60 to 80 mesh) 5 Column temperature: 40 ÷ 160°C, 4 C/min. Sample room temperature: 250°C Detector temperature: 210°C Nitrogen gas pressure: 0.4 to 0.5 kg/cm2 Sensitivity: 103 x 0.4 V Attached gas sampler temperature and volume: About 100°C, 5 ml. An analysis of the whole flavour components, with 5% carbowax 20M as the retention phase, was also conducted at the same time. The analysis of the carbonyl and alcohol components was con- ducted as follows: Retention phase: 5% carbaaax 2014 (Diasolid L, 60 to 80 uesh) Nigrogen pressure: 0.75 kg/cm2 Sensitivity: 103 x 0.1 V Other conditions: Same as for the analysis of the whole flavour components. 4. Comparison of H.S.V., the whole flavour of four kinds of "Kabayaki" (45) fish: The H.S.V. of "Teriyaki" or "Kabayaki" in respect of four different types of fish, and obtained by the method described above, were analyzed by the gas chromatogram with retention phase PEG 6000 (UM) and silicone DC 550. As sham in Fig. 1 and 2, several component peaks appeared in all cases and aside from differences in peak strength, no much difference in gas chromatogram was noticed between the four kinds of fish. Comparison of H.S.V. for both eel kabayaki and plain roasting Gas chr. omatographic analysis %ms performed and the whole flavor H.S.V. of eel kabayaki and of plain broiling by retention phase PEG 6000 (TPA) and by silicon DC 550. As shaan in Fig. 3 and 4, five peaks including a very sharp one were detected from the whole flavour of eel "Kabayaki", while only minor peaks were detected from the whole flavour obtained fran eel meat broiled without seasoning. 6 . Isolation and identification of carbonyls in both eel "Kabayaki" flavour and roasted seasoning flavour 1. Carbonyl component of eel "Kabayaki" flavours The whole flavour of eel "Kabayaki" obtained from eel meat, 490 g, was passed through a trap of 0.2% 2,4-DNPH-2N-hydro- chloric acid solution by nitrogen gas draft method.
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