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Effect of Diet and Environment on the Volatile Flavour Components of Crustaceans

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Effect of Diet and Environment on the Volatile Flavour Components of Crustaceans Effect of Diet and Environment on the Volatile Flavour Components of Crustaceans F.B. Whitfield, F. Helidoniotis and M. Drew Project 92/075 TABLE OF CONTENTS TABLE OF FIGURES iii NON-TECHNICAL SUMMARY v ABBREVIATIONS viii BACKGROUND 1 NEEDS 2 OBJECTIVES 3 METHODS 5 Collection of samples 5 Extraction 7 Analysis 7 Sensory gas chromatography of prawn extracts 7 Qualitative gas chromatography-mass spectrometry 8 of prawn extracts Quantitative analysis of bromophenols in seafoods 8 and dietary extracts Sensory panel assessment of prawn meat 10 Production of modified feed 10 RESULTS 11 Analysis of seafoods 11 Sensory GC analysis of prawn volatiles 11 Qualitative analysis of prawn extracts 14 Quantitative analysis of prawn extracts 15 Sensory taste panel analysis of cooked whole prawns 22 Quantitative analysis of fi sh extracts 25 Analysis of diets and the environment 27 Reported diets of prawns and fish 27 Quantitative analysis of polychaete extracts 31 Quantitative analysis of algal extracts 38 Rhodophyta (red algae) 38 Phaeophyta (brown algae) 41 Chlorophyta (green algae) 43 Sargassum (Phaeophyta) 45 Quantitative analysis of bryozoan extracts 46 Quantitative analysis of sponge extracts 47 Quantitative analysis of sea water and sediment 48 i Modified prawn feed 50 Quantitative analysis of extracts of commercial prawn feeds 50 Quantitative analysis of extracts of modified prawn feeds 52 Quantitative analysis of extracts of prawns fed on modified 53 feeds BENEFITS 56 INTELLECTUAL PROPERTY AND VALUABLE INFORMATION 57 FURTHER DEVELOPMENT 57 STAFF 58 FINAL COST 58 REFERENCES 58 ii TABLE OF FIGURES Table 1: Volatile prawn odours assessed by sensory gas 13 chromatography Table 2: Target compounds identified in wild-harvested prawns 14 Table 3: Distribution of bromophenols in uncooked Penaeus 16 plebejus Table 4: Distribution of bromophenols in uncooked Penaeus 17 esculentus and Penaeus latisulcatus Table 5: Distribution of bromophenols in uncooked Penaeus 18 merguiensis, Penaeus australiensis, Metapenaeus macleayi, Haliporoides sibogae and Plesionika martia Table 6: Distribution of bromophenols in uncooked Penaeus monodon 20 and Penaeus stylirostris Table 7: Distribution of bromophenols in whole uncooked wild-harvested 21 prawns Table 8: Distribution of bromophenols in whole uncooked cultivated 22 prawns Table 9: Taste panel assessment of cooked wild-harvested and cultivated 24 prawns Table 10: Distribution of bromophenols in uncooked ocean fish 27 (piscivorous carnivores) Table 11: Distribution of bromophenols in uncooked ocean fish (benthic 28 carnivores) Table 12: Distribution of bromophenols in uncooked ocean fish (diverse 30 and restricted omnivores) Table 13: Relationship between total bromophenol content (TBC), habitat 31 and diet of individual species of prawns Table 14: Relationship between total bromophenol content (TBC) and 32 diet of individual species of carnivorous fish Table 15: Relationship between total bromophenol content (TBC) and 33 diet of individual species of omnivorous fish Table 16: Distribution of bromophenols in polychaetes of the families 34 Onuphidae, Enuicidae and Nereididae Table 17: Distribution of bromophenols in polychaetes of the families 36 Nephtyidae, Glyceridae, Orbinidae, Lumbrineridae, Capitellidae, Cirratulidae and Phyllodocidae Table 18: Sediment type at each of the twelve polychaete sampling sites 37 Table 19: Distribution of bromophenols in eastern Australian red marine 39 algae (Rhodophyta) Table 20: Distribution of bromophenols in eastern Australian brown 42 marine algae (Phaeophyta) Table 21: Distribution of bromophenols in eastern Australian green 44 marine algae (Chlorophyta) Table 22: Distribution of bromophenols in eastern Australian Sargassum 45 species (Phaeophyta) Table 23: Distribution of bromophenols in eastern Australian bryozoans 47 iii Table 24: Distribution of bromophenols in sponges from Exmouth Gulf 48 Table 25: Distribution of bromophenols in sea water and sediment 50 Table 26: Distribution of bromophenols in commercial prawn feeds 51 Table 27: Distribution of bromophenols in CSIRO modified prawn 53 feeds (June 1995) Table 28: Distribution of bromophenols in prawns fed on modified 55 feeds during CSIRO feeding trials (June 1995) iv NON-TECHNICAL SUMMARY 92/075 Effect of diet and environment on the volatile flavour components of crustaceans PRINCIPAL INVESTIGATOR: Dr Frank B Whitfield ADDRESS: CSIRO, Division of Food Science and Technology Sydney Laboratory PO Box 52, NORTH RYDE NSW 2113 Telephone: 02 9887 8333 Fax: 02 9887 3107 OBJECTIVES: To identify those volatile compounds responsible for either desirable flavours or off-flavours in wild-harvested and cultivated crustaceans and to establish the source of these compounds by: 1. analysing extracts of crustaceans by sensory gas chromatography and gas chromatography-mass spectrometry and relating the presence of particular components to sensory data obtained by taste panel analysis, 2. analysing the diets of crustaceans, and components of the environment in which they live, to establish the origin of important flavour compounds. SUMMARY: The flavour of a seafood is one of several sensory properties that determines whether it is marketable and at what market price. Those species of crustaceans that possess characteristic flavours, such as the Endeavour prawn, the Royal Red prawn and the Balmain Bug have from time to time been unpopular in markets because of the occurrence of these natural flavours. Other species with bland or little flavour also draw critical comment from consumers paying high prices in restaurants. Although some evidence has indicated that diet and environment are major contributing factors in the determination of the flavours of crustaceans, no definite link has been established. The current study was accordingly undertaken to identify the sources of the compounds responsible for such characteristic flavours, and to provide an explanation for the occasional outbreaks of strong flavours in wild-harvested prawns, and the absence of natural flavours in cultivated animals. The technological aim of the work was to improve the flavour quality of Australian produced prawns for both domestic and overseas consumption. The ultimate return to the fishing industry from this research would be products of reliable flavour quality capable of yielding high market prices. Evidence obtained from the chemical and sensory analyses of nine species of wild-harvested prawns and two species of cultivated prawns showed that bromophenols, particularly 2- bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6-tribromophenol, enhanced the desirable seafood flavours of wild-harvested animals. Conversely, the near absence of these compounds from cultivated prawns left the flesh bland and lacking prawn-like flavours. In addition, these analyses showed that the bromophenol content of prawn heads (which includes the gut) was seven times that found in the tails for wild-harvested prawns and three times that found in cultivated animals. As an adjunct to this work 31 species of ocean fish were analysed for their bromophenol content. Results from these analyses showed that the average total bromophenol content of benthic carnivores and omnivores was 100 times greater than that of piscivorous carnivores. The analyses also showed that the bromophenol content in the animal’s gut was greater than that found in the flesh. These findings supported the belief that bromophenols are derived from the diet of marine animals. v Following detailed surveys of literature pertaining to the dietary intake of prawns and fish, the likely sources of bromophenols in these animals appeared to be polychaetes and marine algae. Analyses of 16 species of polychaetes showed that these soft bodied organisms were a major source of bromophenols in the marine environment. Analyses of 50 species of marine algae showed that these plants were probably the world’s major repository of bromophenols in the marine environment, because of the wide occurrence of such plants along the nations’ coastlines. By comparison, the concentrations of bromophenols in commercial prawn feeds are appreciably lower than those found in natural sources, 1 x 10-5 that found in polychaetes and 1 x 10-3 that found in algae. It is therefore not surprising that prawns fed on such feeds have much lower bromophenol contents, and hence blander flavours, than those with a natural diet. Modified prawn feeds were prepared in which bromophenols both in the free form and as their sulfate esters were added to a CSIRO formulation. The concentrations of these compounds were similar to the highest levels found in commercial feeds. Results from feeding trials showed that the prawns did not discriminate between the modified feeds and the control. Furthermore, sensory analyses carried out on these prawns showed that the modified feeds enhanced the natural flavour of prawn meat. Of equal importance, it was found prawns fed on modified feed containing free bromophenols retained more of these compounds than prawns fed on feed containing the sulfate esters. ACHIEVEMENTS: All of the project’s major objectives were achieved as well as some additional goals that were generated from the original study. 1. Four compounds, 2-bromophenol, 4-bromophenol, 2,6-dibromophenol and 2,4,6- tribromo-phenol were shown to be important in the natural flavour of wild-harvested prawns. 2. The major source of bromophenols in wild-harvested prawns was shown to be components of the animal’s diet, and in particular polychaetes. 3. Prawn feeds
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