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Food Science and Human Wellness 2023, 12(1): 35-44 https://doi.org/10.1016/j.fshw.2022.07.016
Research Article | Open Access | Issue | Published: 09 August 2022

Effect of cooking processes on tilapia aroma and potential umami perception

Show Author's Information Danni Zhanga,  Charfedinne Ayedb,  Ian D. Fiskb,c( ),  Yuan Liua( )
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
University of Adelaide, North Terrace, Adelaide 5005, Australia

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Aroma, Tilapia, Thermal cooking process, Off-note, Umami
Cite this article:
Zhang D, Ayed C, Fisk ID, et al. Effect of cooking processes on tilapia aroma and potential umami perception. Food Science and Human Wellness, 2023, 12(1): 35-44. https://doi.org/10.1016/j.fshw.2022.07.016
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Abstract Full text About this article

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.


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About this article

Effect of cooking processes on tilapia aroma and potential umami perception

Show Author's information Danni Zhanga, Charfedinne Ayedb, Ian D. Fiskb,c( ), Yuan Liua( )
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
University of Adelaide, North Terrace, Adelaide 5005, Australia

Peer review under responsibility of KeAi Communications Co., Ltd.

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.

Keywords: Aroma, Tilapia, Thermal cooking process, Off-note, Umami

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Publication history

Received: 06 February 2021
Revised: 25 March 2021
Accepted: 24 April 2021
Published: 09 August 2022
Issue date: January 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This study was supported in part by the China Scholarship Council Fund.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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