JP2002540778A - Flavor - Google Patents

Abstract

  (57) [Summary] The present invention relates to a method for changing the flavor of fish meat of farmed fish. The invention particularly provides fish feeds produced by a novel method of incorporating flavorants into feeds together with common feed ingredients. Next, when the feed is given to fish, the flavor of the fish changes. The present invention particularly discloses that the use of caraway oil, rosemary, lemon oil and garlic oil added to the feed is particularly effective in affecting fish flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD OF THE INVENTION

The present invention relates to a method for changing the flavor of fish meat. The method particularly relates to improving the flavor of fish by adding a flavor to the feed composition. This method adjusts the flavor of farmed fish, such as salmon, rainbow trout, brown trout, etc., for different consumer markets and, as a result, can broaden the choice of consumers by incorporating different flavors.

[0002]

[Prior art]

Changes in the flavor of fish meat are obtained by adding various components to the feed, which are incorporated into the fish meat when incorporated during the digestion process, resulting in a change in the flavor of the fish. European Patent Application No. 635217A discloses a method of improving the properties of meat and fat obtained from livestock and poultry, including feeding the livestock and poultry with spices. The active ingredients of the spices are taken up by the body and migrate to internal fats, thereby improving meat properties and improving fatty odor. In addition, European Patent Application No. 303764A discloses a method for improving the flavor of chicken eggs by feeding chickens with a mixed feed containing essential oils.

[0003] Japanese Patent Application No. 22027758A discloses the incorporation of crude plant essential oils into fish feed compositions to prevent infectious diseases in fish and to inhibit the growth of pathogenic microorganisms. Further, Japanese Patent Application No. 10229830A discloses a method of preventing a decrease in flavor and taste of fish meat due to a decrease in freshness in a short time, and a method of dark colored fish.
It discloses the incorporation of spices into fish feeds to control discoloration of fish.

[0004] However, none of the above patent disclosures disclose a method of changing the flavor of fish by adjusting and changing feed components. It is an object of the present invention to provide a method for changing the flavor of fish by using a flavor compound. It is another object of the present invention to provide a fish feed that changes the flavor of the fish.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION

The present invention provides a method for producing a fish feed that changes the flavor of fish. The method comprises mixing the feed ingredients and adding a flavoring, wherein the feeding of the feed to the fish changes the flavor of the fish. Preferably, the flavor components are dibromophenol, smoke arom
a), mussel extract, horseradish powder, juniper berry
, Olive, blackcurrant, walnut and the like.

More preferably, the flavor component is selected from the group consisting of caraway oil, lemon oil, rosemary, garlic powder, a combination of lemon and garlic, and the like. There is also provided a method of altering the flavor of a fish, the method comprising the steps of improving the fish feed by incorporating a desired flavorant into the fish feed, and providing the feed to the fish.

[0007] Preferably, the improved feed is provided to fish for at least two weeks. Alternatively, feed the improved feed to fish for at least one month. Preferably, the flavor component is selected from the group consisting of dibromophenol, smoke aroma, mussel extract, horseradish powder, juniper berries, olives, blackcurrants, walnuts and the like.

[0008] Preferably, the flavor components are individually added to the fish feed. There is also provided a fish feed used to flavor the fish, the feed comprising a feed component and a flavor that changes the flavor of the fish. Preferably, the feed contains a flavoring ingredient selected from the group consisting of dibromophenol, smoke aroma, mussel extract, horseradish powder, juniper berries, olives, blackcurrants, walnuts and the like.

[0009] More preferably, the flavor component is selected from the group consisting of caraway oil, lemon oil, rosemary, garlic powder, a combination of lemon and garlic, and the like. When the flavor component is lemon oil, a clear improvement in fish bite and texture is observed. This is also obtained when other flavor components are used.

From the tests and results described herein, it is clear that varying the composition of the feed results in a change in the flavor of the fish meat. It is particularly important and interesting that feeding a fish in less than one month can significantly affect the flavor of the fish meat. It should also be noted that there is a clear improvement in fish meat chewing, exemplified by fish subjected to the first test with lemon oil added to the diet.

Generally, fish feed consists of two main components, a meal component and an oil component. Sufficient research was done on the addition of ingredients to the feed so as to obtain a change in fish flavor. These studies are described in detail in the tests below.

[0012]

【Example】

The results obtained from the experiment are shown in more detail with reference to the figures. [Test Example 1] In this test, the incorporation of flavor components into fish feed for adjusting the taste of fish was investigated. In this experiment, detailed sensory and technical analyzes were performed to determine volatile compounds, as the sensory properties of fish flavor were primarily based on varying concentrations of volatile components.

(Food group) [0013] Chemical and sensory analyzes were performed on fish from the prescribed feed group. Atlantic salmon (Salmo salar) was fed one of the following seven diets comprising a standard fish diet and added flavor compounds: (1) Normal diet 289: Normal control diet (2 ) Regular feed 290: 0.005 g of 2,6-dibromophenol was added to feed 1
(3) Normal feed 291: 0.5 g of caraway oil is added to 1 kg of feed. (4) Normal feed 292: 1.0 g of lemon oil is added to 1 kg of feed. (5) Normal feed 293: 0.5 g (6) Regular feed 294: 0.5 g of rosemary extract was added to 1 kg of feed. (7) Regular feed 295: 10.0 g of freeze-dried minced shellfish (Mytilus edulis) to 1 kg of feed. Fish were fed these diets for 8 weeks. At the end of this period, fish were killed by standard methods. Four days prior to analysis, the fish were unwound and frozen.

(Sensory Analysis) The standard flavor distribution method (Qualitative-Descri) was performed by 12 trained inspectors.
ptive-Analysis, ISO 6564: 1985). Prior to analysis, sensory panels were calibrated for selected properties and property strengths.

The properties selected for the fragrance description test are as follows: salmon scent, acid scent, sea scent, caraway scent, rosemary scent, smoke scent, and shellfish Scent. The properties selected for the flavor taste test were as follows: salmon flavor, acid flavor, sea flavor, caraway flavor, rosemary flavor, smoked flavor, shellfish flavor and shellfish flavor. Bitterness.

Color properties such as whiteness, hue and intensity were selected. One fish was supplied to each inspector as a piece of fish meat having a thickness of 15 mm. Each sample was evacuated and placed in a plastic bag before heat treatment in a water bath at 75 ° C. for 30 minutes. Food was provided randomly for the prescribed diet treatment, fish number and examiner. Each inspector was always provided with a piece of fish meat from the same part of the fish boneless fillet.

[0017] Each inspector uses a computerized system (Comp) for direct recording of data, using a continuous measure at each speed, with the left side of the measure indicating no intensity and the right side indicating high intensity.
usense, Canada). The computer responds with 1.0
(No strength) to 10 (high strength). (Chemical analysis) Volatile compounds. This evaluation is made on the basis that the sensory properties of fish flavor are generally based on varying concentrations of volatile components, and thus this part of the experiment can confirm them.

[0018] Homogenized fish (25 g) from the same batch as tested by the panelists was mixed with 100 mL of distilled water in a closed Erlenmeyer flask, heated to 70 ° C. for 10 minutes, and cooled to 100 mL / min with nitrogen. Was flushed to the slurry for 20 minutes.
Volatile compounds were absorbed by Tenax GR. The absorbed volatiles can be removed using the Perkin Elmer ATD-400
Into the HP5890-HP5070 GC-MSD system. Unknown volatiles were confirmed by Wiley MS library search.

(Sensory Analysis) No difference in color characteristics was observed. Regular feed group 294 (rosemary)
Fish were significantly different from the fish fed the other defined diets in 11 characteristics.
In addition, fish in this group had a high intensity of rosemary aroma and flavor and were more bitter than fish fed the prescribed diets 289, 290, 291, 293, and 295.

The fish in the prescribed diet group 294 had low levels of salmon scent, acid scent, sea scent, salmon flavour, acid flavour, and high levels of rosemary aroma and flavour. Fish in the prescribed diet group 293 (smoked) had a salmon flavor stronger than 292 and a bitter flavor lower than 292.

The PCA scatter plots shown in FIGS. 2 and 3 can be used to interpret the results and illustrate 100% of the change. FIG. 2 separates the samples primarily by the aroma and flavor of rosemary compared to the aroma and flavor of salmon, sea and acid. This accounts for 97% of the change. Formula feed 294 is described as the only formula feed having a rosemary flavor / scent. FIG. 2 (explaining the other 3% change) is described by caraway and bitter flavor. Fish fed the prescribed diets 292 and 291 can be found in that part of the plot. Regular feeds 295, 293, 290 and 28
The fish fed 9 are very close to each other.

Table 1 shows an analysis of the Tukey test for fish fed seven defined diets.

[0023]

[Table 1] Fish fed various defined diets had significant differences (P <0.05) for the following 12 of the 18 analyzed characteristics: salmon scent, acid scent, sea scent , Rosemary aroma, shellfish aroma, salmon flavor, acid flavor, sea flavor, caraway flavor, rosemary flavor, shellfish flavor and bitter flavor.

The fish number 305 from the prescribed feed 294 is an outlier. Because outliers are statistically significantly different from other fish in the same set, the fish may not belong to that set. The outlier fish may have been replaced during handling or packaging. Statistical analysis was performed with and without the fish. Fish fed the prescribed diet 294 have less salmon scent, acid scent, sea scent, salmon flavor, acid flavor and more rosemary compared to fish fed the other diets. It had an aroma, flavor, and bitter flavor. There were also more differences between the defined diet groups for rosemary aroma and flavor.

FIG. 1 shows a graphical plot of all defined feeds for all properties (including sample 305). The plot shows the results visually. FIG. 2 is a two-dimensional variance plot (including sample 305) showing principal component analysis (PCA) for fish fed seven defined diets. FIG. 3 is a two-dimensional variance plot showing principal component analysis (PCA) for an individual fish sample (including sample 305).

The differences between individual samples of fish of each defined diet group are shown in this plot. As described above, the fish number 305 of the prescribed feed group 294 is significantly different from the other fish in the prescribed sample. Dynamic analysis showed significant differences for rosemary, lemon and caraway flavors. These were significantly different from each other and from the other four flavors. The results are shown in Table 2 and shown graphically in FIG.

[0027]

[Table 2] In particular, the graphs of these results clearly show the difference in intensity of the lemon, caraway and rosemary flavors. The main component found is based on a terpenoid structure. These molecules have a hydrophobic structure. In particular, when lemon oil was used, improvement in the chewing condition and chewyness of the flavored fish was observed.

Test Example 2 In this test, based on the results from Test 1, some components from Test 1 that showed the most effective results were further analyzed. In addition to these ingredients, the following new ingredients were also investigated: garlic powder, horseradish powder and juniper berry.

These components were added to the sample at two levels. Analysis of the sensory evaluation and characterization results showed clear differences between fish schools, depending on which flavoring ingredients were added. Although the effect on fish flavor was mediated by all flavor components added in Test 2, it was found that the addition of garlic powder and lemon oil components had the greatest effect on overall flavor.

Additional evaluations and measurements for efficacy were made by testing fish in raw, cooked, and smoked states. It should be noted that flavor differences were also detected in all three states. Flavor differences were maintained during storage on ice. The flavor produced by incorporation of the lemon oil component into the prescribed feed was most favorable.

Test Example 3 A third test was performed to investigate both the effect of the combination of flavor components and the speed at which flavor was incorporated into fish meat from feed. Four flavor ingredients were used: olive, blackcurrant, walnut, and a combination of lemon and garlic.
Atlantic salmon were fed a defined diet for 3 and 6 weeks, respectively.
Three weeks after feeding, the sensory panelist determined that one of the 24 sensory attributes of fish meat was
Eight were evaluated as significantly different. After 6 weeks, 24 of the 28 sensory attributes
It turned out to be different. The most significant difference was observed in fish meat fed a defined diet combining lemon and garlic.

[Conclusion] It has been shown that the taste of fish can be adjusted by incorporating flavor compounds into the fish feed. Tests have shown that the addition of rosemary, caraway and lemon to the feed results in good flavor incorporation into the fish. Furthermore, the results of Test Examples 2 and 3 show that incorporation of garlic powder into fish feed also has a significant effect on overall fish flavor, and that combinations of flavor components also result in changes in fish flavor.

Further, Test Example 3 shows that the flavor can be incorporated into fish meat from the prescribed feed in a short time.

[Brief description of the drawings]

FIG. 1 shows a graphical plot of all defined feeds for a total of 18 properties tested on samples in Test Example 1.

FIG. 2. Principal component analysis (PCA) of fish from test 1 fed seven defined diets.
It is a figure which shows the two-dimensional dispersion plot which shows this.

FIG. 3 shows a two-dimensional variance plot showing principal component analysis (PCA) for individual fish samples.

FIG. 4 is a graph of chemical analysis showing volatiles from fish fed various flavor components.

[Procedural Amendment] Submission of translation of Article 34 Amendment

[Submission date] May 14, 2001 (2001.5.14)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Contents of correction]

[Claims]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0003

[Correction method] Change

[Contents of correction]

[0003] Japanese Patent Application No. 22027758A discloses the incorporation of crude plant essential oils into fish feed compositions to prevent infectious diseases in fish and to inhibit the growth of pathogenic microorganisms. Furthermore, Japanese Patent Application No. 10229830A is intended to prevent a decrease in the flavor and taste of fish meat due to a decrease in freshness in a short time, and to suppress discoloration of a dark fish.
It discloses the incorporation of spices into fish feed. Japanese Patent Application No. 19830159991 discloses adding a garlic extract from wheat malt to a defined feed for fish. The incorporation of these extracts into fish feeds cannot flavor or change the flavor of the fish meat to an artificial flavor, but instead yields a fish with a fish meat texture and taste comparable to natural fish be able to. Furthermore, British Patent No. 1,376,350 relates to affecting the flavor of crab meat, which discloses that the flavor is strongly influenced by the feed used. This application addresses, inter alia, the problem of using low quality feed to obtain the same quality of crab meat and crab meat flavor obtained by using high quality feed. Thus, this patent provides ingredients that do not produce an inferior taste of crab when fed to crabs and that can be incorporated into low quality feeds.

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SL, SZ, TZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CR, CU, CZ, DE, DK, DM, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID , IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, US, UZ, VN, YU, ZA, ZW (72 ) Inventors Nilsson, Astrid Norway, Asene-1430, Parkween 8 (72) Inventors Vogt, Germund Norway, Oslo-en-1176, Seta Hoveyien 12 (72) Inventors Tomassen, Magny, Skinlo Norway, Oslo-N-0490 , Glefgenkorvn 12B / 285 (72) Inventors Lola, Ana, Marie, Benkze Norway, Son-en-N-1555, "Villa Granholt" F-term (reference) 2B00 5 GA01 GA02 LB07 2B150 AA08 AB05 AB20 DD31 DD38

Claims (14)

[Claims] 1. A method for producing a fish feed that changes the flavor of a fish, comprising mixing a feed component and adding a flavor, wherein the flavor of the fish is changed by giving the fish feed to the fish. A method characterized by the following. 2. The fish feed also alters the fish chew and texture.
The method described in. 3. A flavor used in the method according to claim 1 or 2, wherein the flavor components are dibromophenol, smoked aroma, mussel extract, horseradish powder, juniper berry, olives, blackcurrant, and nuts. Flavors selected from the group consisting of: 4. A flavor used in the method according to claim 1 or 2, wherein the flavor component comprises caraway oil, lemon oil, rosemary, garlic powder, a combination of lemon and garlic, and the like. Flavors selected from. 5. A method of altering the flavor of a fish, the method comprising improving the fish feed by incorporating a desired flavor into the fish feed, and providing the fish feed to the fish. 6. The method of claim 5, wherein the fish chew and texture are also changed. 7. The method of claim 6, wherein said improved feed is provided to fish for at least two weeks. 8. The method according to any one of claims 5 to 7, wherein the improved feed is provided to fish for at least one month. 9. A flavor used in the method according to any one of claims 5 to 8, wherein the flavor component is dibromophenol, smoke aroma, mussel extract, horseradish powder, juniper berry, or the like. Flavorings selected from the group consisting of: 10. The method according to claim 5, wherein the flavor component is selected from the group consisting of caraway oil, lemon oil, rosemary, garlic powder and the like. 11. The method according to claim 5, wherein the flavor components are individually added to the fish feed. 12. A fish feed used to flavor fish meat, said feed comprising a feed component and a flavoring agent that changes the flavor of the fish. 13. The fish feed according to claim 12, which is used for changing the fish bite / texture. 14. A flavor used in the feed according to claim 12, wherein the flavor component is selected from dibromophenol, smoke aroma, mussel extract, horseradish powder, juniper berry, olives, blackcurrant, nuts and the like. Flavors selected from the group consisting of: