Development of cooking method to enhance palatability and functionality of fish

Research Project

Project/Area Number	20500683
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Nara Women's University
Principal Investigator	TAKAMURA Hitoshi 奈良女子大学, 生活環境学部, 准教授 (70202158)
Project Period (FY)	2008 – 2010
Project Status	Completed (Fiscal Year 2010)
Budget Amount *help	¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000) Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000) Fiscal Year 2009: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000) Fiscal Year 2008: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Keywords	調理と加工 / 魚 / 嗜好性 / 機能性 / におい / 揮発性成分 / 抗酸化成分 / 調理
Research Abstract	In order to develop the cooking method to enhance the palatability and functionality of fish, the changes of flavor and functional components in fish were analyzed during cooking with vegetable condiments containing antioxidants, which suppress the formation of lipid oxidation products. Cooking with vegetable condiments decreased volatile compounds due to lipid oxidation. Though cooking without vegetable condiments decreased antioxidant activity, cooking with vegetable condiments increased antioxidant activity. These results suggest that cooking with vegetable condiments enhances palatability and functionality of fish.