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<p>Chub mackerel were fed on the commercial feed supplemented with sake lees (S-feed) in Fukui and Yamaguchi prefectures to improve the flavor of cultured fish. The changes in volatile compounds of chub mackerel muscle fed on the S-feed were investigated by a gas chromatograph-mass spectrometer (GC/MS) with headspace solid-phase microextraction (SPME) and an electronic nose system. Headspace SPME-GC/MS analysis revealed that limonene and esters derived from sake lees accumulated in the chub mackerel muscle fed on the S-feed. Principal component analysis using data obtained from the electronic nose analysis showed that the flavors from chub mackerel muscle of the S-feed groups of Fukui and Yamaguchi prefectures differed from those of the control groups, while those of the S-feed groups were approximately the same in both prefectures. To evaluate the effect of S-feed on fish meat flavor in other species, black scraper and ayu sweetfish were investigated. Several esters and/or limonene accumulated in both species fed on the S-feed, and their flavors differed from those of the control group. These results indicate that limonene and esters contribute to the reduction of fishy flavor of the fish fed on the S-feed.</p>

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Improvement of fish flavor by the feed supplemented with sake lees

  • 期刊论文

  • 发表日期：

    2025年6月28日

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  • Shinya Kawabe,
  • Ryusei Shimoda,
  • Takaaki Yoshida,
  • Masatomi Hosoi,
  • Kenta Nakazono,
  • Shotaro Mori,
  • Motohiro Yamamoto,
  • Kazuma Matsuzaki,
  • Yuki Andou,
  • Kenya Ueda,
  • Ayano Tanaka,
  • Nobuhiko Shiraki,
  • Haruki Kumura,
  • Naoya Matsutake,
  • Taiko Miyasaki

摘要

Chub mackerel were fed on the commercial feed supplemented with sake lees (S-feed) in Fukui and Yamaguchi prefectures to improve the flavor of cultured fish. The changes in volatile compounds of chub mackerel muscle fed on the S-feed were investigated by a gas chromatograph-mass spectrometer (GC/MS) with headspace solid-phase microextraction (SPME) and an electronic nose system. Headspace SPME-GC/MS analysis revealed that limonene and esters derived from sake lees accumulated in the chub mackerel muscle fed on the S-feed. Principal component analysis using data obtained from the electronic nose analysis showed that the flavors from chub mackerel muscle of the S-feed groups of Fukui and Yamaguchi prefectures differed from those of the control groups, while those of the S-feed groups were approximately the same in both prefectures. To evaluate the effect of S-feed on fish meat flavor in other species, black scraper and ayu sweetfish were investigated. Several esters and/or limonene accumulated in both species fed on the S-feed, and their flavors differed from those of the control group. These results indicate that limonene and esters contribute to the reduction of fishy flavor of the fish fed on the S-feed.