FISHERY BULLETIN: VOL. 74, NO. 1 



Fresh tuna fish also has very Httle odor but will 

 develop a characteristic odor during refrigerated 

 storage or cooking. These observations tend to 

 support the supposition that fishy flavor develops 

 during postmortem oxidation. 



Additionally, volatiles were steam distilled 

 from the same tuna oil that was fed to the turkeys 

 in this experiment. These volatiles appeared to 

 have the same fishy aroma as turkeys judged to 

 have fishy flavor by the taste panel. The volatiles 

 were added to water (ca. 2 ix\/125 ml) in cans with 

 a nitrogen or air headspace plus a slight vacuum 

 and cooked at 116°C in the same fashion as the 

 breast meat. An odor panel revealed little, if any, 

 loss in character or intensity for the odor of the 

 volatiles cooked under nitrogen or in air. Al- 

 though this experiment with the volatiles offers 

 only deductive reasoning, it nonetheless lends 

 support to the argument that a heat-stable fishy 

 flavor develops during cooking in air and that 

 cooking under nitrogen prevents the development 

 of this flavor. 



ACKNOWLEDGMENTS 



Acknowledgment is given for the indispensable 

 assistance of Helen H. Palmer, D. W. Peterson, K. 

 E. Beery, A. W. Brant, Carol Hudson, E. P. Mec- 

 chi, Ko Ijichi, and Linda Eldridge. Further grat- 

 itude is extended to Hoffman La-Roche, Inc., Pa- 

 cific Vegetable Oil International, Inc., Star-Kist 

 Foods, and Van Camp Sea Food. 



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92 



