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The Effect of Different Preparation Methods on the Flavor of Farmed Takifugu obscurus

The Effect of Different Preparation Methods on the Flavor of Farmed Takifugu obscurus

Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2

1College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai Ocean University 201306, China
2Jiang Su Zhongyang Ecological Fishes Company Ltd., 226600, China

*      Corresponding author:



The aim of this study was to investigate the tastes of the meat, liver and soup through different preparatory procedures which were used in traditional. The taste of Takifugu obscurus under different conditions were analyzed by sensory evaluation and electronic tongue technique. The characteristic of the taste substances were tested, such as free amino acids, nucleotides, trimethylamine oxide and betaine. Results showed that umami was the most prominent flavor. Compared with liver, IMP is the main flavor nucleotide in meat. However, the contents of the umami amino acids and betaine in liver are much higher than that of meat. Additionally, trimethylamine oxide is mainly found in the meat. After steaming, content of IMP in meat increased significantly. Compared with steamed meat, the flavor materials in boiled meat had a certain loss. Therefore, the addition of fried liver to the soup is beneficial to flavor.

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Pakistan Journal of Zoology


Vol. 51, Iss. 3, Pages 801-1202


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