Bisulfite Suppression of Fish Aromas

Authors

  • D. B. JOSEPHSON,

    1. Authors Josephson, Lindsay, and Stuiber are affiliated with the Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, WI 53706.
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  • R. C. LINDSAY,

    1. Authors Josephson, Lindsay, and Stuiber are affiliated with the Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, WI 53706.
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  • D. A. STUIBER

    1. Authors Josephson, Lindsay, and Stuiber are affiliated with the Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, WI 53706.
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  • Research supported by the Sea Grant College Program and the College of Agricultural & Life Sciences, Univ. of Wisconsin-Madison.

ABSTRACT

ADDITION of sodium bisulfite (100–500 ppm) to water extracts of slime from fresh and oxidized whitefish (Coregonus clupeaformis) caused immediate and nearly complete suppression of fishy aromas. Chromatograms of headspace volatiles revealed the selective removal of influential carbonyl compounds through the formation of bisulfite addition products. Poaching whitefish fillets in bisulfite solutions (200 ppm) also yielded significantly suppressed oxidized and fishy flavors compared to similar untreated samples when evaluated by sensory analysis. Odor assessments of pH-adjusted (3—12) water extracts of fish slime showed that bisulfite was active over the entire pH range, but was most effective in suppressing aromas over the mid-ranges (5.5–8.5).

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