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- W2477076287 abstract "Flavor is an important sensory attribute of sea urchin gonads. The flavor of gonads is also affected by dietary factors. Lipid fatty acids and carotenoids play an important role in the development of off-flavors during post-mortem period. In addition, free amino acids serve as a major taste-active component in urchin gonads. Hence, the effect of feeding of urchins initially on a Laminaria kelp followed by a grainbased diet on the total lipids and their fatty acids, free amino acids and carotenoids was evaluated. Eicospentaenoic acid was dominant in the lipids of urchins fed on an algal diet, but linoleic acid became dominant upon feeding on an artificial diet. Glycine was the major free amino acid throughout the feeding period and its contribution decreased with the progression of feeding. Carotenoid content, on the other hand, decreased from 23.2 to 9.2 mg/100 g tissue after feeding on the artificial diet. Thus, the role of flavor components and/or flavor precursors of urchin gonads is confirmed." @default.
- W2477076287 created "2016-08-23" @default.
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- W2477076287 date "2003-05-07" @default.
- W2477076287 modified "2023-09-23" @default.
- W2477076287 title "Effect of an Artificial Diet on Lipid, Free Amino Acid, and Carotenoid Composition of Green Sea Urchin Gonads" @default.
- W2477076287 doi "https://doi.org/10.1021/bk-2003-0848.ch007" @default.
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