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Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P<0.05) enhanced soup flavour characters, such as thickness, mouthfulness and continuity. The extracts were fractionated...
The objective of this study was to evaluate the stability and flavour intensity of docosahexaenoic acid (DHA)-fortified emulsions as affected by processing temperature (−5 and −10°C) and oil content (20% and 40% oil-in-water emulsions). The emulsions’ physical stability was measured using backscattering measurements. Flavour attributes, such as oxidised, rancid, fishy and buttery, were quantified...
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