A TEST ON FLAVORING RAINBOW TROUT WITH COMMERCIAL AROMA

During the experimental period of 32 days, diets each containing 0.8% by weight of anyone of the following commercial flavors: vanilla cream (I), nutmeg oil (II), clove oil (III), anis oil (IV), and sausage aroma (V), were fed to groups of rainbow trout differentiated in this order. On tasting the sample fishes, eviscerated and broiled with salt, the odors introduced from the dietal flavors were most outstanding on groups III and IV, followed by II and V, with I being the faintest. Though the odors were not found harmonizing with the Japanese style of cooking, it is thought possible to produce fish with a desirable flavor for western styles of cooking when better flavor materials are found. On roasting the livers of sample fish, a disagreeable odor besides that of the dietal flavor was percepted more strongly on III and IV than the others. None of the livers of sample fish, when roasted, smelled so appetizingly as did the liver of control fish. The fact may be interpreted that the sample fish had the liver which more or less suffered from the overdosed flavors. Similar odors to those of the livers were noticed on roasting the pyloric caeca of both the control and sample fishes. A reverse tendency of the odors of the liver and pyloric caeca was noticed in roasted visceral adipose tissue: a heavy suffocating odor in the adipose tissue of the control and I, but less unpleasant smell in those of II, III, IV, and V.