The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC-MS combined with HS-GC-IMS

被引：0
作者：
Miao, Xiaoqing [1 ]
Li, Shuang [1 ]
Liu, Yang [1 ]
Li, Jing [1 ]
Dong, Xiuping [1 ]
Du, Ming [1 ]
Jiang, Pengfei [1 ]
机构：
[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, SKL Marine Food Proc & Safety Control, Dalian 116034, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 23卷
基金：
中国国家自然科学基金;
关键词：
Sea cucumber; Puffing; HS-GC-IMS; GC-MS; Volatile organic compounds;
D O I：
10.1016/j.fochx.2024.101709
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 degrees C- 250 degrees C) and time (1-5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced. The microstructure of the puffed sea cucumber exhibited a uniform porous structure at 230 degrees C for 4 min. However, further puffing treatment caused the void to collapse. A total of 81 volatile organic compounds (VOCs) were identified using HS-GC-IMS, and 18 VOCs with Relative odor activity value (ROAV) >= 1 were identified. The content of fishy compounds, such as dimethyl sulfide, 1-octanal, and 1-nonanal in sea cucumbers gradually decreased with increasing temperature and time. Combined with GC-MS analysis indicating that the flavor of sea cucumbers puffed at 250 degrees C for 5 min was superior. Our findings suggest new avenues for sea cucumber processing and address the limited research on puffing techniques for protein-based raw materials.
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页数：12
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