Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations

被引：5

作者：

Luo, Xiaoying ^{[1
,2
]}

Huang, Kang ^{[2
]}

Yu, Yali ^{[1
,3
]}

Yang, Qin ^{[1
]}

Yang, Huifang ^{[1
]}

Xiong, Shanbai ^{[1
]}

An, Yueqi ^{[1
]}

Hu, Yang ^{[1
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

[2] Univ Auckland, Sch Chem Sci, Auckland 1142, New Zealand

[3] Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, Wuhan 430223, Hubei, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 444卷

关键词：

Surimi gels; LN spray freezing; Intermolecular forces; HS-GC-IMS; Free amino acids; HYDROPHOBIC INTERACTIONS; BINDING; STORAGE; FILLETS;

D O I：

10.1016/j.foodchem.2024.138558

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study revealed the variations in odor characteristics and underlying mechanisms of different cross-linked surimi gels under liquid nitrogen (LN) spray freezing. The results demonstrated that LN spray freezing had an essential effect on the gels ' odor. The odor changes in the -80 degrees C LN spray freezing group were closer to the control group, while -35 degrees C LN spray freezing treatment had the greatest impact on the aroma quality of gels. Freezing reduced gels ' texture properties, intensified lipid and protein oxidation, altered protein conformation, increased surface hydrophobicity and hydrophobic interactions. These changes affected the gels' odor characteristics, leading to a reduction in fish aroma and an increase in fishy and oil odors after freezing. These tendencies were more pronounced at -35 degrees C LN spray freezing with lower cross-linking degrees, and reducing the freezing temperature to -80 degrees C and increasing the cross-linking degree to 62.99% mitigated the extent of deterioration in gel flavor quality.

引用

页数：12