Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)

被引：37

作者：

An, Yueqi ^{[1
,2
,3
]}

Wen, Li ^{[1
]}

Li, Wenrong ^{[1
]}

Zhang, Xuezhen ^{[2
,3
]}

Hu, Yang ^{[1
,2
]}

Xiong, Shanbai ^{[1
,2
]}

机构：

[1] Huazhong Agr Univ, Natl R&D Branch Ctr Convent Freshwater Fish Proc, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

[2] Minist Educ, Engn Res Ctr Green Dev Convent Aquat Biol Ind Yan, Wuhan 430070, Hubei, Peoples R China

[3] Huazhong Agr Univ, Coll Fisheries, Wuhan 430070, Hubei, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 374卷

基金：

国家重点研发计划;

关键词：

Surimi gel; Thermal processing; Volatile aroma compound; Amino acids; Fatty acids; ACID-ANALYSIS; FISH; FLAVOR; LIPOXYGENASE; PURIFICATION; PROTEINS; TEXTURE; PROFILE; RAW;

D O I：

10.1016/j.foodchem.2021.131762

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to investigate the formation of odor properties in surimi products by exploring changes in aroma compounds and their precursors at setting (40 degrees C) and gelling (90 degrees C) stages during surimi gel formation by solvent-assisted flavor evaporation, gas chromatography-mass spectrometry, and ultra performance liquid chromatography. Results revealed a gradual increase in the contents of most aldehydes, alcohols, and phenolics during surimi gel formation, while a decrease in the contents of (E)-2-pentenal, (E)-2-hexnenal, (Z)-4-heptenal, (E)-2-heptenal, and most ketones at gelling stage. During thermal process, 50 % decrease was observed in the contents of some unsaturated fatty acids (palmitoleic acid, oleic acid, etc.), and the contents of tyrosine, phenylalanine, methionine, isoleucine, and leucine decreased significantly (P < 0.05) at gelling stage. Moreover, lipoxygenase activity reached 4.19-4.81 U/min.g at setting stage. Overall, amino acid degradation and lipid auto-oxidation mainly occurred at gelling stage to promote the formation of related compounds.

引用

页数：9

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