Huang Jia-Bao, Kong Xian-Wang, Chen Ying-Yun, Chen Jing
College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
School of Petrochemical Engineering & Environment, Zhejiang Ocean University, Zhoushan, China.
Front Nutr. 2023 Jan 11;9:1086426. doi: 10.3389/fnut.2022.1086426. eCollection 2022.
The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1-2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 μmol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels.
淡水鱼糜的凝胶形成能力较弱，导致其风味和品质不佳。常压冷等离子体（ACP）是食品工业中广泛开发的一种非热加工技术，被认为在维持和改善鱼糜凝胶的风味特性方面具有潜在应用。在本研究中，通过感官评价和气相色谱-离子迁移谱（GC-IMS）分析，研究了ACP在不同处理时间对乌鳢鱼糜凝胶风味的影响。结果表明，ACP能够更好地维持和改善鱼糜凝胶的原始外观和组织状态特征，得分比未处理ACP的组高约1-2分。GC-IMS分析表明各处理组之间挥发性有机化合物（VOCs）存在明显差异。具体而言，用ACP处理120 s的样品表现出最独特的香气特征，这可能与最高的硫代巴比妥酸反应性物质值（73.28 μmol MDA/kg样品）有关。同时，TCA可溶性肽含量的降低表明ACP可以抑制蛋白质降解，从而维持鱼糜凝胶的组织状态和风味特征。总之，ACP处理具有对营养成分损伤小、最大程度保留原始感官特性等优点，为其在乌鳢鱼糜凝胶风味特性方面的应用提供了新思路。
