基于气相色谱-质谱/嗅闻仪对鱼糜制品气味特征的研究：化学组成和胶凝温度的影响。
Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry.
机构信息
College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
出版信息
Food Chem. 2023 Sep 15;420:135977. doi: 10.1016/j.foodchem.2023.135977. Epub 2023 Mar 24.
This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p < 0.05) of 71.32%, 74.60%, 42.79% and 61.12% in the contents of total amino acids and total fatty acids, respectively. The surimi products prepared with un-rinsed surimi at 90 °C had the highest fish-fragrance score, while those prepared with once-rinsed surimi at 100 °C showed the strongest warmed-over flavor (WOF) and the lowest fish-fragrance score.Gly, Phe, and most of the saturated fatty acids were associated with WOF formation in surimi products, while Leu, Ile, Val, Asp, and unsaturated fatty acids were positively related to their fish-fragrance note.
本研究考察了鱼糜的化学成分（经 0 次、1 次或 2 次漂洗制备）和凝胶温度（90°C 和 100°C）对鱼糜制品气味特征的影响，以及鱼糜化学成分与鱼糜制品香气之间的关系。一次和两次漂洗的鱼糜中总氨基酸和总脂肪酸的含量分别降低了 71.32%、74.60%、42.79%和 61.12%。未漂洗的鱼糜在 90°C 下制备的鱼糜制品具有最高的鱼香味评分，而在 100°C 下用一次漂洗的鱼糜制备的鱼糜制品具有最强的陈味（WOF）和最低的鱼香味评分。Gly、Phe 和大多数饱和脂肪酸与鱼糜制品中 WOF 的形成有关，而 Leu、Ile、Val、Asp 和不饱和脂肪酸与它们的鱼香味呈正相关。
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