College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand.
School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand.
Food Chem. 2024 Jan 30;432:137268. doi: 10.1016/j.foodchem.2023.137268. Epub 2023 Aug 26.
This work investigated the effects of liquid nitrogen immersion freezing (LNF), -35 °C air freezing (AF-35℃) and -18 °C air freezing (AF-18℃) on the physical and chemical characteristics and flavor quality of surimi gels with different cross-linking degrees. Compared to AF-35 °C and AF-18 °C, LNF was shown to considerably delay the texture deterioration and water migration of frozen gels, as well as the accumulation of thiobarbituric acid reactive substance values and carbonyl contents. Additionally, an appropriate increase of cross-linking degree (45.83 to 62.99%) was found able to improve gel properties and inhibit quality deterioration during freezing. Moreover, LNF-treated gels were closer to fresh gels in the amount of volatile compounds, in contrast to most significant negative aroma changes in AF-18℃-treated gels. Furthermore, 29, 29 and 31 key differential volatile compounds were screened for gels with a cross-linking degree of 29.66, 45.83 and 62.99%, respectively, mainly including aldehydes, alcohols and esters.
本研究考察了液氮浸泡冻结（LNF）、-35°C 空气冻结（AF-35℃）和-18°C 空气冻结（AF-18℃）对不同交联度的鱼糜凝胶物理化学特性和风味品质的影响。与 AF-35℃和 AF-18℃相比，LNF 显著延缓了冷冻凝胶的质地劣化和水分迁移，以及硫代巴比妥酸反应物值和羰基含量的积累。此外，发现适当增加交联度（45.83%至 62.99%）能够改善凝胶性质并抑制冷冻过程中的质量劣化。此外，与 AF-18℃处理的凝胶相比，LNF 处理的凝胶在挥发性化合物的含量上更接近新鲜凝胶，而 AF-18℃处理的凝胶则发生了大多数显著的负向香气变化。此外，分别筛选出交联度为 29.66%、45.83%和 62.99%的凝胶的 29、29 和 31 种关键差异挥发性化合物，主要包括醛类、醇类和酯类。
