You Shuyi, Tian Yan, Zhang Wenqi, Zheng Baodong, Zhang Yi, Zeng Hongliang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
Food Chem X. 2024 Jan 18;21:101146. doi: 10.1016/j.fochx.2024.101146. eCollection 2024 Mar 30.
In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC-MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience, *, hexanal, etc. The results provided a theoretical basis for the development of abalone and surimi products.
在本研究中，通过对白度、持水能力、凝胶强度和质地剖面分析来考察鲍鱼鱼丸（FBA）的品质。此外，还建立了品质与感官特性之间的相关性。鲍鱼的添加显著提高了FBA的持水能力、凝胶强度和质地特性，并降低了其白度，添加量为9%（w/w）时总体品质最佳。电子鼻和电子舌结果表明，鲍鱼的添加改变了FBA的风味。顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）鉴定出65种挥发性有机化合物（VOCs），并证明其在减少鱼腥味方面有效。电子鼻能够区分FBA中的VOCs。此外，鲜味和1-辛烯-3-醇可作为观察FBA品质变化的重要指标，因为它们与持水能力、黏性、咀嚼性、弹性、*、己醛等呈正相关。研究结果为鲍鱼和鱼糜制品的开发提供了理论依据。
