Luo Xiaoying, Huang Kang, Yu Yali, Yang Qin, Yang Huifang, Xiong Shanbai, An Yueqi, Hu Yang
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 Jun 30;444:138558. doi: 10.1016/j.foodchem.2024.138558. Epub 2024 Jan 26.
This study revealed the variations in odor characteristics and underlying mechanisms of different cross-linked surimi gels under liquid nitrogen (LN) spray freezing. The results demonstrated that LN spray freezing had an essential effect on the gels' odor. The odor changes in the -80 °C LN spray freezing group were closer to the control group, while -35 °C LN spray freezing treatment had the greatest impact on the aroma quality of gels. Freezing reduced gels' texture properties, intensified lipid and protein oxidation, altered protein conformation, increased surface hydrophobicity and hydrophobic interactions. These changes affected the gels' odor characteristics, leading to a reduction in fish aroma and an increase in fishy and oil odors after freezing. These tendencies were more pronounced at -35 °C LN spray freezing with lower cross-linking degrees, and reducing the freezing temperature to -80 °C and increasing the cross-linking degree to 62.99% mitigated the extent of deterioration in gel flavor quality.
本研究揭示了不同交联度的鱼糜凝胶在液氮喷雾冷冻下的气味特征变化及潜在机制。结果表明，液氮喷雾冷冻对凝胶的气味有重要影响。-80°C液氮喷雾冷冻组的气味变化更接近对照组，而-35°C液氮喷雾冷冻处理对凝胶的香气品质影响最大。冷冻降低了凝胶的质地特性，加剧了脂质和蛋白质氧化，改变了蛋白质构象，增加了表面疏水性和疏水相互作用。这些变化影响了凝胶的气味特征，导致冷冻后鱼香味降低，腥味和油味增加。在交联度较低的-35°C液氮喷雾冷冻条件下，这些趋势更为明显，将冷冻温度降至-80°C并将交联度提高到62.99%可减轻凝胶风味品质的恶化程度。
