Zhai Yueying, Huang Qianyi, Tian Mingli, Zhou Yi, Liu Yongle, Wu Jinhong, Wang Faxiang, Li Xianghong
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
Hunan Xiweijia Biotechnology Co., Ltd., Yueyang 414100, Hunan Province, China.
Food Chem. 2025 Jul 15;480:143859. doi: 10.1016/j.foodchem.2025.143859. Epub 2025 Mar 13.
This study investigated reheating methods (water bath, WB; steam, SM; microwave, MW) on formation and development of undesired warmed-over flavor (WOF) in precooked surimi products. MW resulted in shrinkage of surimi gel, while SM caused large pores on disrupted structure. Unsaturated fatty acids, mainly oleic (308.15 mg/100 g) and linolenic acid (103.44 mg/100 g), were significantly higher in MW, followed by SM and WB (P < 0.05). Octanal, nonanal, decanal and 6 other odorants were major contributors to WOF of all reheated samples based on odor active values. MW contributed less to WOF formation, whereas SM induced generation of the largest variety of unpleasant odor-active substances, in which (E,E)-2,4-decadienal, 1-pentanethiol, 2-undecanone and (E)-2-octen-1-ol were uniquely found. Sensory evaluation verified the strongest WOF perception of SM. Odorant docking suggested the key WOF compounds could dock to three representative olfactory receptors. These findings provided guidance for flavor regulation of precooked surimi products.
本研究调查了再加热方法（水浴，WB；蒸汽，SM；微波，MW）对预煮鱼糜制品中不良的加热过度风味（WOF）形成和发展的影响。微波加热导致鱼糜凝胶收缩，而蒸汽加热则使破坏的结构上出现大孔。主要为油酸（308.15毫克/100克）和亚麻酸（103.44毫克/100克）的不饱和脂肪酸在微波加热的样品中显著更高，其次是蒸汽加热和水浴加热的样品（P<0.05）。基于气味活性值，辛醛、壬醛、癸醛和其他6种气味物质是所有再加热样品WOF的主要贡献者。微波加热对WOF形成的贡献较小，而蒸汽加热诱导产生的令人不愉快的气味活性物质种类最多，其中（E,E）-2,4-癸二烯醛、1-戊硫醇、2-十一酮和（E）-2-辛烯-1-醇是蒸汽加热样品中特有的。感官评价证实蒸汽加热的样品WOF感知最强。气味物质对接表明关键的WOF化合物可以与三种代表性嗅觉受体对接。这些发现为预煮鱼糜制品的风味调控提供了指导。
