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Metabolites profile and endogenous enzymes changes in pre-dehydrated surimi: Mechanistic insights into gelling properties and flavor characteristics

文献类型： 外文期刊

作者： Zeng, Sirui 1 ; Jiao, Xidong 3 ; Niu, Yongwei 6 ; Yan, Xiaowei 7 ; Zhang, Nana 1 ; Zhang, Hao 1 ; Yan, Bowen 1 ; Fan, Daming 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China

2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

3.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214081, Peoples R China

4.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resources, Minist Agr & Rural Affairs, Wuxi 214081, Peoples R China

5.Minist Agr & Rural Affairs, Key Lab Refrigerat & Conditioning Aquat Prod Proc, Xiamen 361022, Peoples R China

6.Shandong Anjoy Foods Co LTD, Dezhou 253600, Peoples R China

7.Taizhou Anjoy foods Co LTD, Taizhou 225700, Peoples R China

8.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

9.China Natl Light Ind Council, Engn Technol Res Ctr Refrigerat & Conditioning Aqu, Anshan 114010, Peoples R China

关键词： Mechanical pre-dehydration; Surimi; Endogenous enzyme; Flavor compounds; Metabolomics

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 217 卷

页码：

收录情况： SCI

摘要： The essence of traditional surimi processing is a balance between the loss of food chemical components and the quality of the protein gel. The washing process generates a large amount of wastewater, which urgently requires innovation and upgrading of the processing technology. This study investigated the changes in gel properties, endogenous enzyme activities, flavor characteristics and metabolic profile during mechanical pre-dehydration of minced fish, compared to the traditional washing process, in order to understand the relationship between changes in endogenous components and processing quality. The results showed that the pre-dehydration process preserved some of the TGase activities (65.96 U/mg) but also some of the proteases and some metabolites (e.g. Histamine and Phosphatidylcholine) that are detrimental to the gelling process, and the gel strength of the obtained surimi gels was lower but acceptable than that of the washed surimi gels (390.97 g & sdot;cm and 464.51 g & sdot;cm). The gel strength of unwashed surimi was unacceptable (284.03 g & sdot;cm). Pre-dehydrated surimi preserved higher levels of amino acids, glycerolipids, and glycerophospholipids than washed surimi, leading to enhanced flavor precursor retention and generation of volatile compounds during gelling. Compared to washed surimi gel, pre-dehydrated surimi gels exhibited stronger warm-over and fishy flavor (Heptanal, Octanal, et al), while retaining more desirable aromas (3-Hexanone, 1-hexanol, et al). This study demonstrates that mechanical predehydration balances gel quality and flavor retention while reducing water usage, offering a sustainable strategy for surimi processing.

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