Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
文献类型： 外文期刊
作者： Luo, Xiaoying 1 ; Huang, Kang 2 ; Yu, Yali 1 ; Yang, Qin 1 ; Yang, Huifang 1 ; Xiong, Shanbai 1 ; An, Yueqi 1 ; Hu, Yang 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
2.Univ Auckland, Sch Chem Sci, Auckland 1142, New Zealand
3.Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, Wuhan 430223, Hubei, Peoples R China
关键词： Surimi gels; LN spray freezing; Intermolecular forces; HS-GC-IMS; Free amino acids
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 444 卷
页码：
收录情况： SCI
摘要： 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 degrees C LN spray freezing group were closer to the control group, while -35 degrees 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 degrees C LN spray freezing with lower cross-linking degrees, and reducing the freezing temperature to -80 degrees C and increasing the cross-linking degree to 62.99% mitigated the extent of deterioration in gel flavor quality.
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