Effects of surimi by-product hydrolysates on processing quality and difference analysis of volatile compounds of silver carp surimi gel
文献类型： 外文期刊
作者： Zhang, Xiaodi 1 ; Zhang, Yiqi 1 ; Liu, Jingke 2 ; Dai, Zhiyuan 1 ;
作者机构： 1.Zhejiang Gongshang Univ, Inst Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Zhejiang Prov Joint Key Lab Aquat Prod Proc, 149 Jiaogong Rd, Hangzhou, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, 598 Heping West Rd, Shijiazhuang, Peoples R China
关键词： Surimi by-product; Silver carp surimi; Protein hydrolysates; Physicochemical property; Volatile compounds
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2024 年 211 卷
页码：
收录情况： SCI
摘要： The aim of this study was to investigate the effects of surimi by-product hydrolysates (SBPHs) on the processing quality, gel characteristics, microstructure, and volatile compounds of surimi. The results showed that the addition of SBPHs improved the water holding capacity (95.18% and 94.32%), texture property, and gel characteristic (546.04 g cm) of the surimi gel, reduced the cooking loss (7.15%) and aperture area (34.10%) of the surimi gel (P < 0.05), causing no difference in their whiteness (P > 0.05). The SBPHs reduced the free water and increased the immobilized water of the gel. At the same time, SBPHs made tighter cross-linking of the surimi gel proteins. The results of gas chromatography-ion mobility spectrometry showed that 62 volatile flavor compounds were detected in each group of surimi, and the relative contents of aldehydes, alcohols, and ketones were relatively high. A total of 19 volatile flavor compounds were selected as the potential markers in samples by orthogonal partial least square siscriminant analysis. The additions of SBPHs (0.6% and 1.2%) in this study were much lower than those of commercial cryoprotectant (6%). In conclusion, SBPHs emerges as a potential cryoprotectant for the surimi industry and have promising advantages in enhancing the quality of surimi.
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