Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H₂O₂)

Abstract

Summary The effect of immersion treatment with different concentration (0, 1.0, 5.0, 20.0 and 100.0 mm) of hydrogen peroxide (H2O2) on volatile profiles and gel properties of silver carp surimi gel were investigated. The results showed that the immersion treatment with H2O2 obviously changed flavour characteristic of surimi gel depending on H2O2 concentration and different layers (outside, middle and inner). The contents of typical fishy off‐flavour substances such as 1‐octen‐3‐ol, heptanal, nonanal, octanal and decanal were largely reduced in the outside layer of surimi gel after H2O2 treatment, with no obvious change in the inner portion. The gel strength and whiteness were increased after H2O2 treatment with concentration higher than 20 mm. The content of carbonyl compounds was positively correlated with the concentration of H2O2, suggesting that the volatiles variation of surimi gel probably be highly related to the protein oxidation. In conclusion, immersion treatment with H2O2 provided a promising method to remove fishy odour of surimi gel with improved gel properties.

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

“…The flavor profile of surimi gels was analyzed by a portable e-nose system (PEN3, Win Muster Airsense Analytics Inc., Germany) according to the method of Xu et al [36] with some modification. The surimi gel (5 g) was cut into cubes and packed into a 50 mL centrifuge tube sealed with three layers of clingfilm, and then equilibrated in water bath at 40 ℃ for 30 min.…”

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products

“…Alcohols can be formed by lipid oxidation, amino acid reduction, and carbohydrate metabolism [ 63 ]. Generally, due to the high threshold of alcohols, its influence on the overall flavor of surimi products is small [ 64 ]. However, 1-octen-3-ol has a distinct mushroom and earthy odor and is the main flavor characteristic substance of surimi products [ 65 ].…”

Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides

“…Surimi products are popular for their convenient processing methods and sensory properties such as certain elasticity, high‐quality protein content, low fat and rich minerals. Surimi is used as an intermediate material for food products (Xu et al ., 2021). Freezing is a common and efficient method of preserving surimi.…”