| Title: | "Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying" |
| Author(s): | Luo X; Xiao S; Ruan Q; Gao Q; An Y; Hu Y; Xiong S; |
| Address: | "College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China. College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China. Electronic address: anyueqi@mail.hzau.edu.cn. College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China. College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China. Electronic address: xiongsb@mail.hzau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.131260 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study investigated the effects of different reheating methods (microwave, water boiling, steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic nose and electronic tongue results showed that microwave could better maintain the original odor and taste characteristics of surimi gels. Additionally, 43 kinds of volatile aroma compounds were detected in surimi gels, including aldehydes, alcohols, ketones, heterocycles, and esters. The aroma fingerprints of surimi gels were similar between water boiling and steaming and between microwave and the control, whereas frying showed the most unique aroma profile possibly related to the highest TBARS values. The total contents of nucleotides, carnosine and lactic acid were significantly higher in fried samples relative to other samples. In conclusion, all the reheating treatments can alter the flavor of samples, but microwave showed better performance in sensory evaluation and maintaining the original flavor of surimi gels" |
| Keywords: | Flavoring Agents Microwaves Odorants/analysis Steam *Taste *Volatile Organic Compounds Hs-gc-ims Reheating methods Surimi gel Taste Volatile flavor compounds; |
| Notes: | "MedlineLuo, Xiaoying Xiao, Shuting Ruan, Qiufeng Gao, Qin An, Yueqi Hu, Yang Xiong, Shanbai eng England 2021/10/11 Food Chem. 2022 Mar 15; 372:131260. doi: 10.1016/j.foodchem.2021.131260. Epub 2021 Sep 29" |
