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Food Chem

Title:		Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)
Author(s):		An Y; Wen L; Li W; Zhang X; 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; 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 Fisheries, 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; College of Fisheries, 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. 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"
Journal Title:		Food Chem
Year:		2022
Volume:		20211203
Issue:
Page Number:		131762 -
DOI:		10.1016/j.foodchem.2021.131762
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to investigate the formation of odor properties in surimi products by exploring changes in aroma compounds and their precursors at setting (40 degrees C) and gelling (90 degrees C) stages during surimi gel formation by solvent-assisted flavor evaporation, gas chromatography-mass spectrometry, and ultra performance liquid chromatography. Results revealed a gradual increase in the contents of most aldehydes, alcohols, and phenolics during surimi gel formation, while a decrease in the contents of (E)-2-pentenal, (E)-2-hexnenal, (Z)-4-heptenal, (E)-2-heptenal, and most ketones at gelling stage. During thermal process, 50 % decrease was observed in the contents of some unsaturated fatty acids (palmitoleic acid, oleic acid, etc.), and the contents of tyrosine, phenylalanine, methionine, isoleucine, and leucine decreased significantly (P < 0.05) at gelling stage. Moreover, lipoxygenase activity reached 4.19-4.81 U/min.g at setting stage. Overall, amino acid degradation and lipid auto-oxidation mainly occurred at gelling stage to promote the formation of related compounds"
Keywords:		Animals *Carps Fish Products/analysis Flavoring Agents Gels Odorants/analysis *Volatile Organic Compounds Amino acids Fatty acids Surimi gel Thermal processing Volatile aroma compound;
Notes:		"MedlineAn, Yueqi Wen, Li Li, Wenrong Zhang, Xuezhen Hu, Yang Xiong, Shanbai eng England 2021/12/19 Food Chem. 2022 Apr 16; 374:131762. doi: 10.1016/j.foodchem.2021.131762. Epub 2021 Dec 3"