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Front Nutr

Title:		Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS
Author(s):		Huang JB; Kong XW; Chen YY; Chen J;
Address:		"College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China. School of Petrochemical Engineering & Environment, Zhejiang Ocean University, Zhoushan, China. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan, China"
Journal Title:		Front Nutr
Year:		2022
Volume:		20230111
Issue:
Page Number:		1086426 -
DOI:		10.3389/fnut.2022.1086426
ISSN/ISBN:		2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking)
Abstract:		"The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1-2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 mumol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels"
Keywords:		atmospheric cold plasma flavor characteristics gas chromatography-ion mobility spectrometry (GC-IMS) snakehead surimi gels;
Notes:		"PubMed-not-MEDLINEHuang, Jia-Bao Kong, Xian-Wang Chen, Ying-Yun Chen, Jing eng Switzerland 2023/01/31 Front Nutr. 2023 Jan 11; 9:1086426. doi: 10.3389/fnut.2022.1086426. eCollection 2022"