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Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi
Author(s) -
Jin Ritian,
Meng Ran,
Zhang Huimin,
Yang Xiaofei,
Wu Zhaoxia
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13791
Subject(s) - cyprinus , common carp , chemistry , carp , food science , palatability , chromatography , biology , fish <actinopterygii> , fishery
Summary In order to improve the utilisation of the common carp ( Cyprinus carpio ), the effects of deodorising agents [NaCl, β‐ CD , malic acid ( MA ) and hawthorn extract ( HE )] on the volatile compounds of common carp mince and its surimi gel properties were investigated. In total, thirty‐two volatile compounds were identified, seven of which were considered the main compounds of off‐odour, using HS ‐ SPME ‐ GC ‐ MS and OVA analyses. HS ‐ SPME ‐ GC ‐ MS analysis showed that MA and HE removed 84.51% and 77.18% off‐odour compounds, respectively. Three relaxation components ( T 21 , T 22 , T 23 ) were found in surimi, and their amounts were not affected by deodorising; however, the relaxation time of major component T 22 was significantly increased. Surimi deodorised by HE had the highest gel strength because of its increased breaking displacement; however, a slight decrease in whiteness was observed. Thus, appropriate levels of HE could improve the palatability of surimi.