Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Abstract

This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly (p < 0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components (p < 0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products.

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

“…Temperature was the main factor contributing to the differences in aroma between the treatment groups of samples. Zhang et al [ 42 ] revealed that the heat-treatment temperature had a significant effect on the volatile components in surimi gels, which was further confirmed by the results of this study. In practice, however, this reaction is complex and is influenced by a number of factors.…”

“…In addition, the yellow-green value (b*) of the BAC was significantly higher than that of the other treated samples, indicating their overall yellow color. Some studies have shown that the color of surimi products gradually changes from white to pale yellow after high temperature and pressure treatment [ 42 ]. According to the qualitative analysis results of volatile compounds in samples of each treatment group in this study, it was found that the detection intensity of furan flavor substances in BAC was significantly higher ( p < 0.05) than samples of other treatment groups.…”

“…The intensity of detection of hexanal, pentanal, and 3-methylbutanal were most pronounced in FRI, followed by in STE. This is probably because FRI was heated at the highest temperature, which deepened the lipid oxidation, forming large amounts of aldehydes [ 42 ]. At the same time, the addition of TGase provided more free amino acids as precursors [ 61 ], and the intensity of the aldehydes of FRI in NT justifies the above speculation.…”

Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

“…The total contribution rate was 98.82%, which was greater than 95%, indicating very minor interference. 32 When the ratios of anchovy mince to silver carp surimi were 0/100 and 100/0, the contribution rate of the rst principal component in both cases showed the biggest difference. With the increase in anchovy mince content, the PC1 of the blended systems increased gradually.…”

“…The aldehydes content is usually lower than that of the other compounds, and account for a fatty avor. 32 Hexanal is the product of linoleic acid oxidation, with the smell of raw oil, green grass and apple. When the ratios of anchovy mince to silver carp surimi were 10/90, 20/80 and 30/70, the content of the blended systems aldehydes were higher, which was consistent with the previous results.…”