Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS
Volatile substances of silver carp surimi prepared under different meat mincing times (1, 2, 3, 4, and 5) were determined by GC-IMS, and their TBARS values were also measured. Additionally, correlation analysis between the flavor substances and the TBARS values were conducted to elucidate the effect...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030204 |
| _version_ | 1827275986034491392 |
|---|---|
| author | Sijin ZHANG Yuxin XIONG Juan YOU Ru LIU Yueqi AN Tao YIN Huawei MA |
| author_facet | Sijin ZHANG Yuxin XIONG Juan YOU Ru LIU Yueqi AN Tao YIN Huawei MA |
| author_sort | Sijin ZHANG |
| collection | DOAJ |
| description | Volatile substances of silver carp surimi prepared under different meat mincing times (1, 2, 3, 4, and 5) were determined by GC-IMS, and their TBARS values were also measured. Additionally, correlation analysis between the flavor substances and the TBARS values were conducted to elucidate the effect of meat mincing times on the flavor characteristics of surimi. According to the GC-IMS result, a total of 58 volatile substances were detected in all the 5 surimi samples, with relatively high levels of nonanal, ethyl acetate, 2-acetone, ethanol, and 2-methylbutanal. Aldehydes (39.13%~40.91%), ketones (15.52%~21.74%), and alcohols (19.28%~26.59%) were the main types of volatile substances. As the number of meat mincing times increased, the proportion of aldehydes first decreased and then increased, the ketones gradually increased, while the alcohols fluctuated. The PCA and Euclidean distance results of volatile substances indicated that there was a significant difference in flavor characteristics between surimi sample prepared with one time of meat mincing and other samples. The TBARS value of surimi significantly (P<0.05) increased up to 3 mincing times and then decreased (P<0.05). Hexanal, glutaraldehyde, 3-octanol, 2,3-pentanedione, E-2-pentenal, and E-2-octenal in surimi were positively correlated with TBARS values (0.8>r>0.5), while phenol and phenylacetaldehyde were negatively correlated (−0.8<r<−0.5). The meat mincing times affected the flavor characteristics of surimi, which would be mainly due to fat oxidation. |
| first_indexed | 2024-04-24T05:56:42Z |
| format | Article |
| id | doaj.art-72d934387abe48408ad38953f4d14b4e |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-24T05:56:42Z |
| publishDate | 2024-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-72d934387abe48408ad38953f4d14b4e2024-04-23T08:59:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-04-01458475610.13386/j.issn1002-0306.20230302042023030204-8Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMSSijin ZHANG0Yuxin XIONG1Juan YOU2Ru LIU3Yueqi AN4Tao YIN5Huawei MA6College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaGuangxi Zhuang Autonomous Region Aquatic Science Research Institute, Nanning 530021, ChinaVolatile substances of silver carp surimi prepared under different meat mincing times (1, 2, 3, 4, and 5) were determined by GC-IMS, and their TBARS values were also measured. Additionally, correlation analysis between the flavor substances and the TBARS values were conducted to elucidate the effect of meat mincing times on the flavor characteristics of surimi. According to the GC-IMS result, a total of 58 volatile substances were detected in all the 5 surimi samples, with relatively high levels of nonanal, ethyl acetate, 2-acetone, ethanol, and 2-methylbutanal. Aldehydes (39.13%~40.91%), ketones (15.52%~21.74%), and alcohols (19.28%~26.59%) were the main types of volatile substances. As the number of meat mincing times increased, the proportion of aldehydes first decreased and then increased, the ketones gradually increased, while the alcohols fluctuated. The PCA and Euclidean distance results of volatile substances indicated that there was a significant difference in flavor characteristics between surimi sample prepared with one time of meat mincing and other samples. The TBARS value of surimi significantly (P<0.05) increased up to 3 mincing times and then decreased (P<0.05). Hexanal, glutaraldehyde, 3-octanol, 2,3-pentanedione, E-2-pentenal, and E-2-octenal in surimi were positively correlated with TBARS values (0.8>r>0.5), while phenol and phenylacetaldehyde were negatively correlated (−0.8<r<−0.5). The meat mincing times affected the flavor characteristics of surimi, which would be mainly due to fat oxidation.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030204surimiflavorprocessinggas chromatography ion migration spectroscopylipid oxidation |
| spellingShingle | Sijin ZHANG Yuxin XIONG Juan YOU Ru LIU Yueqi AN Tao YIN Huawei MA Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS Shipin gongye ke-ji surimi flavor processing gas chromatography ion migration spectroscopy lipid oxidation |
| title | Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS |
| title_full | Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS |
| title_fullStr | Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS |
| title_full_unstemmed | Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS |
| title_short | Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS |
| title_sort | analysis on the influence of meat mincing times on the flavor characteristics of surimi based on gc ims |
| topic | surimi flavor processing gas chromatography ion migration spectroscopy lipid oxidation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030204 |
| work_keys_str_mv | AT sijinzhang analysisontheinfluenceofmeatmincingtimesontheflavorcharacteristicsofsurimibasedongcims AT yuxinxiong analysisontheinfluenceofmeatmincingtimesontheflavorcharacteristicsofsurimibasedongcims AT juanyou analysisontheinfluenceofmeatmincingtimesontheflavorcharacteristicsofsurimibasedongcims AT ruliu analysisontheinfluenceofmeatmincingtimesontheflavorcharacteristicsofsurimibasedongcims AT yueqian analysisontheinfluenceofmeatmincingtimesontheflavorcharacteristicsofsurimibasedongcims AT taoyin analysisontheinfluenceofmeatmincingtimesontheflavorcharacteristicsofsurimibasedongcims AT huaweima analysisontheinfluenceofmeatmincingtimesontheflavorcharacteristicsofsurimibasedongcims |