Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

• Published in: Food chemistry 2022-03, Vol.372, p.131260-131260, Article 131260
• Main Authors: Luo, Xiaoying, Xiao, Shuting, Ruan, Qiufeng, Gao, Qin, An, Yueqi, Hu, Yang, Xiong, Shanbai
• Format: Article
• Language: English
• Subjects: HS-GC–IMS; Reheating methods; Surimi gel; Taste; Volatile flavor compounds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131260

[Display omitted] •Reheating treatment altered the flavor quality of surimi gels.•FR had special flavor, with the highest nucleotides, organic acids and carnosine.•MR was more conducive to maintaining the original flavor of surimi gels. This study investigated the effects of different reheating methods (microwave, water boiling, steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic nose and electronic tongue results showed that microwave could better maintain the original odor and taste characteristics of surimi gels. Additionally, 43 kinds of volatile aroma compounds were detected in surimi gels, including aldehydes, alcohols, ketones, heterocycles, and esters. The aroma fingerprints of surimi gels were similar between water boiling and steaming and between microwave and the control, whereas frying showed the most unique aroma profile possibly related to the highest TBARS values. The total contents of nucleotides, carnosine and lactic acid were significantly higher in fried samples relative to other samples. In conclusion, all the reheating treatments can alter the flavor of samples, but microwave showed better performance in sensory evaluation and maintaining the original flavor of surimi gels.