Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry

•Surimi product gelled with unrinsed surimi at 90 °C had best fish-fragrance odor.•Surimi product gelled with once-rinsed surimi at 100 °C exhibited the worst odor.•Fish-fragrance note was mainly generated by Leu, Asp, and unsaturated fatty acids.•Gly, Phe, and saturated fatty acids were associated...

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Bibliographic Details
Published in:Food chemistry 2023-09, Vol.420, p.135977-135977, Article 135977
Main Authors: Li, Wenrong, Wen, Li, Xiong, Shanbai, Xiao, Shuting, An, Yueqi
Format: Article
Language:English
Subjects:
Animals
Chemical composition
Fatty Acids
Fish Products - analysis
Fishes
Gas Chromatography-Mass Spectrometry
Gelling temperature
Gels - chemistry
Odor properties
Odorants
Olfactometry
Rinsing
Surimi
Surimi product
Temperature
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Summary:•Surimi product gelled with unrinsed surimi at 90 °C had best fish-fragrance odor.•Surimi product gelled with once-rinsed surimi at 100 °C exhibited the worst odor.•Fish-fragrance note was mainly generated by Leu, Asp, and unsaturated fatty acids.•Gly, Phe, and saturated fatty acids were associated with warmed-over flavor. This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135977