为探究鱼糜制品在二段式制备过程中及水浴复热方式中过熟味（Warmed-over flavor，WOF）形成过程及变化趋势，采用采用（40 ℃加热60 min预煮）不同二段式水浴温度（85、90、100 ℃加热30 min）、不同二段式水浴时间（90 ℃加热5、10、15、20、25、35、40、45 min）制备鱼糜凝胶；对(40 ℃加热60 min+90 ℃加热30 min）制备的鱼糜凝胶采用不同复热水浴温度（60，70，80，90，100 ℃加热30 min）、不同复热水浴时间（90℃加热2.5、5、7.5、10、15 min）进行处理，并对水浴加热前后的鱼糜凝胶进行感官、电子鼻和气质联用(gas chromatography-mass spectrometry，GC-MS)评价。结果表明：不同水浴加热方式下鱼糜凝胶共检测到74种挥发性物质，其中醛类15种、酮类6种、醇类15种、酯类10种、酚类4种、酸类2种、烃类7种、其他化合物15种；结合OAV值及感官评价显示鱼糜凝胶WOF关键因子为己醛、壬醛、辛醛、1-辛烯-3-醇、庚醛、(E)-2-壬烯醛、(E,Z)-2,6-壬二烯醛、香叶基丙酮以及(E)-2-辛烯-1-醇、苯乙酮、苯乙烯等，且WOF表现为类似 “酸败气味”、“陈腐气味”的异味。在二段式加热条件下（预煮40 ℃，60 min；鱼糕化90 ℃，30 min）制备的鱼糜凝胶在复热条件80 ℃加热30 min开始产生WOF，并随温度升高，WOF愈浓。本研究为鱼糜制品在二段式制备及后续熟化加工中WOF控制策略提供了理论参考。

To investigate the formation of warmed-over flavor (WOF) in surimi gels and how the odorants changed during a two-step water-bath heating process and water-bath reheating process, surimi gels were prepared with a set of temperatures (heated at 85 ℃, 90 ℃, and 100 ℃ for 30 min) or lengths of time (heated at 90 ℃ for 5 min, 10 min, 15 min, 20 min, 25 min, 35 min, 40 min, and 45 min) for the two-step water-bath heating process after a pre-incubation at 40 ℃ for 60 min. Meanwhile, the surimi gels, which were prepared by heating them at 40 ℃ for 60 min and 90 ℃ for 30 min, were reheated at a series of temperatures (60 ℃, 70 ℃, 80 ℃, 90 ℃, and 100 ℃ for 30 min) or for a series of durations (2.5 min, 5.0 min, 7.5 min, 10 min, and 15 min at 90 ℃). Thereafter, sensory evaluation, electronic nose sensing, and gas chromatography mass spectrometry (GC-MS) were conducted to analyze the odor properties of samples before and after the heating strategy. In total, 74 volatile components were successfully identified via GC-MS in surimi gels made using different water-bath heating methods, including 15 aldehydes, six ketones, 15 alcohols, ten esters, four phenols, two acids, seven hydrocarbons, and 15 other compounds. According to the odor activity values (OAVs) and sensory evaluation, the key odorant compounds that could affect the warmed-over flavor in surimi gels were hexanal, nonanal, octanal, 1-octen-3-ol, heptanal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E)-6,10-dimethyl-5,9-undecadien-2-one, (E)-2-octen-1-ol, acetophenone, and styrene. Additionally, the warmed-over flavor presented "rancid-like" and "stale-like" odors. Additionally, the steps to generate the warmed-over flavor included pre-incubation at 40 ℃ for 60 min and heating at 90 ℃ for 30 min, followed by a reheating process at 80 ℃ for 30 min. With the increase in temperature, the WOF became more intense. This study provides some theoretical references for controlling the formation of warmed-over flavor in the manufacture of surimi products.

国家重点研发计划项目（2018YFD0901003）