Changes in Flavor Compounds of Silver Carp Surimi during Rinsing
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Changes in the content of flavor nucleotides and free amino acids of silver carp surimi during the rinsing process were studied and volatile compounds were analyzed using electronic nose and gas chromatography–mass spectrometry (GC-MS). The results showed that inosinic acidIMP content reduced significantly after the first and second rinsing, whereas adenosine monophosphate AMP content after the third rinsing was significantly less than the unwashed surimi. The amount of free amino acids reduced significantly after the first, second, and third rinsing, while umami amino acid and sweet amino acid content reduced during the overall rinsing process. Additionally, the rinsing process affected the aroma of silver carp surimi. The results from the electronic nose principal component analysis showed that the aroma of surimi after the second rinsing was similar to that of dehydrated surimi, while that of the other groups were effectively distinguishable. Furthermore, the types of volatile compounds in unwashed surimi after the first, second, and third rinsing, and dehydration were 30, 27, 21, 15, and 18, respectively. These included mostly carbonyl compounds and alcohols such as hexanal, heptanal, nonanal, 1-hexanol, and 1-octen-3-ol, as detected by GC-MS.
