Analysis of the Deodorization Effect of Barley Green Powder on Silver Carp Surimi Products by SPME and SDE
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Abstract:
In this study, sensory evaluation, electronic nose, headspace solid phase microextraction (HS-SPME) and simultaneous distillation extraction (SDE) combined with gas chromatography - mass spectrometry (GC-MS) were used to investigate the effect of barley green powder (BGP) on the volatile compounds of silver carp surimi products. The results showed 39, 25 and 28 volatile compounds were identified in BGP, surimi products and surimi products added with BGP through SPME, 29, 45 and 56 volatile compounds were identified in BGP, surimi products and surimi products added with BGP through SDE, respectively. More hydrocarbon compounds in BGP were absorbed through SPME, and more aldehydes and alcohol compounds in surimi products were extracted through SDE. The 1-octen-3-ol, 2,4-decadienal, hexanal, heptanal, octanal, nonanal, 2-octenal, 2-decennal and 2,4-heptadienal were determined as the main volatile compounds of silver carp surimi products; phenylacetaldehyde, furfural and geranyl acetate were determined as the main volatile compounds of BGP. The contents of hexanal, heptanal and 1-octen-3-ol decreased by 42.38%、35.06% and 10.71%, respectively, and phenylacetaldehyde and furfural were increased significantly when BGP were added to the silver carp surimi products. Combined with TBARS value change, the oxidation of fat in surimi was inhibited by BGP and off-odor of surimi was masked by BGP. Therefore, there is a good deodorizing effect on silver carp surimi products with the addition of BGP, and the flavor quality of surimi products improved significantly when added 1% BGP.
