食品科学
风味
气味
化学
芳香
脂质氧化
紫苏
生物化学
抗氧化剂
原材料
有机化学
作者
Meiqi Dang,Wenrong Li,Juan You,Shanbai Xiong,Yueqi An
标识
DOI:10.1016/j.foodchem.2024.139739
摘要
The effects and reasons of perilla juice (PJ) and ginger juice (GJ) on the reduction of "warmed-over flavor" (WOF) in surimi gels were revealed by detecting odor profiles and protein and lipid oxidation degrees of surimi gels, concentrations and odor activity values (OAVs) of WOF compounds. Adding PJ and GJ to surimi gels significantly reduced the WOF and improved the fish fragrance odor, but sodium ascorbate (SA) only weakened the WOF. The (E,E)-2,4-heptadienal's OAVs in the PJ and GJ groups were decreased by >50% compared with the control check (CK) and SA groups. Meanwhile, surimi gels added with PJ and GJ presented lower lipid and protein oxidation degrees. The verification test indicated that PJ and GJ's aroma had a masking effect on the WOF. In conclusion, PJ and GJ reduced the WOF in surimi gels by preventing WOF compounds' production and masking the WOF with their distinct aroma.
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