Effects of surimi by-product hydrolysates on processing quality and difference analysis of volatile compounds of silver carp surimi gel
Xiaodi Zhang, Yiqi Zhang, Jingke Liu, Zhiyuan Dai
Abstract
The aim of this study was to investigate the effects of surimi by-product hydrolysates (SBPHs) on the processing quality, gel characteristics, microstructure, and volatile compounds of surimi. The results showed that the addition of SBPHs improved the water holding capacity (95.18% and 94.32%), texture property, and gel characteristic (546.04 g cm) of the surimi gel, reduced the cooking loss (7.15%) and aperture area (34.10%) of the surimi gel ( P < 0.05), causing no difference in their whiteness ( P > 0.05). The SBPHs reduced the free water and increased the immobilized water of the gel. At the same time, SBPHs made tighter cross-linking of the surimi gel proteins. The results of gas chromatography-ion mobility spectrometry showed that 62 volatile flavor compounds were detected in each group of surimi, and the relative contents of aldehydes, alcohols, and ketones were relatively high. A total of 19 volatile flavor compounds were selected as the potential markers in samples by orthogonal partial least square siscriminant analysis. The additions of SBPHs (0.6% and 1.2%) in this study were much lower than those of commercial cryoprotectant (6%). In conclusion, SBPHs emerges as a potential cryoprotectant for the surimi industry and have promising advantages in enhancing the quality of surimi. • Surimi by-products protein hydrolysates (SBPHs) remarkedly reduced the cooking loss and aperture area of surimi gel. • SBPHs reduced the free water and increased the immobilized water in the surimi. • SBPHs enhanced the flavor and texture of surimi gels. • A total of 19 volatile flavor compounds were selected as the potential markers in samples by OPLS-DA.