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Luo X, Huang K, Yu Y, Yang Q, Yang H, Xiong S, An Y, Hu Y. Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations. Food Chem 2024; 444:138558. [PMID: 38335679 DOI: 10.1016/j.foodchem.2024.138558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/25/2023] [Accepted: 01/21/2024] [Indexed: 02/12/2024]
Abstract
This study revealed the variations in odor characteristics and underlying mechanisms of different cross-linked surimi gels under liquid nitrogen (LN) spray freezing. The results demonstrated that LN spray freezing had an essential effect on the gels' odor. The odor changes in the -80 °C LN spray freezing group were closer to the control group, while -35 °C LN spray freezing treatment had the greatest impact on the aroma quality of gels. Freezing reduced gels' texture properties, intensified lipid and protein oxidation, altered protein conformation, increased surface hydrophobicity and hydrophobic interactions. These changes affected the gels' odor characteristics, leading to a reduction in fish aroma and an increase in fishy and oil odors after freezing. These tendencies were more pronounced at -35 °C LN spray freezing with lower cross-linking degrees, and reducing the freezing temperature to -80 °C and increasing the cross-linking degree to 62.99% mitigated the extent of deterioration in gel flavor quality.
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Affiliation(s)
- Xiaoying Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Kang Huang
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Yali Yu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan, Hubei 430070, China
| | - Qin Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Huifang Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yueqi An
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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