Preparation and Analysis of Volatile Substances of Mayonnaise Flavored Surimi-based Products

被引：0

作者：

Zhang C. ^{[1
]}

Xi Y. ^{[1
]}

Yanagisawa T. ^{[2
]}

Yin M. ^{[1
]}

Zhou F. ^{[1
]}

Wang X. ^{[1
]}

机构：

[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai

[2] Japan Kewpie Corporation, Tokyo

来源：

Wang, Xichang (xcwang@shou.edu.cn) | 1600年 / Editorial Department of Science and Technology of Food Science卷 / 42期

关键词：

craft recipe; mayonnaise; surimi-based products; volatile substances;

D O I：

10.13386/j.issn1002-0306.2020030243

中图分类号：

学科分类号：

摘要：

In order to explore the technological formula of mayonnaise flavored surimi - based products, the sensory scores, whiteness and gel strength were used as evaluation indicators. The optimal formula was determined through single factor experiments and orthogonal experiments. On this basis, GC - MS was used to analyze the volatile substances of mayonnaise flavored surimi-based products. Based on the quality of surimi,the addition of salt was 2.5%, the addition of sugar was 2.5%, the addition of cooking wine was 1.0%, the addition of mayonnaise was 8.0%, and the addition of potato starch was 7.0%.The amount of egg white added was 5.0%, and the amount of ice water added was 83.0 g of 100.0 g surimi-based products. Through GC-MS analysis,after adding mayonnaise,the fishy odorous substances reduced,and the volatile flavor substances unique to mayonnaise, such as acetic acid and allyl isothiocyanate, were detected. Mayonnaise greatly improved the flavor of surimi products. © 2021 The Author(s).

引用

页码：112 / 118

页数：6

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