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- Title
Preparation of durian flavored fish sausages and analysis of their flavor components.
- Authors
YAN Lijuan; HOU Yu; YI Shumin; LI Jianrong; LI Xuepeng; BU Ying; HENG Wanyuan
- Abstract
In order to enrich the flavor variety of fish sausage, the effects of different additions of durian, egg white and TG enzyme on the color, texture, gel strength and sensory scores offish sausage were investigated by single factor test and orthogonal test using minced goldfish as the main raw material, and on the basis of the investigations, the effects of different sterilization temperatures on the flavor offish sausage were investigated. The results show that the durian flavor is prominent, the color is bright, and the durian is elastic when the addition of durian is 7%, TG enzyme is 0.4%, and egg white is 1%. Aroma components, nitrogen oxides, aromatic amines, short-chain alkanes, methyl groups, alcohols and other substances, which form odor profiles offish sausage at different sterilization temperatures were determined by electronic nose. A total of 26 volatile substances, including esters, aldehydes and aromatics, were identified in fish sausage at different sterilization temperatures. When the sterilization temperature is 90 t, the content of benzaldehyde in fish sausage can be significantly reduced,and the content of lipid substances can be enriched to reduce the taste offish sausage. The research results provide reference for the research and development of surimi products and the actual production and processing.
- Subjects
DURIAN; FLAVOR; ELECTRONIC noses; AROMATIC amines; METHYL groups
- Publication
Packaging & Food Machinery, 2024, Vol 42, Issue 2, p18
- ISSN
1005-1295
- Publication type
Article
- DOI
10.3969/j.issn.1005-1295.2024.02.003