Food Chemistry Advances (Oct 2023)
Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes
Abstract
This study aimed to investigate the effects of okara insoluble dietary fiber (IDF) with different particle sizes on the volatile organic compounds (VOCs) and characteristic aroma compounds of silver carp surimi gel. VOCs of nano-sized IDF (NIDF), micro-sized IDF (MIDF), and silver carp surimi gels with 0.8% (w/w) NIDF or 0.8% (w/w) MIDF were analyzed by electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS) and Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC–MS) combined with sensory evaluation. Results revealed that the addition of NIDF and MIDF could affect the VOCs of surimi gels. NIDF reduced the odor activity value of some fishy aroma compounds, such as hexanal, nonanal, (E,E)-2,4-heptadienal, and 1-octen-3-ol. Moreover, NIDF increased the concentrations of VOCs with branched chains or a benzene ring, such as 2-methylbutanal, 3-methylbutanal, benzaldehyde, and phenylacetaldehyde. The overall sensory preference of surimi gel could be improved with the addition of NIDF. This study provides new ideas for the applications of okara in aroma regulation of surimi products.
