Fishy Odor Compounds In Hairtail Surimi-based Product And Deodorization

Surimi-based products are favored by consumers at home and abroad,because of their rich nutrition,good taste and convenient to eat.However,fishy odor restricts the development of surimi product with high quality.Hairtail fish ball was researched as a representative.The fishy odor compounds were detected and identified,and the predictive model of fishy-odor activitity value was established.In order to monitor the fishy-odor activitity value,the time-temperature indicator was researched.Afterwards,the effect of natural plant extract on fishy odor and storage stability was studied.The research would theoretically benefit the surimi processing industry.The results were listed as follows:1?There were 34 volatile compounds identified in hairtail fish ball,including 9 kinds of aldehydes,3 kinds of ketones,6 kinds of alcohols,12 kinds of hydrocarbons and 4 kinds of other compounds.The content of aldehydes,ketones and alcohols increased with time.The fishy odor compounds were hexanal,octanal,nonanal,E-2-decenal,1-octen-3-ol.2?The predictive model of hairtail fishy-odor activity value was established using kinetic analysis and Arrhenius equation:FAV=(2.332×10¹³e^-8190/T)t+5.035.Through comparing the actual and predictive value of fishy odor,the model was proved to predict the change trends of hairtail surimi-based product's fishy odor during storage effectively.3?The alkaline enzyme time-temperature indicator was researched under low temperature.Parameters of 25 mL reaction system was determined:5 mL triacetin:20 g/L polyvinyl alcohol emulsion,19.50 mL 0.05 mol/L pH10.60 Gly-NaOH buffer,0.05 mL 1 g/L alkaline lipase,0.25 mL 0.10 mol/L CaCl2 solution,0.20 mL Thymol blue-phenolphthalein-thymolphthalein mixture indicator.The change of the color was obvious,from blue,deep purple,light purple to colorless.The activation energy of the TTI was determined to be 60.14 kJ/mol,and only differed by 7.96 KJ/mol from fishy activity value.The TTI can be applied to monitor the change of fishy odor.4?The third washing water contained 0.1%sage extract,0.01%grade seed extract and 0.1%oregano extract as the deodorization group.22 volatile compounds were detected in the deodorized hairtail fish ball.Three components were removed completely:.beta.-Phenylpropiophenone,2,6,10-trimethyl-Tetradecane,3-Decyn-2-ol.The inhibition efficiency of aldehydes,ketones,alcohols were 47.8%,47.8%and 50.2%.And the removal efficiency of five fishy-active components were both above 50%.The fishy activity value was reduced from 13.864 to 4.290.Hence,the deodorization method removed the fishy odor of hairtail fish ball efficiently.5?The total bacterial count,TVBN,TBA,pH and TPA were determined to analy the effect of deodorization on the hairtail surimi-based product's quality during storage.The treatment inhibited the growth of microorganism.Compared to control,the pH of the deodorizated fish ball was more stable,and TVBN increased slower,and TBA was low.The treatment could improve hardness and chewiness.Therefore,the deodorization treatment had the effect of bacteriostasis and retaining freshness on surimi product.