Effects of rinsing times on the flavor compounds of bream surimi

Changes of the content of flavor nucleolus and free amino acids of bream surimi with different rinsing times were studied, and the bream flavor outline were tested by electronic tongue and the response signals were analyzed by principal component analysis(PCA), the volatile compounds were analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that ATP, AMP and IMP content reduced significantly after the first rinsing(p<0.05), whereas IMP content was still reduced significantly(p<0.05)and ATP, AMP contents didn't significant change(p>0.05)after second and third rinsing. The amount of free amino acids reduced significantly(p<0.05)after the first rinsing and further reduced after second and third rinsing. The electronic tongue PCA showed that first rinsing had the greatest effect and second rinsing has significant effect on the overall taste profile of the bream. Furthermore, the types of volatile compounds in unwashed, the first, second, and third washed surimi were 38, 25, 22, and 21, respectively. The types of key flavor compounds were 6 in unwashed surimi, the first and second washed surimi, These included pentanal, hexanal, octanal, nonanal, decanal and 1-octen-3-ol. as detected by GC-MS. The first and second rinsing has the greatest impact on the Bream surimi flavor material, it is recommended bream fish surfer production process using two rinsing.