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

ZHANG Caixia; XI Yinci; YANAGISAWA Takuya; YIN Mingyu; ZHOU Fen; WANG Xichang

doi:10.13386/j.issn1002-0306.2020030243

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 112-118. > DOI: 10.13386/j.issn1002-0306.2020030243

ZHANG Caixia, XI Yinci, YANAGISAWA Takuya, YIN Mingyu, ZHOU Fen, WANG Xichang. Preparation and Analysis of Volatile Substances of Mayonnaise Flavored Surimi-based Products[J]. Science and Technology of Food Industry, 2021, 42(2): 112-118. DOI: 10.13386/j.issn1002-0306.2020030243

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

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
2. Japan Kewpie Corporation, Tokyo 1820002, Japan

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Received Date: March 18, 2020
Available Online: January 20, 2021

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Abstract

Abstract

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.
- mayonnaise,
- surimi-based products,
- craft recipe,
- volatile substances

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