Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS

Volatile substances of silver carp surimi prepared under different meat mincing times (1, 2, 3, 4, and 5) were determined by GC-IMS, and their TBARS values were also measured. Additionally, correlation analysis between the flavor substances and the TBARS values were conducted to elucidate the effect of meat mincing times on the flavor characteristics of surimi. According to the GC-IMS result, a total of 58 volatile substances were detected in all the 5 surimi samples, with relatively high levels of nonanal, ethyl acetate, 2-acetone, ethanol, and 2-methylbutanal. Aldehydes (39.13%~40.91%), ketones (15.52%~21.74%), and alcohols (19.28%~26.59%) were the main types of volatile substances. As the number of meat mincing times increased, the proportion of aldehydes first decreased and then increased, the ketones gradually increased, while the alcohols fluctuated. The PCA and Euclidean distance results of volatile substances indicated that there was a significant difference in flavor characteristics between surimi sample prepared with one time of meat mincing and other samples. The TBARS value of surimi significantly (P<0.05) increased up to 3 mincing times and then decreased (P<0.05). Hexanal, glutaraldehyde, 3-octanol, 2,3-pentanedione, E-2-pentenal, and E-2-octenal in surimi were positively correlated with TBARS values (0.8>r>0.5), while phenol and phenylacetaldehyde were negatively correlated (−0.8<r<−0.5). The meat mincing times affected the flavor characteristics of surimi, which would be mainly due to fat oxidation.