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| Changes in Physicochemical Properties and Volatile Flavor Compounds of Scomberomorus niphonius Surimi during Fermentation |
| LI Peiyu, LIU Yitong, LI Siyuan, ZHANG Jidong, ZHANG Zejun, SHA Kun |
| 1.Yantai Research Institute of China Agricultural University, Yantai 264670, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract The objective of this study was to investigate the pattern of changes in the physicochemical properties and volatile flavor compounds of Scomberomorus niphonius surimi during fermentation by Pediococcus pentosaceus. The results showed that the pH value of surimi decreased from 6.16 to 4.84, and the water content increased from 66.85% to 75.00% during the 36 h fermentation period (P < 0.05). The whiteness decreased first and then increased (P < 0.05). The total volatile base nitrogen (TVB-N) content and total antioxidant activity first increased, then decreased and finally increased once again. Compared with raw surimi, the TVB-N content of surimi fermented for 36 h was significantly reduced, and the total antioxidant activity was significantly increased (P < 0.05). A total of 36 flavor compounds were detected using solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), including 9 alcohols, 8 aldehydes, 5 esters, 4 hydrocarbons, 3 ketones, 3 acids, 2 aromatics and 2 other types. The contents of all types of compounds changed significantly during the fermentation process (P < 0.05).
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2020, Vol. 34 
