Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

This study investigated the effect of different reheating treatments on gel properties and flavor changes of surimi products. As the reheating temperature increased from 90 degrees C to 121 degrees C, the heat-induced proteolysis produced more abundant umami and sweet amino acids, which took part in...

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Bibliographic Details
Published in:FOOD CHEMISTRY
Main Authors: Bao, Lingxiang; Yang, Ruizhi; Diao, Dieynabou; Tian, Fang; Chen, Yingyun; Zheng, Bin; Gao, Pingping; Zhao, Yadong
Format: Article
Language:English
Published: ELSEVIER SCI LTD 2025
Subjects:
Online Access:https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001339205400001
Description
Summary:This study investigated the effect of different reheating treatments on gel properties and flavor changes of surimi products. As the reheating temperature increased from 90 degrees C to 121 degrees C, the heat-induced proteolysis produced more abundant umami and sweet amino acids, which took part in the conversion of IMP to AMP, thus enhancing the taste profiles. Reheating increased the exposure of active -NH2 terminals in proteins, which boosted Maillard and Strecker reactions with carbonyl compounds originated from fatty acid oxidation, thus not only reducing the aldehydes and esters contents but also lowering the whiteness of surimi products. Reheating at 90 degrees C prohibited the production of warmed-over flavor (WOF) and well-preserved the textural characteristics, but high temperatures >= 100 degrees C were prone to generate furan as the major WOF substance and to destroy gel structures. Collectively, this study provides new insights on understanding the role of reheating on sensory properties of surimi products.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.141466