Preparation of durian flavored fish sausages and analysis of their flavor components
In order to enrich the flavor variety of fish sausage,the effects of different additions of durian,egg white and TG enzyme on the color,texture,gel strength and sensory scores of fish sausage were investigated by single factor test and orthogonal test using minced goldfish as the main raw material,and on the basis of the investigations,the effects of different sterilization temperatures on the flavor of fish sausage were investigated. The results show that the durian flavor is prominent,the color is bright,and the durian is elastic when the addition of durian is 7％,TG enzyme is 0.4％,and egg white is 1％. Aroma components,nitrogen oxides, aromatic amines,short-chain alkanes,methyl groups,alcohols and other substances,which form odor profiles of fish sausage at different sterilization temperatures were determined by electronic nose. A total of 26 volatile substances,including esters,aldehydes and aromatics,were identified in fish sausage at different sterilization temperatures. When the sterilization temperature is 90 ℃, the content of benzaldehyde in fish sausage can be significantly reduced,and the content of lipid substances can be enriched to reduce the taste of fish sausage. The research results provide reference for the research and development of surimi products and the actual production and processing.
durian flavorfish sausagesterilization temperature
万方数据
维普
