Effect of Glycosylation on Quality and Volatile Flavor Characteristics of rainbow trout(Oncorhynchus mykiss)Floss
To promote the development of high-value products for rainbow trout(Oncorhynchus mykiss),the quality(physicochemical properties,color,and sensory properties)of rainbow trout floss with different sugars added were investigated.At the same time,the volatile components and fatty acids of the floss were analyzed by gas chromatography-mass spectrometer(GC-MS).The results showed that the addition of sugar had an important impact on the quality of rainbow trout floss,which could promote the process of Maillard reaction and improve the sensory quality of fish floss such as taste and color.As pentose,the fish floss with arabinose had a faster process of Maillard reaction and more obvious color change,while the fish floss with fructooligosaccharides had a better sweet taste.In terms of fatty acid,the contents of saturated fat acid,eicosapntemacnioc acid(EPA)and docosahexaenoic acid(DHA)of the fish floss with oligofructose were the highest,and the content of polyunsaturated fatty acid of the fish floss with arabinose was the highest.In conclustion,due to Maillard reaction,the fish floss added with sugar produced aldehydes,ketones,alcohols and other substances with lower threshold,which could impact the flavor.Above results provided reference for improving the quality of rainbow trout floss and increasing product added value.
万方数据
维普
