Effects of Spice Treatment Methods on the Flavor Modification and Quality Characteristics of Surimi/Pea Protein Mixed Gels.
- 1School of Bioengineering, Huainan Normal University, Huainan 232038, China.
- 2School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
- 3School of Chemical and Materials Engineering, Huainan Normal University, Huainan 232038, China.
Abstract
To develop a flavor-modification strategy for silver carp surimi products, pea protein was used to partially replace surimi protein at a substitution level of 30% (w/w) to prepare surimi/pea protein mixed gels (SPGs). Two spice treatment methods were compared: deodorized SPG prepared by adding spice water during gel preparation (DSPG-A) and deodorized SPG incubated in spice water during the second-stage heating (DSPG-I). The effects of these treatments on odor characteristics, volatile flavor composition, gel quality, and processing energy consumption were investigated. Sensory evaluation showed that DSPG-I was more effective in reducing fishy and beany odors and produced a braised flavor profile dominated by spicy aroma, suggesting its potential for flavor modification. Gas chromatography-ion mobility spectrometry (GC-IMS) further revealed that DSPG-I enriched characteristic spice-derived aroma compounds and showed increased intensities of roasted aroma-related compounds, including 2-furanmethanol acetate, and benzaldehyde. Quality analysis showed that no significant differences in gel strength or water-holding capacity were observed between the two spice-treated groups (DSPG-A and DSPG-I). Notably, DSPG-I significantly increased the surface a* and b* values of the mixed gels (p < 0.05), giving the products a characteristic color similar to that of braised products. A theoretical energy consumption estimation indicated that the comprehensive energy consumption for producing ready-to-eat surimi products using DSPG-I was 79.98 kgce/t, which was lower than that of the conventional process at 100.06 kgce/t, corresponding to theoretical energy-saving rate of approximately 20%. Overall, DSPG-I shows potential for application in the processing of ready-to-eat freshwater surimi products.
Related
- PTMExplorer: A Multi-Dimensional Integrative Visualization Platform for Protein Post-Translational Modification Function and Structure
- Influence of protein source on the characteristics of gluten-free layer cakes
- Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes
- Analysis of Soil Quality Characteristics and Driving Factors of Micro-Landforms in Loess Hilly Areas
- Quality deterioration characteristics and metabolomic analysis of nano-packaged Venus Golden apples under dynamic temperature fluctuations
BibTeX
@article{ye2026effects,
title = {{Effects of Spice Treatment Methods on the Flavor Modification and Quality Characteristics of Surimi/Pea Protein Mixed Gels.}},
author = {Tao Ye and Leman Bu and Yuchao Zhang and Mengying Ren and Hongtao Zhu and Zhina Chen and Lin Lin and Jianfeng Lu},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193407},
url = {https://europepmc.org/article/MED/42883512},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effects of Spice Treatment Methods on the Flavor Modification and Quality Characteristics of Surimi/Pea Protein Mixed Gels.
AU - Tao Ye
AU - Leman Bu
AU - Yuchao Zhang
AU - Mengying Ren
AU - Hongtao Zhu
AU - Zhina Chen
AU - Lin Lin
AU - Jianfeng Lu
PY - 2026
DA - 2026/09/24
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193407
UR - https://europepmc.org/article/MED/42883512
AB - To develop a flavor-modification strategy for silver carp surimi products, pea protein was used to partially replace surimi protein at a substitution level of 30% (w/w) to prepare surimi/pea protein mixed gels (SPGs). Two spice treatment methods were compared: deodorized SPG prepared by adding spice water during gel preparation (DSPG-A) and deodorized SPG incubated in spice water during the second-stage heating (DSPG-I). The effects of these treatments on odor characteristics, volatile flavor composition, gel quality, and processing energy consumption were investigated. Sensory evaluation showed that DSPG-I was more effective in reducing fishy and beany odors and produced a braised flavor profile dominated by spicy aroma, suggesting its potential for flavor modification. Gas chromatography-ion mobility spectrometry (GC-IMS) further revealed that DSPG-I enriched characteristic spice-derived aroma compounds and showed increased intensities of roasted aroma-related compounds, including 2-furanmethanol acetate, and benzaldehyde. Quality analysis showed that no significant differences in gel strength or water-holding capacity were observed between the two spice-treated groups (DSPG-A and DSPG-I). Notably, DSPG-I significantly increased the surface a* and b* values of the mixed gels (p < 0.05), giving the products a characteristic color similar to that of braised products. A theoretical energy consumption estimation indicated that the comprehensive energy consumption for producing ready-to-eat surimi products using DSPG-I was 79.98 kgce/t, which was lower than that of the conventional process at 100.06 kgce/t, corresponding to theoretical energy-saving rate of approximately 20%. Overall, DSPG-I shows potential for application in the processing of ready-to-eat freshwater surimi products.
SN - 2304-8158
ER -