Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H2O2)

Abstract

SummaryThe effect of immersion treatment with different concentration (0, 1.0, 5.0, 20.0 and 100.0 mm) of hydrogen peroxide (H2O2) on volatile profiles and gel properties of silver carp surimi gel were investigated. The results showed that the immersion treatment with H2O2 obviously changed flavour characteristic of surimi gel depending on H2O2 concentration and different layers (outside, middle and inner). The contents of typical fishy off‐flavour substances such as 1‐octen‐3‐ol, heptanal, nonanal, octanal and decanal were largely reduced in the outside layer of surimi gel after H2O2 treatment, with no obvious change in the inner portion. The gel strength and whiteness were increased after H2O2 treatment with concentration higher than 20 mm. The content of carbonyl compounds was positively correlated with the concentration of H2O2, suggesting that the volatiles variation of surimi gel probably be highly related to the protein oxidation. In conclusion, immersion treatment with H2O2 provided a promising method to remove fishy odour of surimi gel with improved gel properties.