Author(s): YAN Zi-jun, SHI Wen-zheng, QI Zi-yuan, WANG Zhi-he, College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Institutes of Marine Science
Pages: 107-112
Year: 2014 Issue:  24
Journal: Science and Technology of Food Industry
Keyword:  aristichthys nobilis surimi; ultra-high pressure processing; gels strength; electronic nose;
Abstract: The changes of gels strength of Aristichthys nobilis surimi under different ultrahigh pressure processing was analyzed in this study. The differences of volatile flavor profile were determined by electronic nose. Principal component analysis(PCA),discriminant factor analysis(DFA) and cluster analysis(CA) were used to analyzed the data. The results was the surimi had the best gel strength and Amino acid composition and content when the intensity of pressure was 400 MPa. PCA and DFA were based on response values of 18 sensors. The cumulative contribution rates of the first and second principal components were respectively reached to99.41%(PCA) and 91.777%(DFA). Clustering method between the sample groups was according to Euclidean distance. The results showed that the volatile flavors of samples under different ultrahigh pressure processing were well separated by 18 sensors. The flavor of Aristichthys Nobilis surimi under different ultra-high pressure processing was different, meanwhile, the differences were significant when the intensity of pressure was500 MPa. The suitable ultrahigh pressure was 400 MPa combined with gel strength measuring results.