A comparison of physicochemical and flavor properties of species on surimi gels from Andrias davidianus and freshwater fishes
Year: 2026
Type: article
Abstract: This study investigated the physicochemical and flavor characteristics of surimi gels prepared from giant salamander ( Andrias davidianus , GAF), common carp ( Cyprinus carpio , CCF), silver carp ( Hypophthalmichthys molitrix , SCF), grass carp ( Ctenopharyngodon Idella , GSF), and crucian carp ( Carassius Carassius , GCF). Parameters including texture, whiteness, gel strength, free amino acids (FAAs), and volatile compounds were analyzed. The results showed that GAF had higher levels of umami-tasting amino acids (Asp, Glu), along with elevated hypoxanthine (Hx) contents ( p < 0.05). Volatile profiles were assessed using an electronic nose and gas chromatography–ion mobility spectrometry (GC-IMS). A total of 50 volatile compounds were identified, including octanal, (E)-2-octenal, 1-octen-3-ol, and 2-butanone, which are commonly found in fish-based products. Partial least squares discriminant analysis (PLS-DA) identified pentanal, octanal, butanal, 2-butanone, and 1-pentanol as key differential volatile compounds in GAF. These findings offer valuable insights to the development and optimization of novel surimi products. • Physicochemical and flavor profiles of five surimi gel products were compared. • Surimi gel products from giant salamander had the highest AMP, Glu and Asp levels. • Fifty volatile compounds in surimi gel products were identified by GC-IMS. • PCA and fingerprints reveal distinct flavor profile of giant salamander surimi gel. • PLS-DA revealed key aroma markers for giant salamander surimi gel products.
Source: Food Chemistry X
Authors: Shaoping Deng, Kelang Kang, Aihua Lou, Yingjuan Wei, Hui Yang, Meijuan Yu
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Life below water
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W7160327376