This study aimed to investigate the formation of odor properties in surimi products by exploring changes in aroma compounds and their precursors at setting (40 °C) and gelling (90 °C) stages during surimi gel formation by solvent-assisted flavor evaporation, gas chromatography-mass spectrometry, and ultra performance liquid chromatography. Results revealed a gradual increase in the contents of most aldehydes, alcohols, and phenolics during surimi gel formation, while a decrease in the contents of (E)-2-pentenal, (E)-2-hexnenal, (Z)-4-heptenal, (E)-2-heptenal, and most ketones at gelling stage. During thermal process, 50 % decrease was observed in the contents of some unsaturated fatty acids (palmitoleic acid, oleic acid, etc.), and the contents of tyrosine, phenylalanine, methionine, isoleucine, and leucine decreased significantly (P < 0.05) at gelling stage. Moreover, lipoxygenase activity reached 4.19-4.81 U/min·g at setting stage. Overall, amino acid degradation and lipid auto-oxidation mainly occurred at gelling stage to promote the formation of related compounds.
Keywords: Amino acids; Fatty acids; Surimi gel; Thermal processing; Volatile aroma compound.
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