Effect of different starch on masking fishy odor compounds

Lihua Chen; Fang Yang; Qixing Jiang; Pei Gao; Wenshui Xia; Dongxing Yu

doi:10.1016/j.ijbiomac.2024.131911

Effect of different starch on masking fishy odor compounds

Int J Biol Macromol. 2024 Apr 26;268(Pt 2):131911. doi: 10.1016/j.ijbiomac.2024.131911. Online ahead of print.

Authors

Lihua Chen¹, Fang Yang², Qixing Jiang¹, Pei Gao¹, Wenshui Xia¹, Dongxing Yu³

Affiliations

¹ State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
² State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yangfang@jiangnan.edu.cn.
³ SoHao Fd-Tech Co., QingDao, ShanDong 266700, China.

PMID: 38679263
DOI: 10.1016/j.ijbiomac.2024.131911

Abstract

Starch is a common ingredient to improve gel property of freshwater fish surimi, but the function of natural starch to mask fishy odor compounds in surimi products has not been investigated systematacially. Therefore, this study aimed to determine which natural starch could effectively mask fishy odor compounds and clarify their interaction by GC-MS, FT-IR spectroscopy, raman spectroscopy, X-ray diffraction, scanning electron microscopy and ¹³C nuclear magnetic resonance. The results showed that when the concentration, crystal type, amylose content, and dispersion degree of starch was 1 %, type C, 48 % (w/v), and 200 mesh with 0.88 span, the starch had the strongest masking effect on typical fishy odor compounds, namely hexanal, 1-Octen-3-ol, (E,E)-2,4-Heptadienal and (E)-2-Octenal. It indicated that complexation and hydrogen bonding both occurred between the fishy odor compounds and starch.

Keywords: Complex; Fishy odor compounds; Hydrogen bond; Starch.