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The aim of this study was to evaluate volatile compounds of dried fish floss with different sugar using electronic nose (e‐nose) and headspace‐solid‐phase microextraction/gas chromatography‐mass spectrometry (HS‐SPME/GC‐MS). Maillard reaction (MR) was carried out by reducing sugar (glucose, xylose, fructose, and galactose) instead of sucrose to increase the flavor of fish floss. The results showed that 64 volatile compounds were detected in fish floss. Hexanal, heptanal, nonanal, decanal, undecanal, tridecanal, pentadecanal, 4‐ethyl‐benzaldehyde, dodecanal, benzene acetaltaldehyde, (E, E)‐2,6‐nonadienal, (E, E)‐2,4‐decadienal, 2‐undecanone, 1‐octen‐3‐ol, (E)‐2‐hepten‐1‐ol, 1‐heptanol, and 2‐pentyl‐furan were regarded as key volatile compounds. Furthermore, e‐nose and partial least squares‐discriminant analysis (PLS‐DA) showed that there were significant differences in flavor among fish floss samples. The correlation analysis of browning index, fatty acids, and key volatile compounds confirmed that MR and lipid oxidation made a great contribution to the flavor formation. These results might provide guidance for the production and flavor formation of fish floss. Practical applications: Dried fish floss deeply loved by the public is a traditional leisure food with unique odor and delicious taste. The attractive flavor of dried fish floss could be increased with the help of the Maillard reaction (MR). The type of sugar in MR has a great influence on the reaction process and the flavor of substances. The comprehensive information on the flavor among the dried fish floss with different sugar (sucrose, glucose, xylose, fructose, and galactose) was characterized by using HS‐SPME/GC‐MS, electronic nose (E‐nose), and fatty acid analysis, which may provide a reference for the quality improvement of dried fish floss. [ABSTRACT FROM AUTHOR]

The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating. [ABSTRACT FROM AUTHOR]

To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5'-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400-900 cm -1 were screened using second-derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR). Variations in functional groups were the major contributors to taste profiles. The TAV of glutamic acid (Glu), guanine (GMP), and inosinemonphosphate (IMP) were greater than one and had notable impacts on taste profiles. VD had the highest equivalent umami value, followed by VFD, HAD, and MD. This study may provide a theoretical guide for the production of dried P. vannamei products on an industrial scale., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)