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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]

This study focused on the effect of different levels of l‐arabinose addition on the sensory quality and digestibility of silver carp sausage by testing color, texture, smell, taste, sensory score, and digestibility. The results showed that the L* value of fish sausage decreased with the increase of l‐arabinose, while a* value, b* value, and BI increased. In addition, the hardness, springiness, and chewiness of fish sausage reached the maximum when adding 2% l‐arabinose. Principal component analysis results of E‐nose and E‐tongue data showed that l‐arabinose enhanced the aroma and taste profiles. Sensory evaluation found that fish sausage with 2% l‐arabinose had the highest overall acceptability. Moreover, the addition of 2% arabinose could better maintain the protein digestibility of fish sausage intact. This study has suggested a promising potential for applying glycation in aquatic product processing and the development of nutritious ready‐to‐eat fish products using l‐arabinose. Novelty impact statement: This work investigates the impact of different levels of l‐arabinose addition on the color, texture, smell, taste, and digestibility of silver carp sausage. It explains how the change of glycation degree affects the sensory quality and digestibility of silver carp sausage. Fish sausage with good overall acceptability and digestibility was obtained by adding 2% l‐arabinose. This work contributes a theoretical basis for applying glycation in aquatic product processing and developing nutritious ready‐to‐eat fish products using l‐arabinose. [ABSTRACT FROM AUTHOR]

The dried black carp was studied based on moisture content, color, aerobic plate count (APC), total volatile basic nitrogen (TVB‐N), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), fatty acids, free amino acids, and nucleotides to explore the physicochemical properties changes. After drying for 12 hr, moisture content dropped to 42.53% and color changed obviously. L* value decreased and a* and b* values increased. APC and TVB‐N results indicated fillets had high food safety. POV and TBA both were on the rise in fillets, reaching the maximum values of 0.08 mg/100 g and 2.33 mg MDA/kg, respectively. Monounsaturated fatty acids and polyunsaturated fatty acids were oxidized and decomposed, which led to the increase of saturated fatty acids absolute content. From the results of equivalent umami concentration, fillets reached the maximum value of 9.04 g MSG/100 g. The longer the drying time, the worse the taste quality in products. Practical applications: In order to investigate the quality changes of black carp during drying, physical properties, lipid oxidation, and nonvolatile flavor substances were analyzed. From this article, it can be found that during the process of drying, the black carp was in a safe state. The results of this article provided theoretical and technical support for black carp. [ABSTRACT FROM AUTHOR]

The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor were studied by tested free amino acid, taste nucleotide, volatile compounds, and analyzed combined with sensory, electronic nose, and electronic tongue results. The results of electronic nose, electronic tongue, and sensory showed that the flavor were slightly different under two conditions. For taste substance, indoor culture can significantly increase the contribution of AMP, glutamate, alanine, proline to the taste and the content of TAA and EAA of gonad. Also, it could significantly increase the contribution of AMP, lysine, and histidine and the content of EAA of meat, while the TAA and FAA were adverse (p < 0.05). The equivalent umami concentration value of gonad and meat were higher than outdoor cultured. For volatile compounds, the content of aldehydes, ketones, and furans in gonad and meat were decreased by indoor culture, but others were increased. Practical applications: At present, many scholars have studied the effects of culture methods and conditions, including temperature, region, salinity, feed, etc. On the growth and development of Portunus Trituberculatus, some studies have studied the effects of free amino acids on their flavors, but few have reported the influences of culture methods and conditions on the overall flavor of the Portunus Trituberculatus. In this study, we explored the overall flavor of indoor and outdoor breeding of the gonads and crab meat of the Portunus Trituberculatus by the sensory evaluation analysis, volatile substance analysis, free amino acid, and taste nucleotide analysis, combined with electronic tongue and electronic nose analysis, provides a certain theoretical reference to the swimming crab pond aquaculture industry. [ABSTRACT FROM AUTHOR]