文献类型：期刊文献

英文题名：Impact of ultrasonic-assisted rinsing on quality of Channel Catfish surimi: focusing on the gel properties and odor profile

作者：Yu, Hongli[1];Xiao, Naiyong[1];Chen, Sirui[1];Chen, Ling[1];Chen, Qingxiu[1];Yin, Yantao[1];Xia, Qiuyu[1];Liu, Yang[1];Wang, Zefu[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Prefabricated, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2026

卷号：503

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001658750500001)、、EI(收录号：20260119856191)、Scopus(收录号：2-s2.0-105026334634)、WOS

基金：This work was supported by the National Key Research and Devel-opment Program of China (2023YFD2401404) , the National Natural Science Foundation of China (32502252) , Guangdong Provincial Department of Education as a scientific research project (2025KQNCX029) , and the Scientific research start-up funds of Guang-dong Ocean University (grant number 060302042316) .

语种：英文

外文关键词：Surimi; Ultrasonic; Gel properties; Volatile compounds

外文摘要：The effects of ultrasonic-assisted rinsing (UAR) processes on the gel properties and odor profiles of Channel Catfish surimi were investigated, with traditional single water rinsing processes (TR1) as a control. Compared with the TR1 surimi, significantly higher the water holding capacity, gel strength, hardness, gumminess, chewiness, storage and loss modulus existed in UAR surimi, and have a maximum value at the 10 min of UAR process. Significant differences in whole odor characteristic between TR1 and UAR surimi. 22 volatiles identified in all surimi, including 8 aldehydes, 3 ketones, 7 alcohols, and 4 esters. With the UAR time increased, the most aldehyde and alcohol level in UAR surimi were gradually reduced. Compared with TR1 surimi, the sensory intensity of earthy, mushroom, fishy, grassy, and fatty odor in UAR30 surimi were reduced by 23.33 %, 26.32 %, 23.44 %, 8.11 %, and 36.06 %, respectively, demonstrating that UAR can reduce off-fishy odor of Channel Catfish surimi.