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Effect of different starch on masking fishy odor compounds
Lihua Chen1, Fang Yang1, Qixing Jiang1
1State 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.
International Journal of Biological Macromolecules
|April 28, 2024
Summary
Natural starches can mask fishy odors in fish surimi products. Specific starch properties, like type C and 48% amylose, showed the strongest odor-masking effects through complexation and hydrogen bonding.
Area of Science:
- Food Science
- Analytical Chemistry
- Material Science
Background:
- Starch is widely used to enhance the gel properties of freshwater fish surimi.
- The potential of natural starches to mask fishy odor compounds in surimi has not been systematically explored.
Purpose of the Study:
- To identify natural starches effective in masking fishy odor compounds in surimi.
- To elucidate the interaction mechanisms between fishy odor compounds and starch.
Main Methods:
- Gas chromatography-mass spectrometry (GC-MS)
- Fourier-transform infrared (FT-IR) spectroscopy
- Raman spectroscopy
- X-ray diffraction (XRD)
- Scanning electron microscopy (SEM)
- 13C nuclear magnetic resonance (NMR) spectroscopy
Main Results:
- Optimal masking occurred with 1% concentration, type C crystal, 48% amylose content, and 200 mesh dispersion (0.88 span).
- Effective masking was observed for key fishy odor compounds: hexanal, 1-Octen-3-ol, (E,E)-2,4-Heptadienal, and (E)-2-Octenal.
- Evidence of complexation and hydrogen bonding between odor compounds and starch was identified.
Conclusions:
- Certain natural starches possess significant fishy odor-masking capabilities in surimi.
- The interaction involves both complexation and hydrogen bonding, influenced by starch characteristics.
- This finding offers a natural approach to improve the sensory quality of fish surimi products.
