Effect of epigallocatechin gallate/transglutaminase synergistic cross-linking on the flavor of surimi gels

Jinling Li; Ying Mao; Wangyang Shen; Weiping Jin; Shanbai Xiong; Yang Hu

doi:10.1016/j.foodchem.2024.141914

Effect of epigallocatechin gallate/transglutaminase synergistic cross-linking on the flavor of surimi gels

Food Chem. 2024 Nov 4;464(Pt 3):141914. doi: 10.1016/j.foodchem.2024.141914. Online ahead of print.

Authors

Jinling Li¹, Ying Mao¹, Wangyang Shen¹, Weiping Jin¹, Shanbai Xiong², Yang Hu³

Affiliations

¹ Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, Hubei 430023, PR China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
³ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China. Electronic address: [email protected].

PMID: 39536586
DOI: 10.1016/j.foodchem.2024.141914

Abstract

Epigallocatechin gallate (EGCG) and transglutaminase (TGase) can improve the structure of surimi gels, and have a significant impact on their texture and flavor quality. The formation and release of volatile odors due to EGCG, TGase and EGCG/TGase synergistic cross-linking of surimi gels were investigated. The characteristic flavor components of the surimi gels were aldehydes. Compared with the blank group, the total content of volatile compounds in EGCG, TGase, and EGCG/TGase groups decreased by 14.43, 11.69, and 20.07 %, indicating that the flavor of EGCG/TGase group was more affected by EGCG than by TGase. The free fatty acid content in these groups decreased by 17.28, 1.30, and 43.98 mg/100 g, indicating that the degree of fatty acid degradation in the EGCG/TGase group was lower during a two-stage heating process, which may be ascribed to EGCG's inhibition of oxidative degradation of fatty acids, thereby reducing the production of flavor substances.