Study On Research And Development And Quality Evaluation Of Surimi Based Products With Mayonnaise Flavor

Mayonnaise is a smooth and sweet flavoring sauce.Surimi-based products are a kind of low-cholesterol foods with rich nutrition and various tastes,which are deeply loved by people.This study is based on the nutritional value and functional effects of mayonnaise.Mayonnaise products were used in surimi products to investigate the effects of mayonnaise on the nutrition and flavor quality of surimi products.In this study,the quality and flavor of mayonnaise and frozen surimi were first evaluated,the formula of mayonnaise flavored surimi-based products was further determined,and then the quality of the mayonnaise flavored surimi-based products was evaluated.Finally,the effect of cold storage on the quality of the obtained surimi-based products was explored.The main findings are as follows:(1)Analysis of nutrition and quality of two mayonnaises and frozen surimi,results as follows: Mayonnaise is a kind of food with a high fat content.A total of 16 amino acids were detected in the original taste mayonnaise,of which there are 7 essential amino acids,and the content of essential amino acids accounts for 34.58 % of the total amino acid content.A total of 29 fatty acids were detected in the original taste mayonnaise.The ratio of saturated fatty acid content to unsaturated fatty acid content was 0.80,and the unsaturated fatty acid content accounted for 55.82 % of the total fatty acid content.Sixteen free amino acids were detected in the original taste mayonnaise.The umami amino acids in the free amino acids were the main flavor amino acids in the original taste mayonnaise.The volatile flavors of the original taste mayonnaise were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry.The highest content of each compound was acetic acid,which accounted for 25.57 %,followed by allyl isothiocyanate and ethyl acetate.These compounds are relatively high in content and contribute significantly to the flavor of the original taste mayonnaise.The key flavor components were analyzed using the ROAV calculation method.The key flavor components were mainly acetic acid,phenylacetaldehyde,nonanal,undecanal,myraldehyde,ethyl acetate,and isobutyl isothiocyanate.En-3-ol,(Z)-2-heptenal,decaldehyde and allyl isothiocyanate have important modification effects on the overall flavor of the original taste mayonnaise,nonanoic acid,lauric acid,palmitic acid,and hexanal,E-2-octenal and 2-n-pentylfuran are potential flavor substances;The content of essential amino acids in the sweet taste mayonnaise is 32.18%,which is lower than the original taste mayonnaise;the unsaturated fatty acid content accounts for 48.43% of the total fatty acid content,which is also lower than the original taste mayonnaise;The umami amino acid is the main flavor amino acid of the sweet taste mayonnaise;the key flavor substance of the sweet taste mayonnaise is acetic acid,and undecanal has an important modification effect on the overall flavor of the original taste mayonnaise.2-heptenal,E-2-octenal,decanal,heptaldehyde,ethyl acetate,allyl isothiocyanate,isobutyl isothiocyanate,2-n-pentylfuran are potential flavor substances.Based on the analysis of each index,the original taste mayonnaise was selected for subsequent experiments;The nutritional evaluation analysis of frozen surimi shows that the content of frozen surimi protein is high and the fat content is low.Frozen surimi protein is a high-quality protein food source.The content of lysine,glycine and glutamic acid in the taste amino acids in frozen surimi was higher.(2)Determined the basic technological formula of mayonnaise flavored surimi-based products.Through single-factor experiments,using sensory scores,whiteness,and gel strength as evaluation indicators,the additions of mayonnaise,potato starch,and egg white in mayonnaise flavored surimi-based products were determined to be 8.0 %,8.0 %,6.0 %,the quality of each group of samples is the best,so determine this addition amount as the benchmark for orthogonal experiments;Through orthogonal experiment and verification experiment analysis,the optimized formula of mayonnaise flavored surimi-based products was determined: based on the quality of surimi quality,salt 2.5 %,sugar 2.5 %,cooking wine 1.0 %,the amount of mayonnaise added was 8.0 %,the amount of potato starch added was 7.0 %,and the amount of egg white added was 5.0 %,and ice water 83.0 g.(3)The quality of the obtained mayonnaise flavored surimi-based products was evaluated.The fat content of surimi-based products has been increased after adding mayonnaise.The essential amino acid content accounts for 40.85 % of the total amino acid content.The essential amino acid content is rich and complete.After calculating its essential amino acid index,it is known that its protein is a high-quality protein food source;Mayonnaise flavored surimi-based products are rich in unsaturated fatty acids;Rich in free amino acids,tasteful amino acids with a pleasant odor account for 40 % of the total free amino acids,which is an important taste amino acid in mayonnaise flavored surimi-based products,and has a high contribution to the taste of mayonnaise flavored surimi-based products;Combined with GC-MS analysis,it can be seen that after adding the mayonnaise,the fishy substances in aquatic products are reduced and the aroma substances are increased.The volatile flavor substances unique to the mayonnaise are acetic acid,allyl isothiocyanate,etc Volatile flavor substances were detected,which greatly improved the flavor of surimi-based products.(4)The effect of mayonnaise on the quality of surimi-based products during cold storage was explored.During the cold storage process of surimi-based products,it can be known from the sensory scores that surimi-based products added with mayonnaise are more in line with the sensory needs of most people,and the whiteness value is significantly increased,the gel strength decreased,and the hardness and chewiness of surimi-based products were reduced after adding mayonnaise;From its TBA value and T-VBN value,it can be seen that the degree of fat oxidation and protein oxidation decreased after adding mayonnaise;After adding mayonnaise,the total number of surimi-based products also decreased.The test results on the 9th day were within the limits,this shows that mayonnaise can inhibit the growth of microorganisms to a certain extent.