Research On Using Of Egg Yolk Phospholipids To Boost The Aroma For Fish And Chips

In this paper,the effect of egg yolk phospholipids addition on volatile flavor compounds of Fried Chips and Fried Fish was studied.The relative contents of volatile compounds were analyzed by HS-SPME-GC-MS,and aroma intensities of Fried French fries samples and Fried Fish samples were analyzed by sensory evaluation of the sequencing test.The results were as follows:(1)The aroma characteristics of four groups of samples,including vacuum fried chips,phospholipids-treated &vacuum fried chips,conventional fried chips and phospholipids-treated & conventional fried chips were analyzed by using sensory analysis method of flavor profile and sequencing test.The results showed that there were the highest scores in the phospholipids-treated & conventional fried chip samples,especially in "deep Fried aroma" and "cooked potato flavor".Whereas the lowest in the vacuum fried chip samples;and no significant differences between the phospholipids-treated & vacuum fried chip samples and conventional fried chip samples.The Sequencing and testing proved that the phospholipids-treated & conventional fried chip samples were the most popular,followed by phospholipids-treated &vacuum fried chip samples and conventional fried chip samples,and the vacuum fried chip samples had the lowest aroma degree.(2)The GC-MS results showed that there were the highest amounts of characteristic odorants in the phospholipids-treated &vacuum fried chip samples,whereas the lowest in the vacuum fried chip samples;and no significant differences in the contents of most of the characteristic odorants between the phospholipids-treated & vacuum fried chip samples and conventional fried chip samples.Meanwhile,The acrylamide level in the phospholipids-treated &vacuum fried chips was less than 10% of that in the conventional fried ones(0.0025×106 vs 0.0337×106).The results proved that vacuum fried French fries could share similar aroma attributes with conventional deep-fat fried ones as well as maintain a lower level of acrylamide by the phospholipids treatment.(3)The oil content,water content and color were determined in the outer coating of Fried Fish samples,the phospholipids treated samples,the Ala-Glc treated samples,and the phospholipids and Ala-Glc treated samples.The results showed that under the same deep-frying conditions,the addition of phospholipid and Ala-Glc can increase the oil content,whereas the water content decreased and the color darkened.The phospholipids and Ala-Glc treated samples had the highest oil content at 26.1%.There was a negative correlation between water content and oil content in the samples,but there was no significant difference between the samples,and the water content remained at about 10%.The change of L* value was the most obvious in the color,It is due to the oxidation of phospholipid and the pigment substance produced by maillard reaction that will make the sample color darker.The control group has the highest L* value,the second is the samples treated with phospholipid,the following is the samples treated with Ala-Glc.And the L* value of the sample treated with phospholipid and Ala-Glc was the lowest,It was proved that the effect of Maillard reaction on the color of samples was higher than that of lipid oxidation.(4)The QDA results showed that there were the highest scores in the phospholipids and Ala-Glc treated samples,The second was the sample treated with Ala-Glc and then the sample which treated with phospholipid,Whereas the lowest in the control sample.The score for the ‘roasted’ attribute in the sample treated with Ala-Glc was higher than those treated with phospholipid.And the score for the ‘Deep Fried’ attribute in the sample treated with phospholipid were higher than those treated with Ala-Glc.The results showed that the overall flavor of the outer coating of Fried Fish could be enhanced with phospholipid treatment and Ala-Glc treatment.(5)The content of characteristic flavor compounds derived from lipid oxidation and Maillard reaction increased in the samples treated with phospholipid and Ala-Glc significantly increased.Compared with the control group,The content of(E,E)-2,4-decadienal with deep fried odorant was increased by 4.5 in the phospholipids treated sample.And the content of 2,3-dimethylpyrazine with roasted odorant was increased by 23.4 in the Ala-Glc treated sample.Both have been improved increased by 4.8 times and 23.5 times in the phospholipids and Ala-Glc treated sample.It was proved that the addition of phospholipid and Ala-Glc promoted the lipid oxidation and Maillard reaction of the outer coating of fried fish,and boost the aroma of Fried fish products.