海鲜菇鱼丸加工配方优化及营养风味分析OA

To enhance the diversity of fish balls and achieve a more balanced nutritional profile,this study combined eel surimi with Hypsizygus marmoreus to develop H.marmoreus fish balls.The processing formula was optimized through single-factor experiments and orthogonal experimental design.Additionally,the nutritional components and volatile flavor compounds of H.marmoreus fish balls and ordinary fish balls were analyzed.The results revealed that the optimal formulation for H.marmoreus fish balls consisted of 200 g of frozen eel surimi,9 g of H.marmoreus,16 g of cassava starch,and 10 g of pork fat.The sensory score of the obtained fish balls reaches 93.6 points.Compared with ordinary fish balls,the protein content in H.marmoreus fish balls significantly increased,while the fat,reducing sugar,and volatile basic nitrogen contents markedly decreased(P＜0.05).These findings indicated that the incorporation of H.marmoreus effectively enhances the nutritional balance of fish balls.Gas chromatography-ion mobility spectrometry(GC-IMS)qualitatively identified a total of 71 compounds,including 20 aldehydes,11 alcohols,10 esters,8 ketones,4 heterocyclic compounds,2 sulfur-containing compounds,1 nitrogen-containing compound,and 1 alkene.Relative to ordinary fish balls,the relative content of alcohol compounds in H.marmoreus fish balls decreased,while the relative content of ester compounds increased.Analysis of relative odor activity values(ROAV)revealed that E-2-nonenal and dimethyl sulfide were key contributors to the"seafood"flavor of H.marmoreus fish balls,whereas hexyl propionate and acetoin indicated a milder"oil"flavor.In conjunction with variable importance in projection(VIP)values,three differentiated compounds,including acetaldehyde,acetoin,and dimethyl sulfide,were identified,which enhanced the"seafood"umami flavor and weakened the oily flavor of H.marmoreus fish balls compared with ordinary fish balls.This study provides a theoretical foundation for evaluating flavor quality and guiding the industrial production of H.marmoreus fish balls.