Abstract:

To obtain data supporting the application of electron beam (EB) irradiation for improving the gel properties of
serimi, the effects of EB irradiation on the odor quality of hairtail surimi and surimi gel were studied. The volatile flavor
components of hairtail surimi and surimi gel were analyzed by gas chromatography-mass spectrometry (GC-MS), and the
key odor compounds were determined based on their relative odor activity values (ROAV). A total of 25, 41, 20, and 44
volatiles were identified in the control and irradiated groups of surimi and surimi gel, respectively. After EB irradiation, the
fish smell of surimi and surimi gel was slightly reduced, but did not become worse. Compared with surimi, the fish smell of
surimi gel was enhanced by heat induction. There was little influence of EB irradiation at 7 kGy on the key odor compounds
of surimi and surimi gel. Decanal, octanal, 3-methylbutanal and 1-octen-3-ol were the key odor compounds of hairtail surimi.
The key odor compounds of the surimi gel included methanthiol, dimethyl disulfide, dimethyl trisulfide and 3-methylbutanal.
These sulfur compounds enhanced the fish smell of cooked surimi. Apart from improving the gel properties of serimi, 7 kGy
EB irradiation caused little influence on the smell and key odorant compounds of surimi and surimi gel.

Key words: electron beam irradiation, hairtail surimi, volatile components, gas chromatography-mass spectrometry (GCMS), relative odor activity value (ROAV)