Interactions and mechanism between different starch and fishy odor compounds in silver carp fishballs and its application.

Abstract

Structural and chemical collaborative effects of starch on fishy odor compounds of silver carp fishballs were not known. Therefore, the effectiveness and mechanism were clarified by GC-MS, FT-IR, Raman and SEM in this study. The results demonstrated fishy odor compounds in uncooked fishballs released the least when starch was 12-15 % in content, A- or C-type, containing 48 % amylose and 200 mesh dispersion. The chemical effect was enhanced hydrophobic interactions. Starch-protein interactions promoted the transition from α-helix to β-sheet, enhancing gel compactness and facilitating the entrapment of fishy odor compounds. Finally, it showed that after 6 months storage, 15 % A-type starch exhibited the best effectiveness masking fishy odor in both stewing and frying fishballs. These findings provided new insights into the role of starch in mitigating undesirable odors in surimi products.