Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2024 Dec 26

PMID 39723085

Authors

Xiaoqing Miao

Jing Li

Shuang Li

Guodong Li

Xiuping Dong

Pengfei Jiang

Affiliations

Soon will be listed here.

Abstract

This study investigated the effect of different processing methods (boiling, oil boiling, and stir frying) on the flavor of hoki steak soups. The quality of different fillet broths was explored by pH, Thiobarbituric acid reactive substances (TBARS), and color. E-nose, E-tongue, and gas chromatography-ion mobility spectrometry (GC-IMS) combined with free amino acids (FAAs) were used to analyze the flavor of hoki steak soups. Key compounds were screened by relative odor activity value (ROAV). The variable influence on projection (VIP) was used to identify the differential compounds. The E-nose and E-tongue were able to distinguish hoki steak soups. A total of 47 volatile compounds were characterized by GC-IMS. n-Pentanal (M) was the key component for the difference between hoki steak soups. There were six substances with ROAV ≥ 1. The results showed that the hoki steak soup boiled for 2 h in the stir-frying group had a lower fishy odor.

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