Effects of different deodorising processes on the off-odour compounds and gel properties of common carp surimi

Summary In order to improve the utilisation of the common carp ( Cyprinus carpio ), the effects of deodorising agents [NaCl, β-CD, malic acid (MA) and hawthorn extract (HE)] on the volatile compounds of common carp mince and its surimi gel properties were investigated. In total, thirty-two volatile compounds were identified, seven of which were considered the main compounds of off-odour, using HS-SPME-GC-MS and OVA analyses. HS-SPME-GC-MS analysis showed that MA and HE removed 84.51% and 77.18% off-odour compounds, respectively. Three relaxation components ( T 21 , T 22 , T 23 ) were found in surimi, and their amounts were not affected by deodorising; however, the relaxation time of major component T 22 was significantly increased. Surimi deodorised by HE had the highest gel strength because of its increased breaking displacement; however, a slight decrease in whiteness was observed. Thus, appropriate levels of HE could improve the palatability of surimi.