What question did this study set out to answer?

This research aims to assess the impact of large yellow croaker roe phospholipids on surimi gel's structure and flavor.

March 12, 2026Open Access

Effect of the Flavor Generation in Surimi Gel Enriched with Marine Phospholipids using Multi-Omics Approaches

Key Points

This research aims to assess the impact of large yellow croaker roe phospholipids on surimi gel's structure and flavor.
Analyzed microstructure and fatty acids of surimi gels
Conducted lipid and volatile metabolomic studies
Measured changes in protein network density and lipid composition
Reduced pore size and increased network density in the surimi gel
Raised EPA and DHA levels significantly
Identified numerous volatile compounds crucial for flavor characteristics

Abstract

To evaluate the regulatory effects of large yellow croaker roe phospholipids (LYCRPLs) on the structural stability and flavor formation in surimi gels, the microstructure, fatty acids, lipids, and volatiles were analyzed. Results showed that LYCRPLs effectively reduced pores size in surimi myofibrillar protein and induced network density. Fatty acid analysis revealed that LYCRPLs significantly raised the contents of EPA and DHA by1.33% and 4.02%, respectively, with polyunsaturated fatty acids reaching 47.33% (P1, P< 0.05 ). These findings contribute to the utilization of fish roe phospholipid in surimi gel with characteristic flavor. • LYCRPLs promoted the crosslinking and network densification of MPs in surimi. • LYCRPLs significantly increased the content of EPA and DHA in surimi gels. • The correlation between LYCRPLs and flavor compounds has been established. • LYCRPLs play an important role in the formation of key volatile compounds in surimi gels.

Effect of the Flavor Generation in Surimi Gel Enriched with Marine Phospholipids using Multi-Omics Approaches

Key Points

Abstract

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