A comparison of physicochemical and flavor properties of species on surimi gels from Andrias davidianus and freshwater fishes

This study investigated the physicochemical and flavor characteristics of surimi gels prepared from giant salamander ( Andrias davidianus , GAF), common carp ( Cyprinus carpio , CCF), silver carp ( Hypophthalmichthys molitrix , SCF), grass carp ( Ctenopharyngodon Idella , GSF), and crucian carp ( Carassius Carassius , GCF). Parameters including texture, whiteness, gel strength, free amino acids (FAAs), and volatile compounds were analyzed. The results showed that GAF had higher levels of umami-tasting amino acids (Asp, Glu), along with elevated hypoxanthine (Hx) contents ( p < 0.05). Volatile profiles were assessed using an electronic nose and gas chromatography–ion mobility spectrometry (GC-IMS). A total of 50 volatile compounds were identified, including octanal, (E)-2-octenal, 1-octen-3-ol, and 2-butanone, which are commonly found in fish-based products. Partial least squares discriminant analysis (PLS-DA) identified pentanal, octanal, butanal, 2-butanone, and 1-pentanol as key differential volatile compounds in GAF. These findings offer valuable insights to the development and optimization of novel surimi products. • Physicochemical and flavor profiles of five surimi gel products were compared. • Surimi gel products from giant salamander had the highest AMP, Glu and Asp levels. • Fifty volatile compounds in surimi gel products were identified by GC-IMS. • PCA and fingerprints reveal distinct flavor profile of giant salamander surimi gel. • PLS-DA revealed key aroma markers for giant salamander surimi gel products.