Preparation and Analysis of Volatile Substances of Mayonnaise Flavored Surimi-based Products

In order to explore the technological formula of mayonnaise flavored surimi-based products,the sensory scores,whiteness and gel strength were used as evaluation indicators. The optimal formula was determined through single factor experiments and orthogonal experiments. On this basis,GC-MS was used to analyze the volatile substances of mayonnaise flavored surimi-based products. Based on the quality of surimi,the addition of salt was 2.5%,the addition of sugar was 2.5%,the addition of cooking wine was 1.0%,the addition of mayonnaise was 8.0%,and the addition of potato starch was 7.0%.The amount of egg white added was 5.0%,and the amount of ice water added was 83.0 g of 100.0 g surimi-based products. Through GC-MS analysis,after adding mayonnaise,the fishy odorous substances reduced,and the volatile flavor substances unique to mayonnaise,such as acetic acid and allyl isothiocyanate,were detected. Mayonnaise greatly improved the flavor of surimi products.