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.
Du et al. (Sun,) studied this question.