Effect of the flavor generation in surimi gel enriched with marine phospholipids using multi-omics approaches

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% (P< 0.05 ). Volatile metabolomics identified that LYCRPLs up-regulated 49 and down-regulated 11 volatile compounds in surimi gel, with alcohols, ketones, and esters being crucial for odor characteristics (FC ≥ 2 and FC ≤ 0.5). Lipidomics demonstrated that LYCRPLs increased 586 lipid compounds and decreased 243 lipid compounds in surimi gel, predominantly sphingolipids and glycerophospholipids (VIP>1, 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.