Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material

Abstract

Dried fish maw is preferred by consumers due to its soft texture and rich nutritional profile. However, the market potential of fish maw is adversely affected by the complex pre-treatment processes and absence of ready-to-eat fish maw products. This study investigated the feasibility of applying puffing technology to fish maw as an example of protein-based raw materials, to guide the development of ready-to-eat fish maw products. Puffed fish maw obtained under optimal puffing conditions (230 °C for 3–4 min; 250 °C for 2–3 min) exhibited a fluffy microstructure and uniform pore arrangement. The primary volatile compounds identified in the puffed fish maw included aromatic components, ammonia, hydrides and short-chain alkanes. The release of aromatic components increased with increasing temperature and puffing time across the experimental groups (230 °C for 2–4 min and 250 °C for 2–4 min). The application of specific puffing conditions (230 °C for 3 min, 230 °C for 4 min, 250 °C for 2 min and 250 °C for 3 min) facilitated the accumulation of volatile compounds such as octylaldehyde, nonylaldehyde, pentylaldehyde, heptylaldehyde, 3-octylone, 2-methyl-2-pentenal, 2-amylfuran, 2,6-dimethylpyrazine, trans-2-heptenal, (E, E)-2,4-octadienal, trans-2-pentenal, 2-hexenal, caprinal, 3-methyl-2-butenal, 2-methylpentenal and benzaldehyde.