Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF.

The effects and reasons of perilla juice (PJ) and ginger juice (GJ) on the reduction of "warmed-over flavor" (WOF) in surimi gels were revealed by detecting odor profiles and protein and lipid oxidation degrees of surimi gels, concentrations and odor activity values (OAVs) of WOF compounds. Adding PJ and GJ to surimi gels significantly reduced the WOF and improved the fish fragrance odor, but sodium ascorbate (SA) only weakened the WOF. The (E,E)-2,4-heptadienal's OAVs in the PJ and GJ groups were decreased by >50% compared with the control check (CK) and SA groups.