Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization

The impact of high-temperature sterilization on the flavor of surimi gels were examined, alongside the utilization of tandem mass tag labeled quantitative proteomics to explore the correlations between flavor and proteome profiles. Notable increase was observed in lipid oxidation, protein degradation, and the types and total content of volatile organic compounds (VOC), particularly aldehydes. A total of 67 shared differentially expressed proteins (DEP) were identified, confirming the aggregation and degradation of proteins. Gene Ontology functional analysis revealed that proteins possibly linked to flavor were primarily concentrated in the myosin complex, motor activity, and hydrolase activity categories. The Kyoto Encyclopedia of Genes and Genomes pathway analysis highlighted a focus on the motor protein pathway. Correlation analysis between DEP and key VOC revealed that most DEP exhibited significant correlations with aldehydes and ketones such as octanal, pentanal, and (Z)-4-heptenal, with flavor-associated proteins mainly concentrated in structural, antioxidant, and redox proteins. [Display omitted] •High temperature increased the variety and content of VOC in surimi gels.•Mechanisms of VOC changes were explored using proteomics.•VOC-related pathway enriched mainly in motor proteins.•VOC mainly related to structural, antioxidant, and redox proteins.