Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics.

3.3 Oxidation of proteins 3.3.1 Sulfhydryl content analysis As shown in Table 5 , the protein concentration and sulfhydryl content in all samples showed a decreasing trend with increasing cooking time, consistent with the findings reported by Chen et al.

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Overall, the VOCs content in the Con group showed an increasing trend with the increase of cooking time, which increased by 10.08 % after 12 h of cooking.

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There was an overall trend of decreasing OAV values for hexanal in the CPP group with increasing heating time.

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This explains that even when similar flavor substances are generated, there may be significant differences in their intensity and persistence in animal protein-based and mixed protein-based products. 3.2.3 OAV analysis The contribution of VOCs to the overall aroma characteristics of foods depends on their concentration and odor threshold ( He et al., 2020 ).

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