Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils

作者：Min Chen, Yudong Wang, Yuqian Tong, Qian Zhong, Zhuang Yang, Hong Yang · 发表于：International Journal of Food Properties · 年份：2023 · DOI：10.1080/10942912.2023.2209704 · 被引用次数：32 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth

The objective of this study was to investigate the effects of ultrasonically emulsified palm oil (UE-PA), peanut oil (UE-PE), and sunflower oil (UE-SU) on the whiteness, textural, rheological, and microstructural properties of surimi gels from silver carp. Three ultrasonically emulsified oils had different specific fatty acids and oil droplet sizes of 300-400 nm. Compared with the control group, low addition of UE-SU (2.5 g/100 g) showed the highest water-holding capacity (WHC), storage modulus (G’), and hydrogen bond in surimi gels. The low addition of UE-PE (2.5 g/100 g) increased disulfide bond, β-sheet, and β-turn of surimi gel, so had higher hardness and chewiness values, comparing to those with other emulsified oils. As ultrasonically emulsified oil addition increased in surimi gels (2.5–7.5 g/100 g), hardness, chewiness, WHC, G’ were decreased, while whiteness was increased (p < .05). Light microscopy showed the most uniform distribution of oil droplets of UE-SU in surimi gels. Results demonstrated that lower addition of UE-PE and UE-SU (2.5 g/100 g) could potentially improve the whiteness, textural, rheological, and nutritional quality of surimi-based products.