Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel

Abstract

To enhance the quality and flavor of surimi‐based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water‐holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC (p < .05). Compared with other vegetable oils, soybean, corn and safflower seed oils enriching linoleic acid were emulsified with protein forming a stable interfacial protein film. The gel with the oil showed an increase in the WHC and bound water content. Furthermore, the oil droplets with an average diameter of less than 0.15 μm were evenly distributed in the gel matrix, and the gel exhibited dense network structures with small cavities and smooth surface. In general, soybean and safflower seed oils can be used as a potential additive to improve the quality and flavor of surimi‐based products.

Gelling characteristics of fish surimi gel added with calcium hydroxyapatite (HAp)

“…Gao et al [5], stated that the higher value of CLR causes more components, i.e., organic component and moisture, to be removed, hence the low capability of the gel in regulating immobilized water during cooking. The value of CLR found in this study (18 to 25%) was higher than in a recent study (9 to 13%) conducted by Song et al [24]. However, it was lower than that was found by Gao et al [5] who reported the CLR value of Amour sturgeon surimi gel under reducedsalt condition ranged from 6 to 42%.…”

“…The cooking loss rate (CLR) was evaluated following the technique of Song et al [24]. The gels with 2.5 cm of diameter surimi gel were weighed (G1).…”

“…The incorporation of various additive ingredients was recently reported on surimi gel, i.e., protein hydrolysate [9,10], inulin [11], transglutaminase [11,12], sodium bicarbonate [13], Micro-algae [14,15], hydrocolloids [16], fish oils [17], coconut husk extract [12,18], cellulose nanofibrils [1], fibers [3,[19][20][21], fatty acid [22], camel milk [23], vegetable oils [24] and amino acids [5]. Some other studies have reported on the addition of calcium from fish bone for textural improvement of silver carp fish sausage [25] and sardine (sardinella fimbriata) surimi gel [26] under normal-salt condition.…”

Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase

“…It is difficult to mix well with other compounds during the process, due to its natural semi‐solid state. More addition of lard could lead to larger oil droplet, weaker oil holding capacity, lower gel hardness and elasticity, which further weakened the gel quality from freshwater fish (Yang, Meng, et al ., 2022; Song et al ., 2022a). Therefore, it is necessary to reduce or overcome such effect of lard on the quality of surimi‐based product by exploring an alternative processing for the application of lard.…”

“…However, pre‐emulsified oil has deficiencies in emulsification effect and stability, such as low embedding rate and instability (Florence & Whitehill, 1985). The proper amount of pre‐emulsified soybean oil and safflower seed oil could fill in the voids of soft‐shelled turtle surimi gel, resulting in a denser network structure and enhancing its quality effectively (Song et al ., 2022a, 2022b). Ultrasound could produce finer emulsification with the cavitation effects (Ding et al ., 2019; Amiri‐Rigi et al ., 2023).…”