Effects of vegetable oils on gel properties of surimi gels

Chicken surimi fortified by omega‐3 fatty acid addition: manufacturing and quality properties

“…Regarding the lower hardness and gumminess in oil‐added chicken surimi, similar results were also observed in a previous study, where the breaking force values of golden threadfin bream surimi were significantly decreased when the oil content increased and final moisture contents were kept . It was reported that higher surimi protein concentration resulted in higher breaking force, so one could speculate that the oil might reinforce the protein–oil structure in our chicken surimi but still cannot compensate for the effect of reduced protein concentrations in the network structure of chicken surimi. In addition, the higher yellowness in flaxseed oil‐added chicken surimi might be due to the carotenoids in flaxseed oil and the yellow and brown pigments in flaxseed …”

“…Oil is added to surimi products to enhance their flavor and appearance . In 2004, the US Food and Drug Administration approved health claims that omega‐3 polyunsaturated fatty acids ( ω ‐3 PUFAs), mainly eicosapentaenoic (EPA, 20:5 ω ‐3) and docosahexaenoic (DHA, 22:6 ω ‐3), reduce the risk of coronary heart disease, giving a marketing leverage for functional foods fortified with ω ‐3 PUFAs.…”

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

“…The gel properties of samples were determined using a TA XT Plus texture analyzer (Stable Micro Systems Ltd, Godalming, UK) equipped with a spherical‐ended stainless steel plunger (P/5S). Gel strength (g mm) was measured by penetrating to 15 mm at a speed of 1 mm s −1 …”

“…Oil or fat has been commonly used to improve the qualities of surimi‐based products such as texture, color, taste and nutrition . Soybean oil application could increase the whiteness of surimi gel although there was a detrimental effect on gel‐forming ability .…”

Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration

“…Currently, the demand for surimi products has increased owing to the increase of population and the continuous improvements of people's living standards. Surimi-based products have become increasingly popular because of their unique textural properties and high nutritional value due to their high-protein, low-fat content and tender texture (Shi et al, 2014). It is known that the functional and textural characteristics of surimi-based products critically depend on the gel-forming ability of myofibrillar protein (Ruan et al, 2014;Zhou et al, 2014a).…”