Abstract
High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.
Highlights
Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
It can be observed that perilla seed oil has the higher proportion of unsaturated fatty acids (90.09%)
The introduction of emulsion has been proven as a valid method for the preparation of surimi products with the improved quality
Summary
Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and decreased tendency with the rising pre-emulsification ratios. Perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels. The thermal treatments would inevitably destroy the molecular interactions supporting gel structure, further decreasing the technological properties of surimi products [2]. The addition of non-muscle protein can change the gel properties of surimi products via the modulation of microstructure. Previous studies have observed that porcine plasma protein contributed to the formation of a firm and uniform network structure, which significantly enhanced the gel properties of the bighead carp surimi [5]
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