Abstract
Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.
Highlights
The addition of pre-emulsified safflower seed oil had an obvious effect on the quality and flavor of the N. virgatus surimi gel
The low contents of pre-emulsified safflower seed oil were evenly distributed in the gel matrix as small oil droplets, and the gels exhibited a dense three-dimensional gel network structure with a high water-holding capacity (WHC)
Pre-emulsified safflower seed oil in the gel matrix could activate lipoxygenase, resulting in gels with preemulsified oils producing a large number of volatile components
Summary
Surimi-based products have been widely accepted by consumers because of their rich nutrient values, their unique gel properties, and potential as an inexpensive protein source [3,4]. During the rinsing stage of surimi production, many nutritious and valuable fish lipids are discarded to concentrate myofibrillar proteins and reduce lipid oxidation during storage. Fish lipids play an indispensable role in maintaining the gel texture and rheological properties, providing the unique flavor of surimi-based products and generating highly nutritious surimi-based products [5]. Lipid deficiency leads to surimi gels with an extremely rough taste and unpleasant texture, severely influencing the quality and flavor of surimi-based products [6]. The production of high-quality and unique flavors of surimi-based products has recently gained increasing attention
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