Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi

Mi, Hongbo; Tan, Miaomiao; Li, Jianrong; Li, Xuepeng; Chen, Jingxin

doi:10.1016/j.foodchem.2024.141259

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141259

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Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi

Hongbo Mi,

Miaomiao Tan,

Jianrong Li

et al.

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Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi

Geng,

Tian,

Zhang

et al. 2024

Foods

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Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility. The addition of INU negatively affected gel strength. However, incorporating 2.0% PHP into the blended gel improved gel strength and water-holding capacity by 8.01% and 0.79% compared to the control, respectively. Furthermore, PHP significantly increased the total sulfhydryl content and surface hydrophobicity of the blended gels (p < 0.05). Additionally, increases in endogenous fluorescence intensity accompanied by a blue shift were observed, indicating that the fluorophores (Trp and Tyr) were sequestered into a more non-polar environment due to conformational changes. The incorporation of PHP enhanced both the quality and digestibility of the blended surimi. This study provides a novel perspective for developing surimi-based food with improved quality, augmented digestion, and enhanced absorption.

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Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi

Geng,

Tian,

Zhang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi

Cited by 1 publication

References 21 publications

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi

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