Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor

Zhao, Qiaoli; Zheng, Bin; Li, Jinwei; Cheong, Kit Leong; Li, Rui; Chen, Jianping; Liu, Xiaofei; Jia, Xuejing; Song, Bingbing; Wang, Zhuo; Zhong, Saiyi

doi:10.1016/j.tifs.2024.104663

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104663

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Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor

Qiaoli Zhao,

Bin Zheng,

Jinwei Li

et al.

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2024

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Cited by 4 publications

References 94 publications

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Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels

Fan,

Geng,

Zhang

et al. 2024

International Journal of Biological Macromolecules

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Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels

Fan,

Geng,

Zhang

et al. 2024

International Journal of Biological Macromolecules

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Effect and mechanism of different exogenous biomolecules on the thermal‐induced gel properties of surimi: A review

Zhao,

Mei,

Cui

2024

Journal of Food Science

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Surimi products are favored by domestic and foreign consumers due to their distinctive gelatinous texture, rich nutrition, and convenient consumption. Gel properties are key evaluation indicators for the quality of surimi products, which was mainly determined by the gel‐forming ability of the myofibrillar protein (MP). In recent years, the surimi processing industry has faced challenges in product quality that limits the further development, and how to effectively improve the gel properties of surimi products has become one of the key scientific problems to be solved in surimi processing industry. A viable strategy for improving the product quality involves combining surimi with exogenous additives, such as proteins, polysaccharides, and lipids, to enhance the gel‐forming ability of MP. At present, there is limited literature review to systematically investigate the role of these exogenous additives in interacting with MPs in surimi gel system and their effect on the gel properties of heat‐induced surimi. Therefore, in this review, we systematically discussed the formation mechanism and influencing factors of surimi gel, the interactions of exogenous biomolecules (proteins, polysaccharides, and lipids) with surimi protein, as well as their effects on the gel properties of surimi product. The aim of this review was to help us with a better understanding for the intrinsic action mechanisms of complex surimi system and provide some theoretical guidance for the improvement of gel quality and development of surimi products.

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The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions

Lv,

Wang,

Hao

et al. 2024

Foods

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In this study, silver carp surimi products enriched with Antarctic krill oil high internal phase emulsions (AKO-HIPEs) were cooked using steaming (STE), microwave heating (MIC), and air-frying (AIR), respectively. The gel and flavor properties, lipid quality and stability were investigated. Compared to the MIC and AIR groups, the STE surimi gel added with HIPEs had better texture properties, exhibiting higher water-holding capacity and a more homogeneous structure, while the air-frying treatment resulted in visually brighter surimi products. The degree of lipid oxidation during cooking was in an order of STE < MIC < AIR as determined by electron paramagnetic resonance spectrometer and thiobarbituric acid reactive substances. HIPE-added surimi gels retained more nutrients and flavor when cooked by AIR compared to STE and MIC. Results imply that the texture properties and lipid stability of surimi products fortified with AKO-HIPEs were better than those of the oil group under any cooking method. In conclusion, surimi products added with AKO-HIPEs had better gel properties and retained more fatty acids and flavor than AKO-SO.

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Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor

Cited by 4 publications

References 94 publications

Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels

Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels

Effect and mechanism of different exogenous biomolecules on the thermal‐induced gel properties of surimi: A review

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions

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