Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

“…Color is an important sensory indicator for evaluating surimi product quality, which can directly affect consumer acceptance [9] . The changes in the color parameters of surimi gels containing different amounts of DAG pre-emulsion are listed in Table 1 .…”

“…Therefore, the nutritional enhancement of surimi products has become a significant research direction [3] , [4] . In response to this problem, the research thus far has been focused on add exogenous lipids, mainly vegetable oil [3] , [4] , [5] , [6] , [7] and animal fat [2] , [8] , [9] , which can not only enhance the nutrition but also improve the color and flavor of surimi products [3] , [10] .…”

Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration

“…These results were contrary to those obtained with the WB groups. This may have been because the cavities of the gel matrix structures were filled with oil droplets [6] and the water molecules were trapped in gel pores with a small size ( Fig. 4 ) following the US treatment [37] , thereby resulting in the acquisition of water, especially with the addition of 3 g/100 g oil.…”

“…During the rinsing process of frozen surimi manufacturing, large amounts of healthy lipids are removed from the surimi to improve the products’ storage stability during the freezing period [5] . However, lipid deficiency has a negative impact on the textural properties of surimi products, producing a rubber-like flavor, which will inevitably lead to a reduction in customers’ purchase intention [6] .…”

Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

“…The freezing and thawing could induce reduction of sarcoplasmic proteins and promote lipid oxidation (Lv & Xie, 2021), leading to more effective protein crosslinking to induce the formation of gel microstructure. At FT‐6, the gel structure became much more heterogeneous and denser with larger and irregular cavities, which was in accordance with the negative impact of freeze damage and ice‐crystal formation on gelation of surimi (Yu et al ., 2022). However, more ordered gel network with smaller pores was observed in samples from −60 °C group compared with that from −18 °C group, especially for samples at FT‐6.…”