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Cited by 34Meat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and Applications

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Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils

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Chen, Min, Wang, Yudong, Tong, Yuqian, Zhong, Qian, Zhuang, Yang, Yang, Hong·2023·International Journal of Food Properties
DOI 10.1080/10942912.2023.2209704
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Abstract

The objective of this study was to investigate the effects of ultrasonically emulsified palm oil (UE-PA), peanut oil (UE-PE), and sunflower oil (UE-SU) on the whiteness, textural, rheological, and microstructural properties of surimi gels from silver carp. Three ultrasonically emulsified oils had different specific fatty acids and oil droplet sizes of 300-400 nm. Compared with the control group, low addition of UE-SU (2.5 g/100 g) showed the highest water-holding capacity (WHC), storage modulus (G’), and hydrogen bond in surimi gels. The low addition of UE-PE (2.5 g/100 g) increased disulfide bond, β-sheet, and β-turn of surimi gel, so had higher hardness and chewiness values, comparing to those with other emulsified oils. As ultrasonically emulsified oil addition increased in surimi gels (2.5–7.5 g/100 g), hardness, chewiness, WHC, G’ were decreased, while whiteness was increased (p < .05). Light microscopy showed the most uniform distribution of oil droplets of UE-SU in surimi gels. Results demonstrated that lower addition of UE-PE and UE-SU (2.5 g/100 g) could potentially improve the whiteness, textural, rheological, and nutritional quality of surimi-based products.

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Figure 1 . Figure 1. Fatty acid compositions of UE-PA, UE-PE and UE-SU.
Figure 1 . Figure 1. Fatty acid compositions of UE-PA, UE-PE and UE-SU.CC-BY-NC · From the PDF
Figure 2 . Figure 2. Average particle size (a) and polydispersity index (b) of coarse emulsions (c) and ultrasonic emulsions (U) of PA, PE and SU. Note: Different uppercase letters indicate significant differences between coarse emulsion and ultrasonic emulsion (p < 0.05), different lowercase letters indicate significant differences on oil types (p < 0.05).
Figure 2 . Figure 2. Average particle size (a) and polydispersity index (b) of coarse emulsions (c) and ultrasonic emulsions (U) of PA, PE and SU. Note: Different uppercase letters indicate significant differences between coarse emulsion and ultrasonic emulsion (p < 0.05), different lowercase letters indicate significant differences on oil types (p < 0.05).CC-BY-NC · From the PDF
Figure 3 . Figure 3. Whiteness of vegetable oil (V-Oil) and ultrasonic emulsified oil (UE-Oil) (a) and the effect of ultrasonic emulsified vegetable oils on whiteness of surimi gel (b). Note: The different letters on the bars indicate significant difference (p < 0.05).
Figure 3 . Figure 3. Whiteness of vegetable oil (V-Oil) and ultrasonic emulsified oil (UE-Oil) (a) and the effect of ultrasonic emulsified vegetable oils on whiteness of surimi gel (b). Note: The different letters on the bars indicate significant difference (p < 0.05).CC-BY-NC · From the PDF
Figure 4 . Figure 4. Effects of ultrasonic emulsified vegetable oils on WHC of surimi gel. Note: The different letters on the bars indicate significant difference (p < 0.05).
Figure 4 . Figure 4. Effects of ultrasonic emulsified vegetable oils on WHC of surimi gel. Note: The different letters on the bars indicate significant difference (p < 0.05).CC-BY-NC · From the PDF
Figure 5 . Figure 5. Effects of UE-PA, UE-PE and UE-SU on surimi paste storage modulus.
Figure 5 . Figure 5. Effects of UE-PA, UE-PE and UE-SU on surimi paste storage modulus.CC-BY-NC · From the PDF
Figure 6 . Figure 6. Effects of ultrasonic emulsified vegetable oils on hydrogen bond (a), ionic bond (b), hydrophobic interaction (c) and disulfide bond (d) of surimi gel. Note: The different letters on the bars indicate significant difference (p < 0.05).
Figure 6 . Figure 6. Effects of ultrasonic emulsified vegetable oils on hydrogen bond (a), ionic bond (b), hydrophobic interaction (c) and disulfide bond (d) of surimi gel. Note: The different letters on the bars indicate significant difference (p < 0.05).CC-BY-NC · From the PDF
Figure 7 . Figure 7. Effects of ultrasonic emulsified vegetable oils on relative content of protein secondary structure of surimi gel.
Figure 7 . Figure 7. Effects of ultrasonic emulsified vegetable oils on relative content of protein secondary structure of surimi gel.CC-BY-NC · From the PDF
Figure 8 . Figure 8. Effects of ultrasonic emulsified vegetable oils on the oil droplet distribution (×200) of surimi gel.
Figure 8 . Figure 8. Effects of ultrasonic emulsified vegetable oils on the oil droplet distribution (×200) of surimi gel.CC-BY-NC · From the PDF

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Metadata

Authors
Chen, M., Wang, Y., Tong, Y., Zhong, Q., Zhuang, Y., & Yang, H.
Affiliations
  • Huazhong Agricultural University (CN)
  • Huazhong Agricultural University
Corresponding author
Yang, Hong
ORCID
Venue
International Journal of Food Properties
Publisher
Informa UK Limited
Published
2023-05-10
Volume
26
Issue
1
Pages
1214-1229
ISSN
  • 1094-2912 (ISSN-L)
  • 1532-2386
DOI
10.1080/10942912.2023.2209704
OpenAlex
W4382314058
Cited by
34
References
0
Citations by year
2026: 5 · 2025: 14 · 2024: 14 · 2023: 1
FWCI
6.53
Type
journal article
Language
en
Open access
Licence
Locations
  • International Journal of Food Properties (publishedVersion, cc-by-nc)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
the National Key R&D Program of China (2018YFD0901003)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
surimi gel, silver carp, sunflower oil, peanut oil, palm oil, water holding capacity, gel texture, gel rheology, protein secondary structure, disulfide bonds, hydrogen bonding, oil droplet size, whiteness, fish paste

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