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

• Published in: Ultrasonics sonochemistry 2022-08, Vol.88, p.106065-106065, Article 106065
• Main Authors: Lu, Yufeng, Zhu, Yajun, Ye, Tao, Nie, Yongtao, Jiang, Shaotong, Lin, Lin, Lu, Jianfeng
• Format: Article
• Language: English
• Subjects: Gelation properties; Olive oil; Short Communication; Surimi gel; Ultrasonic treatment
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.106065

[Display omitted] •The gel strength decreased significantly as olive oil contents increased.•Ultrasound improved the gelation properties of low-oil (≤3 g/100 g) surimi gels.•Ultrasound hardly compensated for poor microstructures of high-oil (4–5 g/100 g) surimi gels.•Ultrasound-assisted heating altered protein secondary structure and intensified non-covalent bonds. This study was conducted to evaluate the effects of extra virgin olive (EVO) oil incorporation on the physicochemical properties and microstructure of surimi gels subjected to ultrasound-assisted water-bath heating. As the oil content was increased from 0 to 5 g/100 g, the breaking force and gel strength of the surimi gels significantly decreased, while the whiteness level exhibited the opposite tendency irrespective of the heating method. Compared with the traditional water-bath heating method, the ultrasonic heating promoted the unfolding of the α-helix structure and intensified the formation of β-sheet content and non-covalent bonds (ionic bonds, hydrogen bonds, and disulfide bonds), especially disulfide bonds, which contributed to the further crosslinking of the proteins and to gelation, thereby improving the gels’ strength. In addition, smaller cavities and compact microstructures were observed in the low-oil (≤3 g/100 g) surimi gels under ultrasonic treatment, which effectively prevented water migration in the gel network and resulted in a high water holding capacity and uniform water distribution. However, the ultrasonic treatment barely remedied the poor microstructures of the high-oil (>3 g/100 g) surimi gels owing to oil coalescence, which weakened the protein–protein interaction. In conclusion, ultrasonic treatment combined with water-bath heating significantly improved the gelation properties of the low-oil surimi gels, although it did not remarkably improve those of the high-oil gels. The choice of a suitable oil concentration could be of great importance for the production and functioning of surimi products via ultrasound-assisted treatments.