Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel

To enhance the quality and flavor of surimi‐based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water‐holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showe...

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Bibliographic Details
Published in:Food science & nutrition 2022-09, Vol.10 (9), p.2935-2946
Main Authors: Song, Chunyong, Lin, Yufeng, Hong, Pengzhi, Liu, Huanming, Zhou, Chunxia
Format: Article
Language:English
Subjects:
Bound water
Cardiovascular disease
Carthamus tinctorius
Cavities
Cholesterol
Coconut oil
Corn
Fatty acids
Flavor
Flavors
Food
gel texture
Gels
Lauric acid
Linoleic acid
Lipids
microstructure
Moisture content
Nemipterus virgatus
Nemipterus virgatus surimi
Oils & fats
Oleic acid
Olive oil
Original
Original Research
Peanuts
Proteins
Seeds
Soybeans
Surimi
Texture
Vegetable oils
Vegetables
Water content
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Summary:To enhance the quality and flavor of surimi‐based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water‐holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2889