Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils
Autor: | Min Chen, Yudong Wang, Yuqian Tong, Qian Zhong, Yang Zhuang, Hong Yang |
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Jazyk: | angličtina |
Rok vydání: | 2023 |
Předmět: | |
Zdroj: | International Journal of Food Properties, Vol 26, Iss 1, Pp 1214-1229 (2023) |
Druh dokumentu: | article |
ISSN: | 10942912 1532-2386 1094-2912 |
DOI: | 10.1080/10942912.2023.2209704 |
Popis: | ABSTRACTThe 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 |
Databáze: | Directory of Open Access Journals |
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