文献类型：期刊文献

英文题名：Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor

作者：Zhao, Qiaoli[1];Zheng, Bin[2];Li, Jinwei[3];Cheong, Kit Leong[1];Li, Rui[1];Chen, Jianping[1];Liu, Xiaofei[1];Jia, Xuejing[1];Song, Bingbing[1];Wang, Zhuo[1];Zhong, Saiyi[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Sci & Technol Innovat Ctr Subtrop F, Zhanjiang 524088, Peoples R China;[2]Chinese Acad Trop Agr Sci, South Subtrop Crops Res Inst, Key Lab Trop Fruit Biol, Minist Agr & Rural Affairs, Zhanjiang 524091, Peoples R China;[3]Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

年份：2024

卷号：152

外文期刊名：TRENDS IN FOOD SCIENCE & TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001295619500001)、、EI(收录号：20243316881643)、Scopus(收录号：2-s2.0-85201100968)、WOS

基金：This research was supported by program for scientific research start-up funds of Guangdong Ocean University (060302042402) , Guangdong Basic and Applied Basic Research Foundation (2023A1515010005) , Special fund for universities in Guangdong Province in the key area of biomedicine and health (2023ZDZX 2025) .

语种：英文

外文关键词：Emulsion; Surimi gel; Gel properties; Water holding capacity; Flavor

外文摘要：Background: Rinsing is a crucial step in surimi production as it effectively removes water-soluble proteins, pigments, odors, and lipids from fish, thereby significantly enhancing the quality and preservation of surimi gels. However, the loss of lipids, especially unsaturated fatty acids, can lead to a rough taste, diminished flavor, and reduced nutritional value of surimi gels. The direct addition of liquid oil to surimi has a negative impact on the cross-linking of myofibrillar protein during thermal denaturation, thereby decreasing the quality of surimi gel, including texture softening, decreased water holding capacity, and oil precipitation. Emulsions can effectively enhance the stability and dispersibility of liquid oil, which provides a promising approach for oil supplementation in surimi gels. Scope and approach: This review proposes new insights into the heat-induced gelation mechanism of surimi, the relationship between liquid oil emulsification and surimi's gel-forming ability, as well as the types of emulsions added to surimi gels and their stabilizers. Furthermore, the effects of incorporating emulsion on the properties of surimi gels and the potential application of emulsion-filled surimi gels are discussed. Key findings and conclusion: The incorporation of emulsion into surimi gel can improve the deterioration in gel quality caused by directly adding liquid oil, facilitate the formation of a more homogeneous and compact gel network, enhance the gel properties of surimi gel, improve its flavor profile and water holding capacity, and retard lipid oxidation. This review will provide valuable theoretical insights to promote the development of nutritionally enhanced and health-oriented surimi products.