文献类型：期刊文献

英文题名：Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

作者：Song, Chunyong[1];Lin, Yufeng[1];Hong, Pengzhi[1,2];Liu, Huanming[1,2];Zhou, Chunxia[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Modern Agr Sci & Technol Innovat Ctr, Guangdong Prov Engn Technol Res Ctr Marine Food, Coll Food Sci & Technol,Guangdong Prov Key Lab Aq, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjian, Zhanjiang 524088, Peoples R China

年份：2022

卷号：8

期号：2

外文期刊名：GELS

收录：SCI-EXPANDED(收录号：WOS:000796363000001)、、WOS

基金：We gratefully acknowledge Zhong-ji QIAN for scientific guidance in this paper. This research was funded by the Innovation and Development Project about Marine Economy Demonstration of Zhanjiang City, grant number XM-202008-01B1, the Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), grant number ZJW-2019-07 and the Innovation Team Construction Project of Modern Agricultural Industry Technology System in Guangdong Province, grant number 2021KJ150.

语种：英文

外文关键词：Nemipterus virgatus surimi; pre-emulsified safflower seed oil; gel texture; microstructure; flavor

外文摘要：Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 mu m were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.