Food and Fermentation Industries >

2024 , Vol. 50 >Issue 13: 232 - 238

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036175

Effects of diacylglycerol oil on gel quality of silver carp surimi

  • ZHAO Honglei ,
  • NIE Kai ,
  • XU Yongxia ,
  • LI Xuepeng ,
  • YI Shumin ,
  • LI Jianrong ,
  • ZHOU Xiaomin
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  • 1(College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China)
    2(Zhejiang Xingye Industrial Group Co.Ltd., Zhoushan 316120, China)

Received date: 2023-05-18

  Revised date: 2023-06-29

  Online published: 2024-08-02

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Abstract

The addition of exogenous oil can compensate for the nutritional loss of surimi during rinsing, but the effect of diglycerol addition on the gel quality of surimi products remains unclear.The silver carp surimi was used as the research project, and the effects of soybean diacylglycerol oil (SDO) and flaxseed diacylglycerol oil (FDO) on the gel properties of the surimi were investigated in this study.The effects of oil at different supplemental levels on water holding capacity, texture properties, gel strength, whiteness, moisture distribution, protein secondary structure, and microstructure of surimi gels were analyzed.Results demonstrated that the addition of diacylglycerol oil significantly improved the whiteness of surimi gels, but had little influence on the elasticity and resilience of the gel.In all experimental groups, the water holding capacity, gel strength, immovable water content, and β-fold content of surimi gels reached the maximum value when the additive amount was 3%, the gel hardness was relatively high, and the gel network structure was relatively dense and uniform.In general, the addition of 3% diglycerol, especially soybean diglycerol oil, was more beneficial to the nutrition enhancement, whiteness improvement, and gel properties of the surimi gel.

Key words： diacylglycerol oil; silver carp; surimi; gel properties

Cite this article

ZHAO Honglei , NIE Kai , XU Yongxia , LI Xuepeng , YI Shumin , LI Jianrong , ZHOU Xiaomin . Effects of diacylglycerol oil on gel quality of silver carp surimi[J]. Food and Fermentation Industries, 2024 , 50(13) : 232 -238 . DOI: 10.13995/j.cnki.11-1802/ts.036175

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