Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 2, Pages 586-593Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2014.02.003
Keywords
Vegetable oil; Surimi gel; Texture; Color; Rheological property
Categories
Funding
- Fundamental Research Funds for the Central Universities [2013PY096]
- Ministry of Scientific and Technology China [2012BAD28B06]
- National Natural Science Foundation, China [31172294]
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The objective of this study was to determine effects of vegetable oils (soybean, peanut, corn, and rap oils) on the textural, color, microstructural, sensory and rheological properties of surimi gels. As the vegetable oil concentration increased in surimi gels, breaking force of gels was decreased (P < 0.05), while expressible water and whiteness values were increased (P < 0.05). Surimi gels with peanut oil had higher breaking force values, comparing to those with other vegetable oils. Transmission electron microscope shows the similar-size droplets of peanut oil and corn oil in surimi gels. Sensory evaluation indicated that fish balls with 10 g/kg vegetable oils were accepted in term of taste, color and overall likeness by the panelists. Storage modulus (G') and loss modulus (G '') decreased along with increasing vegetable oil concentration. Results demonstrated that vegetable oils could be used potentially to modify the qualities of surimi-based products, such as color and taste. (C) 2014 Elsevier Ltd. All rights reserved.
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