Effect of β-Glucan Stabilized Virgin Coconut Oil Nanoemulsion on Properties of Croaker Surimi Gel

Effects of virgin coconut oil (VCO) nanoemulsion stabilized by beta-glucan and beta-glucan solution at final beta-glucan levels of 5-20% (based on solid weight of surimi) on croaker surimi gel were comparatively studied. Increases in breaking force, deformation, and fracture constant were found in surimi gel containing VCO nanoemulsion stabilized by 5% beta-glucan, whereas a decrease in all properties was observed as the level of beta-glucan in nanoemulsion increased. The addition of beta-glucan solutions led to continuous decrease in breaking force, deformation, and fracture constant, compared to the control. Addition of both beta-glucan stabilized nanoemulsion and beta-glucan solutions resulted in decrease in viscoelastic moduli. Power law model represented viscoelastic behavior of all the gels. Expressible moisture content decreased, while whiteness increased with the addition of beta-glucan-stabilized nanoemulsion, compared with gel containing VCO. However, both expressible moisture content and whiteness increased with the addition of beta-glucan solutions, at all levels used. Addition of beta-glucan-stabilized nanoemulsion resulted in finer gels compared to the control gel added with only VCO. Generally, overall likeness score increased for gel containing VCO nanoemulsion stabilized by 5% beta-glucan. The surimi gel containing both medium chain fatty acids and beta-glucan, functional ingredients, could be developed as a new product.