EFFECTS OF SOYBEAN OIL, MOISTURE AND SETTING ON THE TEXTURAL AND COLOR PROPERTIES OF SURIMI GELS

The objective of this study was to determine the effects of soybean oil, moisture and setting on the texture and color of surimi gels. Increasing the moisture and soybean oil contents resulted in increased whiteness values in the gels, but reduced the breaking forces, hardness and chewiness. The highest deformation, cohesiveness and resilience values were observed in gels with 78% moisture, while the lowest in gels with 80% moisture. At soybean oil content >3%, gels with 80% moisture had a lower springiness than those with 76% and 78% moisture. Setting significantly increased the breaking force, deformation, hardness, cohesiveness, chewiness, resilience and whiteness of surimi gels with soybean oil. Results indicated that soybean oil and setting procedure could be used to modify the texture and color of surimi-based products. Practical ApplicationsIn China, animal fats are often added into surimi-based products to improve their flavor, taste and color. In the present study, soybean oil was added into the surimi, while the effects of soybean oil associated with the surimi moisture and setting on the textural and color properties of surimi gel were investigated. The study was aimed to provide experimental evidence for application of vegetable oils in the production of surimi-based products.