Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus virgatus Surimi Gel

Version 1 : Received: 7 January 2022 / Approved: 14 January 2022 / Online: 14 January 2022 (16:12:29 CET)

How to cite: Song, C.; Lin, Y.; Hong, P.; Liu, H.; Zhou, C. Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus virgatus Surimi Gel. Preprints 2022, 2022010217 (doi: 10.20944/preprints202201.0217.v1). Song, C.; Lin, Y.; Hong, P.; Liu, H.; Zhou, C. Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus virgatus Surimi Gel. Preprints 2022, 2022010217 (doi: 10.20944/preprints202201.0217.v1).

Abstract

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 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 μm 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 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.

Keywords

Nemipterus virgatus surimi; pre-emulsified safflower seed oil; gel texture; microstructure; flavor

Subject

CHEMISTRY, Food Chemistry

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