Improvement of the physical properties of heat-induced surimi gel by fish oil emulsification
2006
Okazaki, E.(National Research Inst. of Fisheries Science, Yokohama (Japan)) | ; Noda, S. | ; Fukushima, H. | ; Fukuda, Y.
The physical properties of heat-induced gels prepared from emulsified surimi with different concentrations of protein, water, and fish oil were investigated. Improved physical properties of the heat-induced gels were observed with the increase of oil content, in both cases when fixed protein concentrations with different water-oil ratio or fixed protein-water ratio with different oil concentration were used. On the other hand, addition of excessive oil did not improve the properties of heat-induced gels. Microscopic observations of heat-induced gels revealed fish oil droplet monodispersed with several micrometers size the same as those of emulsified surimi. Therefore, it is suggested that fish oil droplets in emulsified surimi exist stably during heating.
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