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| Research progress on the effects of oil on the qualities of surimi gel |
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| DOI： |
| KeyWord:surimi gel oil quality physicochemical property microstructure flavor |
| FundProject:国家自然科学基金项目（31972017, 31972106，32072262）；湖南省自然科学基金项目（2020JJ4096）；湖南省重点研发计划项目（2022NK2032） |
| Author Name | Affiliation | | SHEN Zhiwen1, WANG Xuan1, LI Chiling1, WU Jinhong2,
WANG Faxiang1,3, LIU Yongle1,3, LI Xianghong1,3 | 1.School of Food and Biological Engineering, Changsha University of Science and Technology, Changsha
410114, China
2.School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai
200240, China
3.Hunan Provincial Engineering Research Center for Food Processing of
Aquatic Biotic Resources, Changsha 410114, China |
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| Abstract: |
| Oil is an important quality improver in the food field, and its influence on surimi gel is mainly reflected in physicochemical properties, microstructure and flavor. The aim is to provide a theoretical basis for the production of surimi gel with good texture and flavor. The mechanism of the effect of oil on the quality of surimi gel was illustrated at the level of the interaction between oil and protein molecules. The effects of the type and addition of oil on the physicochemical properties and microstructure of surimi gels were reviewed, with the physicochemical properties being reflected in the textural properties, rheological properties, water holding capacity, cooking losses and moisture distribution. The effects of oil on the flavor of surimi gel was reviewed. The appropriate addition of oil can contribute to the good structure, flavor and nutritional value of the surimi gel. |
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