Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
文献类型： 外文期刊
作者： Ren, Zhongyang 1 ; Huang, Xianglan 1 ; Zhao, Yongqiang 2 ; Shi, Linfan 1 ; Yang, Shen 1 ; Jin, Ritian 1 ; Lin, Rong 1 ; Liu, Shuji 3 ; Liu, Zhiyu 3 ; Zhang, Yucang 1 ; Weng, Wuyin 1 ;
作者机构： 1.Jimei Univ, Coll Ocean Food & Biol Engn, Xiamen 361021, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
3.Fujian Collaborat Innovat Ctr Exploitat & Utilizat, Fisheries Res Inst Fujian, Key Lab Cultivat & High value Utilizat Marine Orga, Xiamen 361013, Peoples R China
4.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
关键词： Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2025 年 161 卷
页码：
收录情况： SCI
摘要： Emulsions could be utilized to improve surimi gels. How myosin-kappa carrageenan (kappa C) Pickering emulsions to affect the quality of bighead carp surimi is still unclear. The particle distribution of myosin-kappa C Pickering emulsion was characterized as uniform and stable through particle size potential and microstructure observations. The impact of oil substitution rate on the gel quality of bighead carp ( Aristichthys nobilis) surimi was investigated by incorporating substitution oil into the surimi. The results indicated that the gel strength and hardness of bighead carp surimi increased significantly with higher oil substitution rates. When the myosin-kappa C Pickering emulsion completely replaced the oil, the gel hardness of surimi reached its highest level, and the L* value and whiteness significantly increased (P < 0.05). Additionally, the water-holding capacity (WHC) of the surimi gel improved with increasing oil substitution rates. Myosin-kappa C Pickering emulsions were evenly distributed within the gel matrix as small oil droplets, filling the pores of the surimi and effectively enhancing the gel network structure. Sensory evaluation and gas phase ion migration spectrometry demonstrated that the myosin kappa C Pickering emulsion improved sensory properties and reduced undesirable flavors when it completely replaced the oil. These results suggest that myosin-kappa C Pickering emulsion is beneficial for enhancing the properties and flavor of surimi gels.
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