Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Zhisheng Pei; Huibo Wang; Guanghua Xia; Yaqin Hu; Changfeng Xue; Shanshan Lu; Chuan Li; Xuanri Shen

doi:10.1016/j.foodchem.2022.134424

Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Food Chem. 2023 Mar 1:403:134424. doi: 10.1016/j.foodchem.2022.134424. Epub 2022 Sep 27.

Authors

Zhisheng Pei¹, Huibo Wang², Guanghua Xia², Yaqin Hu³, Changfeng Xue³, Shanshan Lu², Chuan Li⁴, Xuanri Shen⁵

Affiliations

¹ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
² Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
³ School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
⁴ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: lichuan@hainanu.edu.cn.
⁵ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: shenxuanri2009@163.com.

PMID: 36358074
DOI: 10.1016/j.foodchem.2022.134424

Abstract

In this study, surimi products rich in lipids were prepared by using myofibril protein (MP) emulsion gel as carriers. The MP emulsion gel (MP concentration, c = 1.5%, oil fraction, ø = 0.68) was prepared by one-step homogenization. The emulsion gel maintained a high elastic modulus (G') after heating and freezing treatment. Confocal laser scanning microscopy revealed that the structure of the emulsion gel was a hybrid network consisting of polymers of cross-linked MP and aggregated protein-stabilized emulsion (W/O/W multiple structures) droplets. The double emulsification of the emulsion gel and MP stabilized the oil droplets in the surimi product, preventing water and oil from leaching out. The microstructure also showed smaller gaps between MPs with increased porosity, while oil droplets were stably embedded in the surimi gel matrix. Moreover, adding MP emulsion gel significantly reduced the surimi gel strength compared to adding oil directly (p < 0.05).

Keywords: Emulsion gel; Gel properties; Lipid; Myofibrillar protein; Surimi.

MeSH terms

Animals
Emulsions / chemistry
Gels / chemistry
Lipids / chemistry
Myofibrils / chemistry
Proteins / analysis
Tilapia*

Substances

Emulsions
Gels
Proteins
Lipids