Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

Yinyin Lv; Xiaosong Sun; Hui Jia; Ruoyi Hao; Mráz Jan; Xianbing Xu; Shengjie Li; Xiuping Dong; Jinfeng Pan

doi:10.1016/j.foodchem.2023.136352

Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

Food Chem. 2023 Oct 15:423:136352. doi: 10.1016/j.foodchem.2023.136352. Epub 2023 May 11.

Authors

Yinyin Lv¹, Xiaosong Sun¹, Hui Jia², Ruoyi Hao², Mráz Jan², Xianbing Xu¹, Shengjie Li¹, Xiuping Dong¹, Jinfeng Pan³

Affiliations

¹ National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
² University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic.
³ National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: pjf613@163.com.

PMID: 37182492
DOI: 10.1016/j.foodchem.2023.136352

Abstract

In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated. It is found that HIPEs-added groups exhibited higher gel strength and lower cooking loss than Oil-added counterparts. HIPEs-added groups had higher proportion of capillary water, and microstructure of HIPEs-added gels showed fewer large voids and small size droplets. HIPEs-added groups also showed less pronounced myosin heavy chain band. HIPEs- and Oil-added gels showed > 3500 mg/kg EPA + DHA and 0.4-0.8 mg/kg astaxanthin, and most HIPEs-added groups had higher levels of them but lower TBARS values. Results suggest AKO-HIPEs could reduce the intervention by lipids on myosin crosslinking during gelation, and protect fatty acids and asxtanthin from oxidation due to oxygen-isolation led by their high accumulation. Thus, AKO-HIPEs can be applied to fortify ω-3 PUFA and maintain good gel properties in surimi product.

Keywords: Antarctic krill oil; High internal phase emulsion; Surimi; TBARS; ω-3 PUFA.

MeSH terms

Animals
Emulsions / chemistry
Euphausiacea* / chemistry
Fatty Acids / chemistry
Fatty Acids, Omega-3*
Gels

Substances

Emulsions
Fatty Acids, Omega-3
Fatty Acids
Gels