FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 293-298.doi: 10.7506/spkx1002-6630-201620049

• Packaging & Storage • Previous Articles    

Effects of Emulsifying Fish Oil on the Water-Holding Capacity and Ice Crystal Formation of Heat-Induced Surimi Gel during Frozen Storage

NIU Liqiong, HUYNH Thi Thu Huong, JIA Ru, GAO Yuanpei, NAHO Nakazawa, KAZUFUMI Osako, EMIKO Okazaki    

  1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Kogan 4-5-7,
    Minato-ku, Tokyo 108-8477, Japan
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: EMIKO Okazaki

Abstract:

This study was performed to evaluate the effects of emulsifying fish oil on the water-holding capacity (WHC) and
ice crystal formation of heat-induced surimi gel during frozen storage. Alaska pollack surimi was ground with water and salt,
mixed and emulsified with 5% fish oil, and prepared into gels by heat induction. The surimi gels were frozen by quick and
slow freezing methods, and the gel quality was evaluated. The results showed that emulsified surimi gels displayed lower
thawing drip and expressible drip compared to the control gel. Microscopic observation revealed that the sizes of ice crystals
in the emulsified surimi gel stored for 3 months after freezing by quick and slow freezing methods were smaller than those
of the control gels, 7.2 μm vs. 13.1 μm and 13.7 μm vs. 31.2 μm, respectively. These results indicated that the gel structure
derived from emulsification of fish oil affected ice crystal formation and its frequency, consequently exerting a positive
effect on the WHC of the gels during frozen storage.

Key words: heat-induced surimi gel, emulsification, frozen storage, water holding capacity (WHC), ice crystal

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