Abstract: The study investigated the effects of oil type sand addition level on the quality of a high-temperature texturized composite surimi gel made from mixed surimi and Antarctic krill. Five oils (soybean, corn, olive, coconut, and lard) were incorporated at levels of 0%, 4%, 8%, 12%, and 16%. The gel strength, hardness, emulsion stability, rheological properties, and microstructure were characterized. Correlation analysis was conducted. The results indicated that with the addition of oil, the gel strength and hardness decreased significantly (P < 0.05), and the structural stability of the gel declined. An appropriate amount of oil facilitated the formation of a more uniform network structure in the gel, while excess oil impaired gel quality, with the degree of impact largely depending on the fatty acid composition. Corn oil, rich in polyunsaturated fatty acids, exhibited superior structural stability, forming a more compact three-dimensional network with smaller, evenly distributed oil droplets. In contrast, olive oil, coconut oil, and lard, which are rich in monounsaturated fatty acids, lauric acid, and saturated fatty acids, resulted in overall lower gel quality and acceptability. Correlation analysis revealed significant correlations between physicochemical indicators (e.g., color, upright stability, and gel strength) and sensory attributes, including texture, mouthfeel, and overall acceptability. The findings provide a scientific basis for developing high-quality surimi products and offer guidance for oil application strategies in surimi processing.

Key words: oil; high-temperature texturized; Antarctic krill; surimi gel quality