Low‐Content Pre‐Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

Abstract

Surimi‐based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi‐based products, the effects of pre‐emulsified safflower seed oil on the texture, water‐holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre‐emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low‐content pre‐emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre‐emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low‐content pre‐emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi‐based products. These findings are especially relevant to the current growing interest in low‐fat and high‐protein diets.