Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel p...

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Bibliographic Details
Main Authors: Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding, Xuxia Zhou
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
surimi gel
thermal stability
gel properties
oil types
emulsification degree
Online Access:https://www.mdpi.com/2304-8158/11/2/179

Internet

https://www.mdpi.com/2304-8158/11/2/179

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