AI Article Synopsis
- - The study explored how defatted coconut flour (DCF)-based oleogels improve the quality of surimi, revealing DCF's dietary fiber forms the core structure of the oleogels network.
- - Oleogels showed impressive oil binding of 96.95% and enhanced mechanical properties due to hydrogen bonds between DCF and corn oil.
- - Integrating oleogels into silver carp surimi resulted in stronger gel strength and better texture, with a 5.0% DCF concentration boosting lipid content and overall nutrition of the surimi products.
Article Abstract
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network. The formation of the oleogels network primarily relies on the tensile intramolecular or intermolecular hydrogen bonds between DCF and corn oil. The oleogels displayed oil binding capacity of up to 96.95% and exhibited favorable mechanical and rheological properties. Efforts were undertaken to integrate the acquired oleogels into silver carp surimi to create oil-fortified surimi products. Adding oleogels significantly enhanced the gel strength, texture, and water-holding capacity of surimi compared to adding corn oil. Especially, oleogels containing 5.0 % (w/v) DCF concentration elevated the lipid content in the surimi and preserved the gel and texture properties. Therefore, incorporating oleogels in surimi presents a potential solution for enhancing the nutritional content of surimi products.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11315115 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101635 | DOI Listing |
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