دورية أكاديمية
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels
| العنوان: | Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels |
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| المؤلفون: | Enhan Zhang, Yuan Zhao, Zhongyang Ren, Linfan Shi, Wuyin Weng |
| المصدر: | Food Chemistry: X, Vol 20, Iss , Pp 100988- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Silver carp surimi, Emulsion, Gel properties, Microstructure, Oil droplet size, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | The comparative effects of water-in-oil (W/O) and oil-in-water (O/W) emulsions on the physicochemical characteristics of silver carp surimi gels were investigated. The breaking force of surimi gels was 188.72 g, which decreased with increasing W/O emulsion but remained constant by adding O/W emulsion. The hardness decreased with increasing W/O emulsion, while the other parameters to TPA maintained constant whether the W/O or O/W emulsion was added. The yellowness value of surimi gels was 1.30, which increased with increasing W/O emulsion while remained constant after adding O/W emulsion. The water-holding capacity of surimi gels was invariant when emulsions increased. After emulsions added to surimi gels, no changes in the surimi protein interactions were found in electrophoretic patterns and Fourier transform infrared spectra. The increasing W/O emulsion enlarged the droplet size of oil and then destroyed the surimi gel network structure, while the oil droplets were evenly dispersed with increasing O/W emulsion. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523004315; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100988 |
| URL الوصول: | https://doaj.org/article/f554b9a8e85440c9808f388fc004fdda |
| رقم الأكسشن: | edsdoj.f554b9a8e85440c9808f388fc004fdda |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100988 |