Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils

Figures & data

Figure 1. Fatty acid compositions of UE-PA, UE-PE and UE-SU.

Figure 2. Average particle size (a) and polydispersity index (b) of coarse emulsions (c) and ultrasonic emulsions (U) of PA, PE and SU.

Note: Different uppercase letters indicate significant differences between coarse emulsion and ultrasonic emulsion (p < 0.05), different lowercase letters indicate significant differences on oil types (p < 0.05).

Figure 3. Whiteness of vegetable oil (V-Oil) and ultrasonic emulsified oil (UE-Oil) (a) and the effect of ultrasonic emulsified vegetable oils on whiteness of surimi gel (b).

Note: The different letters on the bars indicate significant difference (p < 0.05).

Table 1. Effects of ultrasonic emulsified vegetable oils on texture of surimi gel.

Addition amount (g/100 g surimi)	Types	Hardness(g)	Springiness	Cohesiveness	Resilience	Chewiness(g)
0	CON	929.5 ± 4.0^cb	0.951 ± 0.003^a	0.815 ± 0.001^ab	0.508 ± 0.001^ab	720.9 ± 4.1^b
2.5	UE-PA	931.7 ± 3.9^cb	0.946 ± 0.005^a	0.789 ± 0.002^b	0.481 ± 0.003^b	695.3 ± 3.4^bc
	UE-PE	1047.4 ± 5.5^a	0.940 ± 0.005^a	0.798 ± 0.004^ab	0.497 ± 0.001^ab	785.2 ± 4.4^a
	UE-SU	956.4 ± 4.3^b	0.947 ± 0.005^a	0.808 ± 0.002^ab	0.489 ± 0.001^ab	732.2 ± 1.6^b
5.0	UE-PA	887.8 ± 19.90^cde	0.954 ± 0.002^a	0.794 ± 0.001^ab	0.483 ± 0.004^b	672.3 ± 15.4^cd
	UE-PE	953.7 ± 22.0^b	0.944 ± 0.012^a	0.800 ± 0.004^ab	0.488 ± 0.003^ab	720.6 ± 21.8^b
	UE-SU	875.4 ± 15.5^de	0.948 ± 0.001^a	0.803 ± 0.001^ab	0.489 ± 0.004^ab	666.7 ± 13.2^cd
7.5	UE-PA	729.7 ± 15.4^f	0.956 ± 0.012^a	0.832 ± 0.03^a	0.525 ± 0.030^a	579.3 ± 11.1^e
	UE-PE	894.8 ± 12.1^cd	0.940 ± 0.005^a	0.797 ± 0.002^ab	0.488 ± 0.001^ab	670.4 ± 13.0^cd
	UE-SU	847.7 ± 6.2^e	0.947 ± 0.002^a	0.811 ± 0.002^ab	0.498 ± 0.002^ab	650.9 ± 4.8^d

Different lowercase letters in the same column indicate significant differences (p < .05).

Figure 4. Effects of ultrasonic emulsified vegetable oils on WHC of surimi gel.

Note: The different letters on the bars indicate significant difference (p < 0.05).

Figure 5. Effects of UE-PA, UE-PE and UE-SU on surimi paste storage modulus.

Figure 6. Effects of ultrasonic emulsified vegetable oils on hydrogen bond (a), ionic bond (b), hydrophobic interaction (c) and disulfide bond (d) of surimi gel.

Note: The different letters on the bars indicate significant difference (p < 0.05).

Figure 7. Effects of ultrasonic emulsified vegetable oils on relative content of protein secondary structure of surimi gel.

Figure 8. Effects of ultrasonic emulsified vegetable oils on the oil droplet distribution (×200) of surimi gel.