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Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating

  1. Yang, Yiling
  2. Meng, Linglu
  3. Wang, Yuxin
  4. Yan, Bowen

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Food Science Nutrition - 2022 - Yang - Effects of exogenous lipids on gelling properties of silver carp surimi gel.pdf 1,99MB
WeightNameValue
1000 Titel
  • Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
1000 Autor/in
  1. Yang, Yiling |
  2. Meng, Linglu |
  3. Wang, Yuxin |
  4. Yan, Bowen |
1000 Erscheinungsjahr 2022
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2022-08-09
1000 Erschienen in
1000 Quellenangabe
  • 10(12):4296-4307
1000 Copyrightjahr
  • 2022
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.3021 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Lipids are important components of surimi products because they enhance the whiteness and flavor of food. The effects of three common types of exogenous lipids on the gel properties of surimi subjected to two different heating methods were investigated in this work, using frozen silver carp (Hypophthalmichthys molitrix) surimi as the raw material. The surimi gels were prepared by two-stage water bath heating or single-stage water bath heating followed by microwave heating. We found that the quality of surimi gels was in the order of lard > chicken fat/soybean oil, which may be associated with polyunsaturated fatty acid content. The surimi gel strength was reduced with an increase in the amount of lipid added. Microwave heating significantly increased the gel strength of surimi containing exogenous lipids when compared to conventional heating. Surimi gels prepared by microwave heating showed more denser protein network microstructures by scanning electron microscopy (SEM), suggesting aggregation of protein molecules. The findings of this study provide a theoretical basis for using microwave heating to generate surimi gels with exogenous lipids.
1000 Sacherschließung
lokal exogenous lipid
lokal gel property
lokal microwave
lokal surimi
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/uri/WWFuZywgWWlsaW5n|https://frl.publisso.de/adhoc/uri/TWVuZywgTGluZ2x1|https://frl.publisso.de/adhoc/uri/V2FuZywgWXV4aW4=|https://frl.publisso.de/adhoc/uri/WWFuLCBCb3dlbg==
1000 Label
1000 Förderer
  1. National Postdoctoral Program for Innovative Talents |
  2. Xiamen Municipal Bureau of Science and Technology |
  3. Jiangsu Agricultural Science and Technology Innovation Fund |
  4. National First-class Discipline Program of Food Science and Technology |
  5. Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province |
1000 Fördernummer
  1. 2021M691287
  2. 3502Z20201032
  3. CX[21]2040
  4. JUFSTR20180102
  5. -
1000 Förderprogramm
  1. -
  2. Major Science and Technology Planned Program Projects
  3. -
  4. -
  5. -
1000 Dateien
  1. Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
    Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer National Postdoctoral Program for Innovative Talents |
    1000 Förderprogramm -
    1000 Fördernummer 2021M691287
  2. 1000 joinedFunding-child
    1000 Förderer Xiamen Municipal Bureau of Science and Technology |
    1000 Förderprogramm Major Science and Technology Planned Program Projects
    1000 Fördernummer 3502Z20201032
  3. 1000 joinedFunding-child
    1000 Förderer Jiangsu Agricultural Science and Technology Innovation Fund |
    1000 Förderprogramm -
    1000 Fördernummer CX[21]2040
  4. 1000 joinedFunding-child
    1000 Förderer National First-class Discipline Program of Food Science and Technology |
    1000 Förderprogramm -
    1000 Fördernummer JUFSTR20180102
  5. 1000 joinedFunding-child
    1000 Förderer Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province |
    1000 Förderprogramm -
    1000 Fördernummer -
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6439466.rdf
1000 Erstellt am 2023-01-12T11:49:17.509+0100
1000 Erstellt von 286
1000 beschreibt frl:6439466
1000 Bearbeitet von 286
1000 Zuletzt bearbeitet Thu Jan 12 11:50:51 CET 2023
1000 Objekt bearb. Thu Jan 12 11:50:23 CET 2023
1000 Vgl. frl:6439466
1000 Oai Id
  1. oai:frl.publisso.de:frl:6439466 |
1000 Sichtbarkeit Metadaten public
1000 Sichtbarkeit Daten public
1000 Gegenstand von

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