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

ABSTRACT: 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 properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

SUBMITTER: Zhu S

PROVIDER: S-EPMC8774618 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Purpose:To investigate the characteristics of silicone oil (SO) emulsification after vitrectomy for rhegmatogenous retinal detachment and their possible correlations with clinical factors. Methods:The first 2?mL of washing out fluid after SO removal was collected, and used for the measurement of the size and number of SO droplets using a Multisizer® 3 Coulter counter (Beckman Coulter, USA). The correlations between SO droplets and clinical factors were analyzed. Results:A total of 38 patients (23 males, 15 females) who underwent primary PPV with SO injection for RRD and whose retina stayed attached for ?3 months after SO removal were included in the study. The average number of oil droplets was 1.96?×?106?±?3.95?×?106/mL (range 0.17?×?106 to 21.71?×?106/ml), and 80.8% (range 64.23%-99.07%) of the droplets were 1-2??m in diameter. The total number of emulsified SO droplets was not correlated with any clinical factor (all P > 0.05). When the emulsified SO droplets were divided into groups by their diameter, multiple linear regression revealed that age was negatively correlated with the numbers of 5-7-?m in diameter. The total number of emulsified SO droplets was not correlated with any clinical factor (all ?m in diameter. The total number of emulsified SO droplets was not correlated with any clinical factor (all P > 0.05). When the emulsified SO droplets were divided into groups by their diameter, multiple linear regression revealed that age was negatively correlated with the numbers of 5-7-?m in diameter. The total number of emulsified SO droplets was not correlated with any clinical factor (all ?m in diameter. The total number of emulsified SO droplets was not correlated with any clinical factor (all P > 0.05). When the emulsified SO droplets were divided into groups by their diameter, multiple linear regression revealed that age was negatively correlated with the numbers of 5-7. Conclusion:Using a Multisizer® Coulter counter, we successfully determined the number and size of SO droplets after emulsification. We found that the number of 5-12-?m-diameter droplets was higher in younger-age patients and was higher in patients using antiglaucoma eyedrops.?m in diameter. The total number of emulsified SO droplets was not correlated with any clinical factor (all.

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

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