Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the <i>Nemipterus Virgatus</i> Surimi Gel

Abstract

Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.

Keywords

• <i>Nemipterus virgatus</i> surimi
• pre-emulsified safflower seed oil
• gel texture
• microstructure
• flavor