Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels

抄録

In this study, the effects of different preparation conditions on the oxidative stability of fish oil in surimi gels were investigated. Emulsified surimi gels were prepared under different conditions (mixing speed, protein concentration, and environmental conditions) to measure the oxidative degree of fish oil during storage. The oxidation of fish oil in each type of surimi gels gradually increased within the storage period. On one hand, oxidation was suppressed when the oil particle size became smaller; lipid oxidation was also suppressed under vacuum + air as well as under vacuum. On the other hand, oil particle size decreased in the surimi gels as protein concentration increased, and oxidative stability was significantly enhanced. These results indicate that the levels of emulsification affect the oxidation level of oil in surimi gel and that complete emulsification protects fish oil from oxidation.