Effect of adding oleogel based on fish gelatin and carrageenan on the surimi properties

Document Type : scientific research article

Authors

1 PhD student at seafood processing University of Tehran

2 Department of Fisheries Engineering, Faculties of Agriculture and Natural Resources, University of Tehran, Kraj, Iran

3 Department of Food Science and Engineering, Faculties of Agriculture and Natural Resources, University of Tehran, Kraj, Iran.

Abstract

During the surimi production process, a significant portion of the healthy fats present in fish meat is removed, leading to a reduction in its nutritional value. While unsaturated fats provide health benefits, their direct addition can negatively impact the final product's texture. This study focused on developing emulsion-based oleogels (Emugel) with fish gelatin (FG) and κ-carrageenan (KC) to assess their effects on the color and texture of surimi. The sample containing the mixture of free salmon oil and olive oil (non-emulsified) was considered the positive control, whereas the sample without oil (free/Emugel) served as the negative control. Based on the results, Emugels increased the whiteness in the surimi paste and gel compared to the control sample (P<0.05). The addition of KC to FG enhanced the gel properties and thermal stability of the emogel. Additionally, Emugels exhibited positive effects on the rheological properties of surimi paste compared to the positive control, indicating that the Emogels could compensate for the negative effect of free oil on the gel structure. The hardness of surimi gels containing oil (free/Emugel) was lower compared to the negative control (P<0.05). No significant difference was observed in the springiness and water holding capacity (WHC) of the samples (P>0.05). Overall, the results indicate that the Emugels based on FG and KC can be used as a substitute for liquid oil in surimi formulations while maintaining the desired quality and rheological properties of the product. These findings can aid in producing seafood products with higher nutritional value and improved sensory properties.

Keywords

Main Subjects

Journal of Utilization and Cultivation of Aquatics
Volume 15, Issue 1
April 2026
Pages 173-191

Files

Share

How to cite

Statistics