Cooking Methods Affect Surimi Gel Properties with Antarctic Krill Oil
Author Information
Author(s): Lv Yinyin, Wang Xiuqin, Hao Ruoyi, Zhang Xianhao, Xu Xianbing, Li Shengjie, Dong Xiuping, Pan Jinfeng
Primary Institution: Dalian Polytechnic University
Hypothesis
Different cooking methods will impact the gel properties, lipid quality, and flavor of surimi gels fortified with Antarctic krill oil high internal phase emulsions.
Conclusion
Surimi products with Antarctic krill oil high internal phase emulsions showed improved gel properties and retained more nutrients and flavor compared to those with regular oil.
Supporting Evidence
- Steaming produced surimi gels with better texture properties than microwave or air-frying.
- Air-frying resulted in visually brighter surimi products.
- HIPE-added surimi gels retained more nutrients and flavor when cooked by air-frying compared to steaming and microwave heating.
Takeaway
This study found that how you cook fish paste can change how it feels and tastes, especially when you add special oil from tiny shrimp.
Methodology
Surimi gels were cooked using steaming, microwave heating, and air-frying, and their properties were analyzed for texture, lipid quality, and flavor.
Limitations
The study may not account for all variables affecting surimi gel properties in real-world cooking scenarios.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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