The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase Emulsions

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase Emulsions

In this study, silver carp surimi products enriched with Antarctic krill oil high internal phase emulsions (AKO-HIPEs) were cooked using steaming (STE), microwave heating (MIC), and air-frying (AIR), respectively. The gel and flavor properties, lipid quality and stability were investigated. Compared...

Full description

Saved in:
Bibliographic Details
Main Authors: Yinyin Lv, Xiuqin Wang, Ruoyi Hao, Xianhao Zhang, Xianbing Xu, Shengjie Li, Xiuping Dong, Jinfeng Pan
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
Antarctic krill oil
emulsion gel
cooking method
gelling properties
flavor attributes
fish protein
Online Access:https://www.mdpi.com/2304-8158/13/24/4070
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items