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Effect of antioxidants in combination of VCO nanoemulsion on gel properties and storage stability of refrigerated sardine surimi gel
Author(s) -
Gani Asir,
Benjakul Soottawat
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14496
Subject(s) - chemistry , food science , tocopherol , glucan , antioxidant , epigallocatechin gallate , propyl gallate , chromatography , polyphenol , biochemistry , vitamin e
Summary Impacts of β‐glucan–virgin coconut oil (VCO) nanoemulsion containing epigallocatechin gallate (EGCG) and α‐tocopherol at levels of 0–3.0 g kg −1 on properties and storage stability of surimi gel were investigated. Augmented breaking force, deformation and fracture constant were obtained in gels containing 2.0 g kg −1 EGCG or 1.0 g kg −1 α‐tocopherol ( P < 0.05). Expressible moisture content increased as EGCG levels were more than 2.0 g kg −1 . Smoother microstructure was observed in gels containing 2.0 g kg −1 EGCG. Whiter gels were obtained when β‐glucan–VCO nanoemulsion was incorporated. No change in protein pattern of gels was observed regardless of antioxidant incorporation. Viscoelastic moduli decreased as β‐glucan–VCO nanoemulsion was added; however, incorporation of 2.0 g kg −1 EGCG or 1.0 g kg −1 α‐tocopherol lowered the decrease in G'. β‐glucan–VCO nanoemulsion containing gels had higher likeness scores than the control ( P < 0.05). Gels containing EGCG and α‐tocopherol at selected levels had the improved oxidative stability and lowered microbial loads.