Enhancement of structural and emulsifying properties of omega-3 enriched surimi gel using egg yolk and salmon by-product oil

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI:10.1016/j.lwt.2025.118565

Jong Bong Lee , Yeon Joo Bae , Hyeong Jun Kim , Na Young Yoon , Min Jae Kim , Hyo Rim Lee , Ga Yeon Kwon , Ha Eun Park , Jin Seok Park , Suk Kyung Sohn , Kil Bo Shim

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引用次数: 0

Abstract

This study aimed to optimize an n-3-enriched emulsion surimi gel using salmon by-product oil and egg yolk as natural emulsifiers. The maximum emulsification capacity of Alaska pollock surimi reached up to 1.8 times the myofibrillar protein content, and the optimized formulation (20 % fish oil and 75 % egg yolk, w/w) achieved 2000 mg of omega-3 per 100 g of gel. Egg yolk enhanced disulfide and hydrophobic interactions within the surimi gel, promoting a firmer gel network with increased β-structure formation in proteins. Surimi gels containing egg yolk showed increased hardness and springiness. Increasing the egg-yolk content significantly improved emulsion stability (11.75min–24.77 min), surface hydrophobicity (21.82 μL–29.67 μL) by up to 30 %, and water-holding capacity (89.57–96.37 %). The addition of egg yolk also stabilized oil droplets in the emulsion gel, effectively filling cavities in the 3D network and reinforcing the gel structure. These findings provide valuable insights into the structural stabilization of surimi-based emulsions and support the valorization of marine by-products in the development of functional foods.

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利用蛋黄和鲑鱼副产物油增强富含omega-3的鱼糜凝胶的结构和乳化性能

以三文鱼副产油和蛋黄为天然乳化剂，对富含n-3的乳状鱼糜凝胶进行了优化。阿拉斯加鳕鱼鱼糜的最大乳化能力可达到肌原纤维蛋白含量的1.8倍，优化配方（20%鱼油和75%蛋黄，w/w）每100 g凝胶可获得2000 mg ω -3。蛋黄增强了鱼糜凝胶内的二硫和疏水相互作用，通过增加蛋白质中β结构的形成，促进了更牢固的凝胶网络。含有蛋黄的鱼糜凝胶硬度和弹性增加。增加蛋黄含量可显著提高乳液稳定性（11.75min ~ 24.77 min）、表面疏水性（21.82 μL ~ 29.67 μL）和持水量（89.57 ~ 96.37%），提高幅度达30%。蛋黄的加入也稳定了乳液凝胶中的油滴，有效填充了三维网络中的空洞，增强了凝胶结构。这些发现为鱼糜乳剂的结构稳定提供了有价值的见解，并支持了海洋副产品在功能食品开发中的价值。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.