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Effect of virgin coconut oil on properties of surimi gel

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Abstract

Effects of virgin coconut oil (VCO) at various levels (0–25%) on the properties of croaker surimi gels were studied. As the levels of VCO increased up to 15%, breaking force continuously decreased. No differences in breaking force, deformation and fracture constant were noticeable when VCO of 15–25% was incorporated. Based on texture profile analysis, hardness and chewiness decreased as the level of added VCO increased up to 10%, while no marked changes were observed with the addition of 10–25% VCO. Addition of VCO had no profound impact on springiness, cohesiveness and resilience. No remarkable change in protein pattern among all surimi gel samples was noticed, regardless of VCO levels. Lower elastic (G′) as well as loss moduli (G″) of surimi paste were observed when VCO was added, compared to the control. Nevertheless, there was no marked difference in the moduli among samples containing VCO at all levels. Whiteness of surimi gel increased, whereas expressible moisture content decreased as VCO levels increased. Microstructure study revealed that VCO droplets were distributed uniformly in gel network. Overall likeness of surimi gel was also increased for gel added with VCO. Therefore, VCO addition directly affected textural properties and improved the whiteness as well as sensory property of surimi gel.

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Acknowledgements

This work was supported by the Thailand’s Education Hub for Southern Region of ASEAN Countries (TEH-AC, 2015) scholarship. The TRF Distinguished Research Professor Grant was also acknowledged.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Asir Gani & Soottawat Benjakul

  2. Scientific Equipment Center, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Pornpot Nuthong

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  1. Asir Gani
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  2. Soottawat Benjakul
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  3. Pornpot Nuthong
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Correspondence to Soottawat Benjakul.

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Gani, A., Benjakul, S. & Nuthong, P. Effect of virgin coconut oil on properties of surimi gel. J Food Sci Technol 55, 496–505 (2018). https://doi.org/10.1007/s13197-017-2958-0

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  • DOI: https://doi.org/10.1007/s13197-017-2958-0

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