Improvement of Flavor and Gel Properties of Sea Bass Surimi Gel by Fish Oil Oleogel Combined with Antioxidants

This work investigated the effects of fish oil oleogel (FOO) loaded with large yellow croaker roe protein hydrolysate (LYCPH) – tannic acid (TA) conjugate on the physicochemical characteristics and flavor quality of surimi gel. The addition of FOO significantly improved the texture properties, water holding capacity, cooking loss rate, and gel strength of surimi gel. Surimi gel added with FOO loaded with LYCPH-TA conjugate had better oxidative stability, higher omega-3 polyunsaturated fatty acid content, and lower amount of undesirable volatile compounds (hexanal and 1-Octen-3-ol). The results provide new insights for improving the quality and production of functional surimi products.