Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage

Alipour, 2018, Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi, Food Hydrocolloids, 74, 87, 10.1016/j.foodhyd.2017.07.038 Benjakul, 2010, The effect of whitening agents on the gel-forming ability and whiteness of surimi, Int. J. Food Sci. Technol., 39, 773, 10.1111/j.1365-2621.2004.00843.x Berghout, 2015, Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate, Food Hydrocolloids, 43, 465, 10.1016/j.foodhyd.2014.07.003 Buamard, 2015, Improvement of gel properties of sardine (Sardinella albella ) surimi using coconut husk extracts, Food Hydrocolloids, 2015, 146, 10.1016/j.foodhyd.2015.05.011 Campo-Deaño, 2009, Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added, J. Food Eng., 94, 26, 10.1016/j.jfoodeng.2009.02.024 Chen, 2015, Food oral processing: mechanisms and implications of food oral destruction, Trends Food Sci. Technol., 45, 222, 10.1016/j.tifs.2015.06.012 Dàvila, 2007, Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis, Food Hydrocolloids, 21, 147, 10.1016/j.foodhyd.2006.02.004 Gabriele, 2001, A weak gel model for foods, Rheol. Acta, 40, 120, 10.1007/s003970000139 Gao, 2018, Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel, Food Sci. Nutr., 6, 1229, 10.1002/fsn3.663 Herranz, 2012, Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products, Food Hydrocolloids, 27, 145, 10.1016/j.foodhyd.2011.08.003 Hoogenkamp, 1987, Low fat sausage: making it work, Meat Process., 26, 28 Ji, 2017, The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels, Food Hydrocolloids, 63, 77, 10.1016/j.foodhyd.2016.08.011 Jimenez-Colmenero, 2010, Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters, Food Res. Int., 43, 2068, 10.1016/j.foodres.2010.06.010 Kaewudom, 2013, Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase, Food Biosci., 1, 39, 10.1016/j.fbio.2013.03.001 Kong, 2016, Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments, Food Hydrocolloids, 56, 20, 10.1016/j.foodhyd.2015.11.023 Krog, 1987, Protein-fat-surfactant interactions in whippable emulsions, Food Emuls. Foams, 144 Liu, 2010, Replacement of beef fat with partially hydrogenated plant oil in lean ground beef patties, J. Food Sci., 56, 861, 10.1111/j.1365-2621.1991.tb05401.x Moresi, 2004, Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests, J. Food Eng., 64, 179, 10.1016/j.jfoodeng.2003.09.030 Noffs, 2009, Dietary fish oil replacement with lard and soybean oil affects triacylglycerol and phospholipid muscle and liver docosahexaenoic acid content but not in the brain and eyes of surubim juveniles pseudoplatystoma sp, Fish Physiol. Biochem., 35, 399, 10.1007/s10695-008-9264-8 Park, 1994, Functional protein additives in surimi gels, J. Food Sci., 59, 525, 10.1111/j.1365-2621.1994.tb05554.x Park, 2005, 649 Pietrasik, 2000, Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages, Meat Sci., 56, 181, 10.1016/S0309-1740(00)00038-3 Ross-Murphy, 1987, Physical gelation of biopolymers, Food Hydrocolloids, 1, 485, 10.1016/S0268-005X(87)80047-4 Singh, 2017, Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel, J. Texture Stud., 48, 541, 10.1111/jtxs.12262 Tornberg, 2005, Effects of heat on meat proteins — implications on structure and quality of meat products, Meat Sci., 70, 493, 10.1016/j.meatsci.2004.11.021 Wang, 2010, Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles, Starch - Stãrke, 62, 429, 10.1002/star.201000007 Wilde, 2004, Proteins and emulsifiers at liquid interfaces, Adv. Colloid Interface Sci., 108, 63, 10.1016/j.cis.2003.10.011 Wu, M., Xiong, Y. L., Chen, J., Tang, X., & Zhou, G., (2009). Rheological and microstructural properties of porcine myofibrillar protein–lipid emulsion composite gels. J. Food Sci. 74(4), E207-E217. Xiong, Y.L., (1997a). Structure-function Relationships of Muscle Proteins. Food Science and Technology-New York-Marcel Dekker-, 341-392. Xiong, 1997, Structure-function relationships of muscle proteins, 341 Yoo, 2007, Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacors, Int. J. Food Sci. Technol., 42, 1114, 10.1111/j.1365-2621.2006.01402.x Yoon, 2004, Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi, J. Food Sci., 69, 338, 10.1111/j.1365-2621.2004.tb13639.x Youssef, 2011, Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure, Int. J. Food Sci. Technol., 46, 1216, 10.1111/j.1365-2621.2011.02607.x Zahedi, 2010, Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids, J. Food Eng., 99, 102, 10.1016/j.jfoodeng.2010.03.033 Zhang, 2017, Phase behaviors involved in surimi gel system: effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan, Food Res. Int., 100, 361, 10.1016/j.foodres.2017.07.025 Zhuang, 2016, Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure, Meat Sci., 113, 107, 10.1016/j.meatsci.2015.11.007 Ziegler, 1990, The gelation of proteins, Adv. Food Nutr. Res., 34, 203, 10.1016/S1043-4526(08)60008-X