Impact of virgin coconut oil nanoemulsion on properties of croaker surimi gel

By A. Gani, S. Benjakul. Food Hydrocolloids, 2018

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Abstract Nanoemulsion based on 5% virgin coconut oil (VCO) was prepared with the aid of ultrasound using sodium caseinate (2 and 3%) as emulsifier for various times (5–20 min). The smallest average particle size of resulting nanoemulsion (3.88 nm) was obtained when 3% sodium caseinate and ultrasonication of 5 min were used. Nevertheless, the nano droplets were flocculated when visualized using confocal laser scanning microscope. The effects of VCO and nanoemulsion at a level of 5% on properties of croaker surimi gel with the mixing time of 3 and 5 min were studied. No differences in breaking force, deformation and fracture constant were observed between the control gel and that added with nanoemulsion, regardless of mixing time (p > 0.05). No difference in TPA parameters was observed between the control gel and that added with nanoemulsion, however mixing time had a significant impact on the hardness and chewiness (p

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/0de02cb3311808a993d1287eaef8545ead8648ff