ArticleFood chemistry: X2024
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Effect of Tween 20 and 80 Addition During the Chopping Process on Gel Quality of Silver Carp Surimi.Foods (Basel, Switzerland) · 2026Article
- Optimization of Formulation and Processing Parameters for High-Fidelity 3D Printing of a Surimi-Flour Composite Batter.Foods (Basel, Switzerland) · 2026Article
- Construction of pomelo peel essential oil pickering emulsion and its impact on the freeze-thaw stability of surimi gel.Open life sciences · 2026Article
- Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree.Foods (Basel, Switzerland) · 2025Article
- Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels.Foods (Basel, Switzerland) · 2025Article
- Application of Ice Temperature Storage Technology Assisted by Chlorine Dioxide and Chitosan for the Preservation of Fresh Fish Slices.Food science & nutrition · 2025Article
- Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to extract sturgeon oil (SO) from the sturgeon head and apply it to sturgeon meat to produce surimi gel. The effects of SO and its Pickering emulsion on the qualities of surimi gel were investigated. The results demonstrated that Pickering emulsions improved the quality deterioration of the gel caused by the direct addition of SO, especially the soy isolate protein (SPI) emulsion and the pea isolate protein (PPI) emulsion. Pickering emulsions contributed to a more uniform and compact network structure of the gel, improved the texture properties, enhanced the freeze-thaw stability, and reduced lipid oxidation. Additionally, compared to the addition of exogenous lipids such as peanut oil and linseed oil, SO and its Pickering emulsion better maintained the characteristic flavor of sturgeon surimi gel. This study provides valuable data and feasible ideas for expanding the utilization of sturgeon by-products and developing new types of surimi gel products.
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Registered trials
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