Abstract
This study aims to improve the gel properties of Nemipterus virgatus myofibrillar protein (MP) emulsion gels by Curdlan (Cur) and investigate the effect of the emulsion gels on the quality of emulsified surimi gels. The effects of different concentrations of Cur on the gel properties of MP emulsion gels were investigated. Fourier transform infrared (FTIR) results indicated that intermolecular interactions between Cur and MP were primarily hydrogen bonds. Cur enhanced the adsorption capacity of MP at the oil/water interface, inducing the formation of a more uniform and dense composite network structure in Cur/MP emulsion gels. Adding 6% (w/v) of Cur significantly increased the hardness, gel strength, water-holding capacity (WHC) and rheological properties of the gel. In addition, microstructural images showed that MP formed a complex interpenetrating network with Cur, thus enhancing the gel network skeleton. Low-field NMR confirmed that the addition of Cur decreased water mobility in the emulsion gel system. Compared to the direct addition of oil, the application of Cur/MP emulsion gels to surimi significantly improved the texture, gel strength, and WHC of the surimi gel. These findings provide a reference for the development of myofibrillar protein emulsion gels and broaden their potential application in the food industry.