Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel

The research examines how myofibrillar protein emulsion with different pre‐emulsified soybean oil (PESO) levels (0%, 6%, 8%, and 10%) influences surimi gel across seven freeze–thaw (F‐T) cycles. The addition of PESO led to a notable improvement in gel strength and whiteness. Significant increases were also noted in hardness, water‐holding capacity (WHC), and the maximum relaxation time of the immobilized water ( p < 0.05). The findings revealed an increase in both the storage modulus ( G ′) and the loss modulus ( G ″), while secondary and microstructural assessments demonstrated a stronger and more organized gel network. As the gel was subjected to successive F‐T cycles, its overall quality declined progressively. An increase in the number of F‐T cycles resulted in a steady decrease in gel hardness, WHC, gel strength, and lightness; however, there was no significant change in gel springiness ( p > 0.05). Notably, when the soybean oil concentration in the pre‐emulsion was set at 8%, the surimi achieved optimal G ′, hardness, and gel strength after enduring seven F‐T cycles, with its WHC peaking at a significant 76%. The findings demonstrate that the addition of PESO effectively improves surimi gel properties and mitigates lipid loss during rinsing, providing insights for enhancing surimi product quality.