Effect of antioxidants in combination of VCO nanoemulsion on gel properties and storage stability of refrigerated sardine surimi gel

Summary Impacts of β‐glucan–virgin coconut oil (VCO) nanoemulsion containing epigallocatechin gallate (EGCG) and α‐tocopherol at levels of 0–3.0 g kg −1 on properties and storage stability of surimi gel were investigated. Augmented breaking force, deformation and fracture constant were obtained in gels containing 2.0 g kg −1 EGCG or 1.0 g kg −1 α‐tocopherol ( P < 0.05). Expressible moisture content increased as EGCG levels were more than 2.0 g kg −1 . Smoother microstructure was observed in gels containing 2.0 g kg −1 EGCG. Whiter gels were obtained when β‐glucan–VCO nanoemulsion was incorporated. No change in protein pattern of gels was observed regardless of antioxidant incorporation. Viscoelastic moduli decreased as β‐glucan–VCO nanoemulsion was added; however, incorporation of 2.0 g kg −1 EGCG or 1.0 g kg −1 α‐tocopherol lowered the decrease in G'. β‐glucan–VCO nanoemulsion containing gels had higher likeness scores than the control ( P < 0.05). Gels containing EGCG and α‐tocopherol at selected levels had the improved oxidative stability and lowered microbial loads.