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

Impacts of beta-glucan-virgin coconut oil (VCO) nanoemulsion containing epigallocatechin gallate (EGCG) and alpha-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) alpha-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 beta-glucan-VCO nanoemulsion was incorporated. No change in protein pattern of gels was observed regardless of antioxidant incorporation. Viscoelastic moduli decreased as beta-glucan-VCO nanoemulsion was added; however, incorporation of 2.0 g kg(-1) EGCG or 1.0 g kg(-1) alpha-tocopherol lowered the decrease in G'. beta-glucan-VCO nanoemulsion containing gels had higher likeness scores than the control (P < 0.05). Gels containing EGCG and alpha-tocopherol at selected levels had the improved oxidative stability and lowered microbial loads.