Formation and network properties of emulsified surimi gels: Effects of sodium starch octenylsuccinate stabilized silver carp oil Pickering emulsions

Adding fish oil (FO) to emulsified surimi gels enhances nutritional properties but hinders gel formation, posing a challenge to mitigate these adverse effects. In this study, sodium starch octenylsuccinate based-silver carp oil Pickering emulsions (SSPE) were fabricated, and the effects of single FO (1.5 % wt, marked as FO Con group) and Pickering emulsions (1.5 % wt, 3 % wt, 4.5 % wt and 6 % wt) on the rheological behavior and gel properties of gels were compared. Results showed single FO was not conducive to the formation of viscoelastic networks of gels, however, higher viscoelastic values were observed in 1.5 % wt and 3 % wt SSPE groups (SSPE-1.5, and SSPE-3). When compared with sample without FO (Con group), the poor texture features were found in the FO Con group. However, SSPE-1.5 and SSPE-3 groups displayed high gel strength and complete network structures, indicating the FO with special starch interface layers effectively mitigated the FO-induced damage to surimi gel formation. Conversely, 4.5 % wt and 6 % wt SSPE did not enhance the rheological properties and gel networks. Generally, interface design with SSPE can mitigate fish oil's negative impact on surimi gelation, but the SSPE added requires careful consideration. • SSOPs based silver carp oil Pickering emulsion possessed unique thermal stability. • The single fish oil and Pickering emulsion groups exhibited higher whiteness values. • SSPE-1.5 and SSPE-3 groups displayed high gel strength and complete networks. • SSPE-4.5 and SSPE-6 groups had poor rheological properties and gel networks. • Proper Pickering interfaces reduce fish oil's negative side on emulsified surimi gels.