Utilization of High-PUFA Sardine By-Product Oil in Emulsion Gels for Odeng Fish Cake Prepared from Restructured Tilapia Surimi

Sardine by-product oil rich in PUFA was structured into an emulsion gel and incorporated into tilapia surimi for odeng production. The emulsion gel showed high oil-binding capacity (99.72%), indicating a stable lipid network. Emulsion gel incorporation significantly affected surimi color, water-holding capacity, microstructure, and gel functionality. Among the tested formulations, 15% emulsion gel was selected as the most balanced level because it improved water-holding capacity (85.4%), reduced cooking loss (6.8%) compared with the control, maintained acceptable sensory quality, and supported EPA/DHA enrichment. These findings highlight the potential of the emulsion gel as an omega-3 delivery system in surimi-based products.