Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

The effects of fat type and concentration on silver carp myofibrillar protein-lipid composite gels were investigated. Two types of pre-emulsification lipids, lard and camellia seed oil were incorporated into myofibrillar proteins (MPs) solution, with final concentrations of 1–3% (based on the solid content of the composite gels). Compared to a gel without fat, composite gels showed significant (P < 0.05) increases in breaking force, deformation,...