The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

There has been a growing interest in implementing technological food systems to enhance the quality and safety of food items. One such example of this endeavor is the study of the applications of natural biopolymers as food stabilizers. An "emulgel," also known as an emulsion gel, is a gel-like substance that contains a dispersion of emulsion. This emulsion can have a continuous or dispersed phase, creating networks throughout the substance and giving it a semi-solid texture. Gels have garnered significant attention in the food industry due to their ability to be easily shaped and structured and their potential to possess desirable physical, chemical, and mechanical properties. They offer greater stability and controlled release capabilities for the encapsulated bioactive compounds. The review demonstrated that different emulgels exhibit varied relationships between their structure, physicochemical properties, unique applications, and outcomes from different preparation methods. Emulgels enhance the yield, sensory characteristics, and nutritional quality of foods while also controlling lipid oxidation and microbiological development. Emulgels find primary utility in the food business for fat replacement and distribution. Viscosity, temperature, pH, water activity, and ionic strength are influential factors that impact the destabilization mechanisms of emulgels. This article thoroughly summarizes the practical use of emulgels in muscle-based foods and explains their impact on the functioning and quality of such edibles. There is a recommendation to promote the utilisation of emulgels as effective colloids and delivery systems in the future. Additionally, it is proposed that a description of potential new applications in the food industry be provided.