<br>海龙鱼鱼糜凝胶与不同植物油的质量比较,Food Science & Nutrition

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海龙鱼鱼糜凝胶与不同植物油的质量比较
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2022-06-02 , DOI: 10.1002/fsn3.2889
Chunyong Song ₁ , Yufeng Lin ₁ , Pengzhi Hong _{1,

2} , Huanming Liu ₁ , Chunxia Zhou _{1,

2}

Affiliation

为了提高鱼糜产品的质量和风味，我们研究了植物油（花生油、大豆油、玉米油、椰子油、橄榄油和红花籽油）对质地、保水能力 (WHC)、微观结构和Nemipterus virgatus鱼糜凝胶的味道。结果表明，6种植物油均能改善凝胶的白度和风味。然而，富含油酸或月桂酸的花生油、橄榄油和椰子油很容易积聚，平均直径超过0.15μm。因此，含有油的凝胶表现出松散的网络结构，具有大的空腔，并且质地变差，同时伴随着WHC的降低( p <.05)。与其他植物油相比，富含亚油酸的大豆油、玉米油和红花籽油与蛋白质乳化，形成稳定的界面蛋白膜。含有油的凝胶显示出WHC 和结合水含量的增加。此外，平均直径小于0.15μm的油滴均匀分布在凝胶基质中，凝胶呈现致密的网络结构，空腔小，表面光滑。一般来说，大豆和红花籽油可用作潜在的添加剂，以改善鱼糜产品的质量和风味。

"点击查看英文标题和摘要"

Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel

To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC (p < .05). Compared with other vegetable oils, soybean, corn and safflower seed oils enriching linoleic acid were emulsified with protein forming a stable interfacial protein film. The gel with the oil showed an increase in the WHC and bound water content. Furthermore, the oil droplets with an average diameter of less than 0.15 μm were evenly distributed in the gel matrix, and the gel exhibited dense network structures with small cavities and smooth surface. In general, soybean and safflower seed oils can be used as a potential additive to improve the quality and flavor of surimi-based products.

更新日期：2022-06-02

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