摘要 为了改善鱼糜制品的品质,研究2 mL/100 g大豆油和10 mL/100 g预乳化大豆油(即经乳清分离蛋白或酪蛋白酸钠预乳化的大豆油乳液,其中含2 mL/100 g大豆油)对金线鱼鱼糜凝胶性能、微观结构和感官特性的影响,比较大豆油和大豆油乳液的添加对鱼糜凝胶品质的影响。结果表明,直接添加2 mL/100 g大豆油后金线鱼鱼糜凝胶的白度增加,但凝胶质构特性较差,持水性下降,蒸煮损失率增加(P<0.05),凝胶基质中油滴分布不均匀,有明显的油滴聚集,其油滴直径主要分布在0.10~0.175μm,凝胶三维网络结构孔径大,油脂的氧化性显著增加(P<0.05);添加10 mL/100 g大豆油乳液后,鱼糜凝胶的白度、持水性和结合水含量增加,蒸煮损失率下降(P<0.05),且对凝胶质构和油脂氧化性的影响不显著(P>0.05),凝胶制品的感官品质明显改善,预乳化的细小油滴在凝胶基质中均匀分布,油滴直径小于0.10μm,凝胶三维网络结构的孔径小,表面比较光滑。因此,经乳蛋白预乳化大豆油可以有效改善金线鱼鱼糜的凝胶性能和风味,为新型鱼糜制品的开发提供了参考。 In order to improve the quality of surimi products,we investigated the effect of 2 mL/100 g soybean oil and 10 mL/100 g pre-emulsified soybean oil(i.e.soybean oil emulsion pre-emulsified by whey protein isolate or sodium caseinate,containing 2 mL/100 g soybean oil)on the gel properties,microstructure and sensory characteristics of Nemipterus virgatus surimi gel,and we compared the effect on surimi gel quality.The results showed that the whiteness of Nemipterus virgatus surimi gel was improved by adding 2 mL/100 g soybean oil,while the texture properties were deteriorated,accompanied by decreased water-holding capacity and increased cooking loss rate(P<0.05).An uneven distribution of oil droplets with a diameter in the range of 0.10–0.175μm was observed in the gel matrix accompanied by obvious aggregation of oil droplets.And the gel with soybean oil exhibited a three-dimensional network with large cavities,and the oxidizability of lipids in it was significantly increased compared with the control without soybean oil(P<0.05).However,after adding 10 mL/100 g pre-emulsified soybean oil,the whiteness,water-holding capacity and bound water content were significantly increased together with a decrease in the cooking loss rate(P<0.05),whereas the texture and the oxidizability of lipids were not significantly changed(P>0.05).Furthermore,the sensory properties of surimi gel were significantly improved.The preemulsified oil droplets with a diameter of less than 0.10μm were evenly distributed in the gel matrix,and the gel exhibited a three-dimensional network with small cavities and smooth surface.Therefore,pre-emulsified soybean oil with milk protein can effectively improve the gel properties and flavor of Nemipterus virgatus surimi,which will be useful for the development of new surimi products.
出处 《食品科学》 EI CAS CSCD 北大核心 2021年第8期90-97,共8页 Food Science
基金 广东省现代农业产业技术体系创新团队建设项目(2019KJ150) 南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07) 湛江市海洋经济创新发展示范市建设项目(XM-202008-01B1)。
关键词 金线鱼鱼糜 大豆油 预乳化大豆油 凝胶质构 持水性 微观结构 Nemipterus virgatus surimi soybean oil pre-emulsified soybean oil gel texture water-holding capacity microstructure
