乳化鱼油对冻藏期间狭鳕鱼糜热凝胶持水性和冰结晶形成的影响（英文）  

Effects of Emulsifying Fish Oil on the Water-Holding Capacity and Ice Crystal Formation of Heat-Induced Surimi Gel during Frozen Storage

作　　者：牛丽琼 HUYNH Thi Thu Huong 贾茹 高元沛 中澤奈穂 大迫一史 岡﨑惠美子 

机构地区：[1]国立大学法人東京海洋大学食品科学技术学院

出　　处：《食品科学》2016年第20期293-298,共6页Food Science

摘　　要：评估乳化鱼油对冻藏期间狭鳕鱼糜热凝胶持水性和冰结晶形成的影响。鱼糜经盐擂后,加入5%鱼油经乳化制得乳化鱼糜热凝胶。随后用快速冻结和慢速冻结2种方式冻结样品并评估其在冻藏期间热凝胶品质的变化。研究结果表明:与对照相比,乳化热凝胶在冻藏期间的解冻损失和压榨损失均有降低。显微观察结果显示经3个月冻藏后乳化热凝胶内的冰结晶平均粒径与其对照相比均有减小,其中快速冻结乳化样品为7.2μm,对照样品为13.1μm,慢速冻结乳化样品为13.7μm,对照样品为31.2μm。以上结果表明乳化鱼油可能对冻藏期间的热凝胶的冰结晶形成和其分布的影响而导致其持水性不同。This study was performed to evaluate the effects of emulsifying fish oil on the water-holding capacity （WHC） andice crystal formation of heat-induced surimi gel during frozen storage. Alaska pollack surimi was ground with water and salt,mixed and emulsified with 5% fish oil, and prepared into gels by heat induction. The surimi gels were frozen by quick andslow freezing methods, and the gel quality was evaluated. The results showed that emulsified surimi gels displayed lowerthawing drip and expressible drip compared to the control gel. Microscopic observation revealed that the sizes of ice crystalsin the emulsified surimi gel stored for 3 months after freezing by quick and slow freezing methods were smaller than thoseof the control gels, 7.2 μm vs. 13.1 μm and 13.7 μm vs. 31.2 μm, respectively. These results indicated that the gel structurederived from emulsification of fish oil affected ice crystal formation and its frequency, consequently exerting a positiveeffect on the WHC of the gels during frozen storage.

关 键 词：热鱼糜凝胶 乳化 冻藏 持水性 冰结晶 

分 类 号：S986.1[农业科学—捕捞与储运]