甘油二酯油对白鲢鱼糜凝胶品质的影响  

Effects of diacylglycerol oil on gel quality of silver carp surimi

作　　者：赵洪雷 聂凯 徐永霞 李学鹏 仪淑敏 励建荣 周小敏 ZHAO Honglei;NIE Kai;XU Yongxia;LI Xuepeng;YI Shumin;LI Jianrong;ZHOU Xiaomin(College of Food Science and Engineering,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,National R&D Branch Center of Surimi and Surimi Products Processing,Jinzhou 121013,China;Zhejiang Xingye Industrial Group Co.Ltd.,Zhoushan 316120,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,国家鱼糜及鱼糜制品加工技术研发分中心,辽宁锦州121013 [2]浙江兴业集团有限公司,浙江舟山316120

出　　处：《食品与发酵工业》2024年第13期232-238,共7页Food and Fermentation Industries

基　　金：国家自然科学基金区域创新发展联合基金重点项目(U20A2067);辽宁省教育厅重点攻关项目(LJKZZ20220119)。

摘　　要：添加外源油脂可以弥补鱼糜漂洗过程中的营养损失,而添加甘油二酯对鱼糜制品凝胶品质有何影响尚不清楚。该文以白鲢鱼糜为对象,研究了大豆甘油二酯油和亚麻籽甘油二酯油对鱼糜凝胶特性的影响,分析不同油脂添加量对鱼糜凝胶的持水性、质构特性、凝胶强度、白度、水分分布、蛋白质二级结构及微观结构的影响。结果表明,甘油二酯油的添加使鱼糜凝胶的白度明显提高,对凝胶的弹性和回复性影响不大;在各实验组中,3%添加量时鱼糜凝胶的持水性、凝胶强度、不易流动水含量和β-折叠含量均达到最大值,且凝胶的硬度相对较高,凝胶网络结构较为致密、均匀。总体来看,添加3%的甘油二酯尤其是大豆甘油二酯油对鱼糜凝胶的营养强化、白度提升和凝胶特性保持更为有利。The addition of exogenous oil can compensate for the nutritional loss of surimi during rinsing,but the effect of diglycerol addition on the gel quality of surimi products remains unclear.The silver carp surimi was used as the research project,and the effects of soybean diacylglycerol oil(SDO)and flaxseed diacylglycerol oil(FDO)on the gel properties of the surimi were investigated in this study.The effects of oil at different supplemental levels on water holding capacity,texture properties,gel strength,whiteness,moisture distribution,protein secondary structure,and microstructure of surimi gels were analyzed.Results demonstrated that the addition of diacylglycerol oil significantly improved the whiteness of surimi gels,but had little influence on the elasticity and resilience of the gel.In all experimental groups,the water holding capacity,gel strength,immovable water content,andβ-fold content of surimi gels reached the maximum value when the additive amount was 3%,the gel hardness was relatively high,and the gel network structure was relatively dense and uniform.In general,the addition of 3%diglycerol,especially soybean diglycerol oil,was more beneficial to the nutrition enhancement,whiteness improvement,and gel properties of the surimi gel.

关 键 词：甘油二酯油 白鲢 鱼糜 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]