文献类型：期刊文献

中文题名：多种保藏温度对鱼油凝胶结构和凝胶体系的影响

英文题名：Influence of various storage temperatures on structure of fish oil oleogel and gel system

作者：李卓彦[1];吴宇轩[1];潘燕墨[1];程开兴[1];陈菲[1];沈丽平[1];韩宗元[1];刘书成[1,2]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

年份：2025

卷号：51

期号：7

起止页码：213

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、、EI(收录号：20251918377737)、北大核心

基金：国家级大学生创新创业训练计划项目(202410566003);国家自然科学基金青年项目(32202086);广东海洋大学优秀学位(博士)论文培育项目(202243)。

语种：中文

中文关键词：鱼油凝胶;保藏温度;保油率;凝胶强度;微观结构

外文关键词：fish oil oleogel;temperature of preservation;oil retention rate;gel strength;microstructure

中文摘要：蜂蜡鱼油凝胶因不饱和脂肪酸含量高而易氧化,所以对保藏温度的要求较高,近年来人们对其保藏温度的研究日益增加。该研究以沙丁鱼油作为基料油、蜂蜡为凝胶剂制备的蜂蜡鱼油凝胶为研究对象,探究不同的保藏温度(-80、-18、4和25℃)对蜂蜡鱼油凝胶外观形态、保油率(oil-binding capacity,OBC)、硬度、凝胶强度、流变学特性及微观结构的影响。4、-18和-80℃保藏温度下的OBC均达到99%以上;除-80℃外,随着保藏温度的降低,蜂蜡鱼油凝胶的硬度、凝胶强度和弹性模量增大;4℃保藏温度下,蜂蜡晶体结构排列致密。与对照组猪油相比,4℃保藏的蜂蜡鱼油凝胶具有良好的机械性能和塑性脂肪的融化特性,并且比在-80℃保藏节能。该研究通过寻找蜂蜡鱼油凝胶的最适保藏温度,为生产富含ω-3脂肪酸的蜂蜡鱼油凝胶提供了数据支持。

外文摘要：Because of the high content of unsaturated fatty acid and easy to oxidize,beeswax fish oil oleogel requires a high preservation temperature,and its preservation temperature has been increasingly studied in recent years.In this study,the beeswax fish oil oleogel prepared with sardine oil as the base oil and beeswax as the gelling agent was used to investigate the effects of different preservation temperatures(-80,-18,4 and 25℃)on the appearance of the beeswax fish oil oleogel,the oil-binding capacity(OBC),the hardness,the gel strength,the rheological properties,and the microstructure of the gel.The OBC at 4,-18 and-80℃all reached more than 99%.Except for-80℃,the hardness,gel strength,and elastic modulus of the beeswax fish oil oleogel increased with the decrease in the storage temperature.The crystal structure of beeswax was densely arranged at the storage temperature of 4℃.Compared with the control lard,the beeswax fish oil oleogel preserved at 4℃had good mechanical properties and melting characteristics of plastic fat and was energy-saving than preserved at-80℃.The present study provides data support to produceω-3 fatty acid-rich beeswax fish oil oleogel by finding the optimal storage temperature for beeswax fish oil oleogel.