文献类型：期刊文献

中文题名：冷却方式对蜂蜡基鱼油凝胶宏观性质与微观结构的影响

英文题名：Effect of Cooling Mode on Macroscopic Properties and Microstructure of Beeswax-based Fish Oil Oleogel

作者：韩宗元[1];刘雨杉[1];梁嘉翰[1];潘燕墨[1];程开兴[1];李卓彦[1];吴宇轩[1];林嘉欣[1];苏静[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/广东省海洋食品工程技术研发中心/广东省海洋生物制品工程重点实验室/水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2023

卷号：43

期号：5

起止页码：60

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD、、CSCD_E2023_2024、北大核心、CSCD、北大核心2020

基金：省级大学生创新创业训练计划项目(S202210566013);国家级大学生创新创业训练计划项目(202210566007);广东海洋大学优秀学位(博士)论文培育项目(202243);国家自然科学基金青年项目(32202086);广东海洋大学博士启动项目(060302042109)。

语种：中文

中文关键词：鱼油凝胶;冷却方式;质构特性;流变特性;保油率;微观结构

外文关键词：fish oil oleogel;cooling mode;texture properties;rheological properties;oil retention rate;microstructure

中文摘要：【目的】为提高鱼油凝胶的加工品质,探究冷却方式对蜂蜡基鱼油凝胶宏观性质与微观结构的影响。【方法】以沙丁鱼油为油相,蜂蜡为凝胶剂,制得蜂蜡基鱼油凝胶,探究常温冷却、冰浴冷却和液氮冷却3种冷却方式对蜂蜡基鱼油凝胶外观形态、保油率、硬度、凝胶强度、流变特性以及微观结构的影响。【结果】3种冷却条件下保油率均达到99%以上;3种不同冷却方式中随着冷却温度的升高,蜂蜡基鱼油凝胶的硬度、凝胶强度和弹性模量增大;常温冷却条件下,蜂蜡晶体结构排列致密。与对照组猪油相比,常温冷却的蜂蜡基鱼油凝胶具有更好的硬度与黏弹性。【结论】常温冷却使蜂蜡基鱼油凝胶中的晶体排列更加有序,并形成稳定的晶体网络包裹液态油,为鱼油凝胶的加工与应用提供理论依据。

外文摘要：【Objective】 To improve the processing quality of fish oil oleogel, the influence of cooling method on the macroscopic properties and microstructure of beeswax-based fish oil oleogel was explored. 【Method】 Sardine oil was used as oil phase, and beeswax was adopted as an oleogelator to prepare the beeswax-based sardine oil oleogel. The effects of three cooling modes (i. e. normal temperature cooling, ice bath cooling and liquid nitrogen cooling) on the appearance morphology, oil retention rate, hardness, gel strength, rheological properties and microstructure of the beeswax-based sardine oil oleogel were studied. 【Results】 The oil retention rate was above 99% under the three conditions. With the increase of temperature in different cooling modes, the hardness, gel strength and elasticity modulus of beeswax-based fish oil oleogel increased. For normal temperature cooling, the crystal structure of beeswax is compact. Compared with ice bath cooling and liquid nitrogen cooling, beeswax-based fish oil oleogel cooled at normal temperature has better macroscopic properties. Compared with the lard in the control group, beeswax-based fish oil oleogel cooled at normal temperature had better hardness and viscoelasticity. 【Conclusion】Normal temperature cooling makes the crystal arrangement in beeswax-based fish oil oleogel more orderly, and forms a stable crystal network to wrap liquid oil, which provides a certain theoretical basis for the processing and application of fish oil oleogel.