文献类型：期刊文献

英文题名：Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition

作者：Han, Zongyuan[1];Cheng, Kaixing[1];Pan, Yanmo[1];Chen, Fei[1];Shao, Jun-Hua[2];Liu, Shucheng[1,3];Sun, Qinxiu[1];Wei, Shuai[1];Ji, Hongwu[1]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Guangdong Prov Engn Technol Res Ctr Prefabricated, Zhanjiang 524088, Peoples R China;[2]Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2024

卷号：458

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001265694100001)、、EI(收录号：20242716607877)、Scopus(收录号：2-s2.0-85197033438)、WOS

基金：This work was supported by the National Natural Science Foundation of China (32202086) , Agriculture Research System of China (CARS -48) and PHD Start-up Fund Project of Guangdong Ocean University (060302042109) .

语种：英文

外文关键词：Beeswax assembly; Oil phase characteristic; Oil and water retention; Emulsification; micro-structure; Phase transition

外文摘要：Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention. The unsaturation degree of fatty acids lowered the mobility of bound water, immobilized water as well as bound fat in the fish oil oleogel, but enhanced the mobility of free water and protons of unsaturated fatty acids. Beeswax addition and oil phase characteristics could enhance beta-sheets, disulfide bonds and hydrophobic force to improve the viscoelasticity, gel strength and oil/water retention. Beeswax assembly facilitated the tight micro-sol network and filling effect, and high unsaturation degree promoted the emulsification effect, thus reducing phase transition temperature and juice loss. The study could lay the foundation for development of gelled shrimp meat products with EPA and DHA.