文献类型：期刊文献

中文题名：负载白藜芦醇的红花籽油乳液对金线鱼鱼糜凝胶品质的影响

英文题名：Effect of Safflower Seed Oil Emulsion Loaded with Resveratrol on the Quality of Nemipterus virgatus Surimi Gel

作者：宋春勇[1];洪鹏志[1,2];周春霞[1,2];钟坦君[1];刘璐[1]

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究中心,广东省现代农业科技创新中心,广东省海洋生物制品工程实验室,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：2022

卷号：43

期号：24

起止页码：102

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、CSCD2021_2022、EI(收录号：20230313386908)、Scopus、北大核心、CSCD、北大核心2020

基金：广东省现代农业产业技术体系创新团队建设项目(2021KJ150);湛江市海洋经济创新发展示范市建设项目(XM-202008-01B1)。

语种：中文

中文关键词：金线鱼鱼糜;红花籽油乳液;白藜芦醇;凝胶质构;微观结构;氧化稳定性

外文关键词：Nemipterus virgatus surimi;safflower seed oil emulsion;resveratrol;gel texture;microstructure;oxidation stability

中文摘要：研究负载白藜芦醇的红花籽油乳液(10 mL/100 g)对金线鱼鱼糜凝胶性能、微观结构和氧化稳定性的影响,比较不同添加量(0.1%~0.3%)的白藜芦醇对鱼糜凝胶品质的影响。结果表明,红花籽油乳液的添加使金线鱼鱼糜凝胶的白度、持水性和结合水含量增加,凝胶质构特性较好,蒸煮损失率较低(P<0.05),且凝胶三维网络结构孔径较小,但凝胶基质中油滴分布不均匀,其油滴的平均直径大于2.0μm,油脂的氧化性随贮藏时间的延长而增加(P<0.05);添加负载白藜芦醇的红花籽油乳液后,金线鱼鱼糜凝胶的白度和持水性增加,蒸煮损失率下降(P<0.05),且凝胶的质构和油脂氧化性稳定性明显增强(P<0.05),白藜芦醇在鱼糜凝胶基质中仍具有强抗氧化性。白藜芦醇能进一步乳化红花籽油,使细小油滴在凝胶基质中均匀分布,且与鱼糜中蛋白质相互作用促进了凝胶网络结构的形成。当白藜芦醇添加量为0.3%时,油滴的平均直径小于1.5μm,凝胶三维网络结构的孔径最小,具有均匀致密的空间层次感。因此,负载白藜芦醇的红花籽油乳液能改善金线鱼鱼糜的凝胶特性,增强凝胶的氧化稳定性,为新型鱼糜制品的开发提供参考。

外文摘要：In order to improve the quality of surimi products,the effects of safflower seed oil emulsion(10 mL/100 g)loaded with resveratrol on the gel properties,microstructure and oxidative stability of Nemipterus virgatus surimi gel were investigated,and the effects of resveratrol addition at different levels(0.1%-0.3%) on the quality of surimi gels were compared.The results showed that the whiteness,water-holding capacity and bound water content of N.virgatus surimi gel were increased by adding safflower seed oil emulsion,together with an improvement in the texture characteristics and a decrease in the cooking loss percentage(P < 0.05).In addition,the pore size of the three-dimensional network structure of the gel was reduced.The distribution of oil droplets in the gel matrix with safflower seed oil emulsion was not uniform,the average diameter of oil droplets was great than 2.0 μm,and the oxidation of oil increased with storage time(P < 0.05).Furthermore,after adding safflower seed oil emulsion loaded with resveratrol,the whiteness and water-holding capacity were significantly increased together with a decrease in the cooking loss percentage(P < 0.05) and a significant enhancement in the texture and oil oxidation stability of the gel(P < 0.05).Resveratrol still had strong antioxidant activity in the surimi gel matrix.Resveratrol could contribute to the emulsification of safflower seed oil,making fine oil droplets be evenly distributed in the gel matrix,and the interaction between resveratrol and proteins in surimi promoted the formation of gel networks.The average diameter of oil droplets in the emulsion with 0.3% resveratrol was less than 1.5 μm,and the three-dimensional network structure of the gel with 0.3% resveratrol exhibited the smallest pore size and a uniform and dense spatial hierarchy.Therefore,safflower seed oil emulsion loaded with resveratrol could improve the gel characteristics of N.virgatus surimi and enhance the oxidative stability of the gel,which will be useful for the development of new surimi products.