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

doi:10.7506/spkx1002-6630-20211017-178

食品科学 ›› 2022, Vol. 43 ›› Issue (24): 102-109.doi: 10.7506/spkx1002-6630-20211017-178

• 食品化学 • 上一篇

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

宋春勇，洪鹏志，周春霞，钟坦君，刘璐

（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）

发布日期:2022-12-28
基金资助:
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）

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

SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, ZHONG Tanjun, LIU Lu

(1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Published:2022-12-28

摘要/Abstract

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2.0 μm，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1.5 μm，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。

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

Abstract: 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.

Key words: Nemipterus virgatus surimi; safflower seed oil emulsion; resveratrol; gel texture; microstructure; oxidation stability

中图分类号:

TS254.4

宋春勇，洪鹏志，周春霞，钟坦君，刘璐. 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[J]. 食品科学, 2022, 43(24): 102-109.

SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, ZHONG Tanjun, LIU Lu. Effect of Safflower Seed Oil Emulsion Loaded with Resveratrol on the Quality of Nemipterus virgatus Surimi Gel[J]. FOOD SCIENCE, 2022, 43(24): 102-109.

[1]	朱士臣俞杰航金燕丁玉庭周绪霞杨青位正鹏王金梅王金梅. 鱼鳞明胶对鱼糜肌原纤维蛋白的低温保护作用及其机制[J]. 食品科学, 0, (): 0-0.
[2]	邓义佳王润东张宇昊李学鹏季广仁励建荣. 乌虾酱长期发酵过程中细菌群落演替及对生物胺形成的影响[J]. 食品科学, 0, (): 0-0.
[3]	邓义佳，王润东，张宇昊，李学鹏，季广仁，励建荣. 乌虾酱长期发酵过程中细菌群落演替及对生物胺形成的影响[J]. 食品科学, 0, (): 164-173.
[4]	金文刚，赵萍，刘俊霞，兰阿峰，陈德经，裴金金，高瑞昌. 基于GC-MS代谢组学分析大鲵肉冷藏过程中肌肉代谢产物差异[J]. 食品科学, 0, (): 192-201.
[5]	陈旭，余璐涵，蔡茜茜，吴金鸿，刘永乐，黄建联，汪少芸. 低温冷链贮藏对鱼糜凝胶化学作用力和肌原纤维蛋白结构及功能特性的影响[J]. 食品科学, 2022, 43(23): 194-201.
[6]	杨海琦，陈季旺，徐言，田宏伟，廖鄂，王海滨. 冻结及冻藏温度对小龙虾冻藏过程中脂质氧化的影响[J]. 食品科学, 2022, 43(23): 220-227.
[7]	高华倩李向红. 油脂添加对冻融鱼糜凝胶结构和大变形行为的影响[J]. 食品科学, 0, (): 0-0.
[8]	赵萍，金文刚，兰阿峰，刘俊霞，裴金金，陈德经. 基于Illumina MiSeq测序技术分析大鲵肉冷藏过程中微生物菌群演替规律[J]. 食品科学, 2022, 43(20): 172-182.
[9]	王善宇赵玲孙慧慧刘淇曹荣薛勇. 烹饪方式对凡纳滨对虾（Penaeus vannamei）脂质及挥发性物质的影响[J]. 食品科学, 0, (): 0-0.
[10]	韦丽娜李来好郝淑贤黄卉杨贤庆相欢赵永强岑剑伟魏涯. 加热预处理对罗非鱼肉冷冻干燥的影响[J]. 食品科学, 0, (): 0-0.
[11]	安玥琦阮秋凤张学振熊善柏. 六种淡、海水鱼糜制品的滋味特征及其滋味指纹图谱的建立[J]. 食品科学, 0, (): 0-0.
[12]	俞铮葛小通张佳汇王芳李晓燕刘太昂王锡昌. 食品中鲜味的来源及其评价方法[J]. , 0, (): 0-0.
[13]	王瑞，王宇，王一丞，段欣欣，雷鹏，李莎，谷益安，孙良，罗正山，续晓琪，吴文锦，徐虹. ε-聚赖氨酸抗菌涂层制备及在淡水鱼保鲜中的应用[J]. 食品科学, 2022, 43(19): 217-222.
[14]	郭薇丹，周湘人，徐莉娜，付湘晋. 冷藏对草鱼肉超微结构及代谢物的影响[J]. 食品科学, 2022, 43(19): 232-240.
[15]	俞铮，葛小通，张佳汇，王芳，李晓燕，刘太昂，王锡昌. 食品中鲜味的来源及其评价方法[J]. 食品科学, 2022, 43(19): 338-347.

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

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

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价