Song Chunyong, Lin Yufeng, Hong Pengzhi, Liu Huanming, Zhou Chunxia
Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China.
Gels. 2022 Feb 9;8(2):106. doi: 10.3390/gels8020106.
Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased ( < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.
鱼糜制品在水产品加工业中占据重要地位。为提高鱼糜制品的品质和风味，评估了预乳化红花籽油对鱼糜凝胶的质地、持水能力（WHC）、微观结构和风味的影响。随着每100克鱼糜中红花籽油含量增加至2毫升，凝胶的质地和白度得到改善，持水能力增加（P<0.05）。此外，平均直径小于0.10μm的预乳化红花籽油滴均匀分布在凝胶基质中。微观结构和红外光谱分析表明，低含量的预乳化红花籽油作为填充颗粒占据空隙，使凝胶呈现出致密的网络结构。挥发性分析表明，含有预乳化油的凝胶富含挥发性化合物，这主要是由于脂氧合酶的激活导致油的氧化和分解，协同作用产生了凝胶独特的风味。因此，低含量的预乳化红花籽油可用于提高鱼糜制品的品质和风味。这些发现与当前对低脂高蛋白饮食日益增长的兴趣尤为相关。
