Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Food Chem. 2023 Mar 1;403:134424. doi: 10.1016/j.foodchem.2022.134424. Epub 2022 Sep 27.
In this study, surimi products rich in lipids were prepared by using myofibril protein (MP) emulsion gel as carriers. The MP emulsion gel (MP concentration, c = 1.5%, oil fraction, ø = 0.68) was prepared by one-step homogenization. The emulsion gel maintained a high elastic modulus (G') after heating and freezing treatment. Confocal laser scanning microscopy revealed that the structure of the emulsion gel was a hybrid network consisting of polymers of cross-linked MP and aggregated protein-stabilized emulsion (W/O/W multiple structures) droplets. The double emulsification of the emulsion gel and MP stabilized the oil droplets in the surimi product, preventing water and oil from leaching out. The microstructure also showed smaller gaps between MPs with increased porosity, while oil droplets were stably embedded in the surimi gel matrix. Moreover, adding MP emulsion gel significantly reduced the surimi gel strength compared to adding oil directly (p < 0.05).
本研究以肌原纤维蛋白（MP）乳液凝胶作为载体，制备富含脂质的鱼糜制品。MP 乳液凝胶（MP 浓度 c=1.5%，油分数 ø=0.68）通过一步匀浆制备。经加热和冷冻处理后，乳液凝胶仍保持较高的弹性模量（G'）。共焦激光扫描显微镜显示，乳液凝胶的结构为聚合物交联的 MP 和聚集的蛋白稳定乳液（W/O/W 多重结构）液滴的混合网络。乳液凝胶的二次乳化和 MP 稳定了鱼糜制品中的油滴，防止了水和油的渗出。微观结构还显示，随着孔隙率的增加， MPs 之间的间隙更小，而油滴则稳定地嵌入鱼糜凝胶基质中。此外，与直接添加油相比，添加 MP 乳液凝胶显著降低了鱼糜凝胶的强度（p<0.05）。
