Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China.
J Texture Stud. 2023 Oct;54(5):693-705. doi: 10.1111/jtxs.12759. Epub 2023 Apr 29.
Pork fat (PF) is a necessary ingredient in making traditional fish cakes (TFCs), which contains saturated fatty acids with potential health concerns. While linseed oil (LO) containing α-linolenic acid is a potential nutrient-enhancing fat substitute. In this study, the effect of pork fat and linseed oil level on gel quality, sensory characteristics, microstructure, and protein conformation of TFCs were characterized. Results showed that the TFCs with 30% pork fat (wt/wt) had the highest gel strength. Additionally, sensory evaluation determined that TFCs with 30% pork fat scored the best by a sensory panel with high gel strength, water-holding capacity, and fresh and sweet taste. The gel strength, chewiness, and hardness of nutrient-enriched fish cakes with 20% linseed oil replaced for pork fat were higher than that only with pork fat (wt/wt) without changing in tenderness and elasticity. Visual results showed that the network was uniform at a moderate level of linseed oil addition (20% LO/PF replacement ratio). The results of this study provided technical guidelines for standardizing the TFC manufacture processes, and useful insight for the development of fish cakes with reduced animal fat content for additional health benefits for consumers.
猪油（PF）是制作传统鱼饼（TFCs）的必要原料，其中含有饱和脂肪酸，可能对健康造成影响。而亚麻籽油（LO）含有α-亚麻酸，是一种具有潜在营养价值的脂肪替代品。本研究旨在探讨猪油和亚麻籽油水平对 TFCs 凝胶品质、感官特性、微观结构和蛋白质构象的影响。结果表明，含 30%猪油（wt/wt）的 TFCs 具有最高的凝胶强度。此外，感官评价结果表明，含有 30%猪油的 TFCs 在高凝胶强度、持水能力和新鲜甜味方面得分最高，由感官小组评定。用 20%亚麻籽油替代部分猪油（wt/wt）制作的营养丰富的鱼饼的凝胶强度、咀嚼性和硬度均高于仅含猪油（wt/wt）的鱼饼，而嫩度和弹性没有变化。视觉结果表明，在适度添加亚麻籽油（20% LO/PF 替代率）的情况下，网络均匀。本研究结果为 TFC 生产工艺的标准化提供了技术指导，也为开发富含鱼类且脂肪含量降低的鱼饼以满足消费者的健康需求提供了有用的见解。
