南极磷虾（Euphausia superba）油高内相乳液改善了鱼糜凝胶的脂质品质和凝胶性能。
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel.
机构信息
National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic.
出版信息
Food Chem. 2023 Oct 15;423:136352. doi: 10.1016/j.foodchem.2023.136352. Epub 2023 May 11.
In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated. It is found that HIPEs-added groups exhibited higher gel strength and lower cooking loss than Oil-added counterparts. HIPEs-added groups had higher proportion of capillary water, and microstructure of HIPEs-added gels showed fewer large voids and small size droplets. HIPEs-added groups also showed less pronounced myosin heavy chain band. HIPEs- and Oil-added gels showed > 3500 mg/kg EPA + DHA and 0.4-0.8 mg/kg astaxanthin, and most HIPEs-added groups had higher levels of them but lower TBARS values. Results suggest AKO-HIPEs could reduce the intervention by lipids on myosin crosslinking during gelation, and protect fatty acids and asxtanthin from oxidation due to oxygen-isolation led by their high accumulation. Thus, AKO-HIPEs can be applied to fortify ω-3 PUFA and maintain good gel properties in surimi product.
在这项研究中，南极磷虾油（AKO）制备的高内相比乳液（HIPE）被添加到鱼糜中，考察其对凝胶特性、脂质质量和稳定性的影响。结果发现，添加 HIPE 的组的凝胶强度高于添加油的组，蒸煮损失低于添加油的组。添加 HIPE 的组具有更高比例的毛细水，且 HIPE 添加凝胶的微观结构显示出较少的大空隙和较小的液滴。添加 HIPE 的组肌球蛋白重链带也不那么明显。HIPE 和油添加的凝胶显示出 >3500mg/kg EPA+DHA 和 0.4-0.8mg/kg 虾青素，大多数添加 HIPE 的组具有更高水平的 EPA+DHA 和虾青素，但 TBARS 值较低。结果表明，AKO-HIPE 可以减少脂质对凝胶过程中肌球蛋白交联的干预，并由于其高积累导致的氧隔离作用，保护脂肪酸和虾青素免受氧化。因此，AKO-HIPE 可用于强化 ω-3PUFA 并保持鱼糜制品的良好凝胶特性。
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