College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
Food Chem. 2024 Nov 15;458:140188. doi: 10.1016/j.foodchem.2024.140188. Epub 2024 Jun 23.
Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention. The unsaturation degree of fatty acids lowered the mobility of bound water, immobilized water as well as bound fat in the fish oil oleogel, but enhanced the mobility of free water and protons of unsaturated fatty acids. Beeswax addition and oil phase characteristics could enhance β-sheets, disulfide bonds and hydrophobic force to improve the viscoelasticity, gel strength and oil/water retention. Beeswax assembly facilitated the tight micro-sol network and filling effect, and high unsaturation degree promoted the emulsification effect, thus reducing phase transition temperature and juice loss. The study could lay the foundation for development of gelled shrimp meat products with EPA and DHA.
油凝胶由于其结构特性已被用于凝胶鱼糜制品中以替代动物脂肪。研究了鱼油油凝胶的结构特性对肉乳化体系中油/水保持机制的影响。蜂蜡组装提高了油和水的保持能力。脂肪酸的不饱和度降低了结合水、固定水和结合脂肪在鱼油油凝胶中的迁移率，但增强了自由水和不饱和脂肪酸质子的迁移率。蜂蜡的添加和油相特性可以增强β-折叠、二硫键和疏水力，从而提高粘弹性、凝胶强度和油/水保持能力。蜂蜡组装促进了紧密的微溶胶网络和填充效应，高不饱和度促进了乳化作用，从而降低了相变温度和汁液损失。该研究为开发富含 EPA 和 DHA 的凝胶虾类肉产品奠定了基础。
