Gao Xia, Pei Zhisheng, Yi Xiangzhou, Zhang Xuan, He Dongxue, Feng Zilan, Xia Guanghua, Shen Xuanri
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China.
School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China.
Food Chem X. 2024 Jul 15;23:101635. doi: 10.1016/j.fochx.2024.101635. eCollection 2024 Oct 30.
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network. The formation of the oleogels network primarily relies on the tensile intramolecular or intermolecular hydrogen bonds between DCF and corn oil. The oleogels displayed oil binding capacity of up to 96.95% and exhibited favorable mechanical and rheological properties. Efforts were undertaken to integrate the acquired oleogels into silver carp surimi to create oil-fortified surimi products. Adding oleogels significantly enhanced the gel strength, texture, and water-holding capacity of surimi compared to adding corn oil. Especially, oleogels containing 5.0 % (w/v) DCF concentration elevated the lipid content in the surimi and preserved the gel and texture properties. Therefore, incorporating oleogels in surimi presents a potential solution for enhancing the nutritional content of surimi products.
本研究考察了基于脱脂椰子粉（DCF）的油凝胶对鱼糜品质的影响。显微镜分析表明，DCF中存在的膳食纤维可作为油凝胶网络的主要结构。油凝胶网络的形成主要依赖于DCF与玉米油之间的分子内或分子间拉伸氢键。该油凝胶的油结合能力高达96.95%，并表现出良好的机械和流变性能。研究人员致力于将获得的油凝胶整合到鲢鱼鱼糜中，以制作富含油脂的鱼糜产品。与添加玉米油相比，添加油凝胶显著提高了鱼糜的凝胶强度、质地和持水能力。特别是，DCF浓度为5.0%（w/v）的油凝胶提高了鱼糜中的脂质含量，并保留了凝胶和质地特性。因此，在鱼糜中加入油凝胶是提高鱼糜产品营养成分的一种潜在解决方案。
