College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, People's Republic of China.
Food Chem. 2025 Jan 15;463(Pt 2):141259. doi: 10.1016/j.foodchem.2024.141259. Epub 2024 Sep 11.
The effect of oleogels prepared using γ-oryzanol, β-sitosterol and vegetable oils with different unsaturation on the gel properties of surimi was compared. The findings from SEM and optical microscopy demonstrated that direct addition of vegetable oils caused loose surimi gel three-dimensional network structure, which negatively impacted the water holding capacity (WHC) and texture properties. However, oleogels increased the hydrophobic interaction and disulfide bond content, facilitated the transition from α-helix to β-sheet, improving the WHC and gel strength of surimi. Among them, the surimi containing oleogels prepared by linseed oil with the highest polyunsaturated fatty acid (PUFA) content had the highest gel strength and WHC, which were 3936.067 g·mm and 66.77 %, respectively. The results of microstructure showed that linseed oil based oleogels were able to fill the gaps of gel network more uniformly with smaller holes. Therefore, oleogels enriched with PUFA were more effective in enhancing the gel properties of surimi.
比较了使用γ-谷维素、β-谷甾醇和不同不饱和程度的植物油制备的油凝胶对鱼糜凝胶性质的影响。SEM 和光学显微镜的结果表明，植物油的直接添加导致鱼糜凝胶三维网络结构疏松，从而降低了持水能力（WHC）和质构特性。然而，油凝胶增加了疏水性相互作用和二硫键含量，促进了从α-螺旋向β-折叠的转变，从而提高了鱼糜的 WHC 和凝胶强度。其中，含有最高多不饱和脂肪酸（PUFA）含量的亚麻籽油制备的油凝胶使鱼糜的凝胶强度和 WHC 分别达到 3936.067 g·mm 和 66.77%，最高。微观结构的结果表明，亚麻籽油基油凝胶能够更均匀地填充凝胶网络的间隙，形成更小的孔。因此，富含 PUFA 的油凝胶更有效地增强了鱼糜的凝胶性质。
