Sun Ying, Sun Jiahui, Zhao Mantong, Zhao Meihui, Shi Haohao, Liu Zhongyuan, Zhang Xueying, Xia Guanghua
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Food Res Int. 2025 Feb;201:115649. doi: 10.1016/j.foodres.2024.115649. Epub 2024 Dec 30.
This study explored the effect of lactoferrin (LF)-stabilized fish oil Pickering high internal phase emulsions (HIPPEs) on the gel property and 3D printing performance of skipjack tuna surimi compared with directly added fish oil. Based on the various environmental stress stability, HIPPEs could remain relatively stable when added to surimi gels. The luminance and whiteness of skipjack tuna surimi gel were significantly (p < 0.05) elevated after adding HIPPEs. Compared with directly added fish oil, the texture properties, gel strength and water holding capacity of surimi gels were notably (p < 0.05) increased after adding HIPPEs, and more free water changed into bound water and non-fluidizable water. Moreover, more α-helix turned into β-sheet, and the disulfide bond content was increased. The microstructure indicated that the tiny oil droplets of HIPPEs were more evenly distributed in the surimi gel network, while directly added fish oil caused the larger droplets aggregation and damaged the gel network structure. Higher viscoelastic modulus and apparent viscosity endowed surimi with better 3D printing accuracy and stability. Consequently, HIPPEs improved the quality of skipjack tuna surimi gel, which could provide a direction for developing of new skipjack tuna products.
本研究探讨了乳铁蛋白（LF）稳定的鱼油皮克林高内相乳液（HIPPEs）与直接添加鱼油相比，对鲣鱼鱼糜凝胶特性和3D打印性能的影响。基于各种环境应力稳定性，当添加到鱼糜凝胶中时，HIPPEs可以保持相对稳定。添加HIPPEs后，鲣鱼鱼糜凝胶的亮度和白度显著（p<0.05）提高。与直接添加鱼油相比，添加HIPPEs后鱼糜凝胶的质地特性、凝胶强度和持水能力显著（p<0.05）增加，更多的自由水转变为结合水和不可流化水。此外，更多的α-螺旋转变为β-片层，二硫键含量增加。微观结构表明，HIPPEs的微小油滴在鱼糜凝胶网络中分布更均匀，而直接添加鱼油会导致较大油滴聚集并破坏凝胶网络结构。较高的粘弹性模量和表观粘度赋予鱼糜更好的3D打印精度和稳定性。因此，HIPPEs改善了鲣鱼鱼糜凝胶的品质，可为新型鲣鱼产品的开发提供方向。
