Liu Qingguan, Huang Xiaobing, Ma Huanta, Qin Xinyi, Hong Pengzhi, Pi Xiaowen, Zhou Chunxia
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China.
Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China.
Foods. 2025 Jan 14;14(2):242. doi: 10.3390/foods14020242.
Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to investigate the effects of incorporating pre-emulsified flaxseed oil with different concentrations of rutin (0, 0.5, 1.5, 2.5, and 3.5%, dissolved in flaxseed oil, /) to surimi on the gelatinization properties, lipid oxidation, and in vitro static simulated digestion characteristics of surimi gels. The results indicated that the addition of 1.5% rutin significantly improved the water-holding capacity and decreased the cooking loss rate of surimi gel ( < 0.05). The results of optical microscopy and scanning electron microscopy showed that the addition of 1.5% rutin promoted a denser network structure of surimi gel. Furthermore, the incorporation of rutin effectively slowed lipid oxidation in pre-emulsified flaxseed oil surimi gel. Compared with the gel group containing only pre-emulsified flaxseed oil, the addition of rutin significantly reduced the levels of volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARSs) in the gel and also mitigated the decline in acidity ( < 0.05). Moreover, the addition of rutin significantly inhibited the decrease in pH of surimi gel during storage ( < 0.05). In vitro static simulated digestion demonstrated that the addition of 1.5% rutin enhanced the protein digestibility from 71.2% to 77.2% of the surimi gel. Therefore, adding pre-emulsified oil containing an appropriate amount of rutin to surimi can not only compensate for the fat loss during the surimi rinsing process but also effectively improve the quality characteristics of surimi gels. This research will provide a theoretical basis for the effective addition of functional lipids in surimi products and the development of nutritious and healthy surimi products.
鱼糜蛋白加工过程中的漂洗会导致必需营养素如脂肪和矿物质的流失。因此，以稳定形式补充功能性脂肪可以弥补鱼糜漂洗过程中的脂肪损失。本研究旨在探讨将不同浓度芦丁（0%、0.5%、1.5%、2.5%和3.5%，溶于亚麻籽油中，/）预乳化亚麻籽油添加到鱼糜中对鱼糜凝胶的糊化特性、脂质氧化及体外静态模拟消化特性的影响。结果表明，添加1.5%芦丁可显著提高鱼糜凝胶的持水能力并降低其煮损失率（P<0.05）。光学显微镜和扫描电子显微镜结果显示，添加1.5%芦丁促进了鱼糜凝胶形成更致密的网络结构。此外，芦丁的加入有效减缓了预乳化亚麻籽油鱼糜凝胶中的脂质氧化。与仅含预乳化亚麻籽油的凝胶组相比，芦丁的添加显著降低了凝胶中挥发性盐基氮（TVB-N）和硫代巴比妥酸反应物（TBARSs）的含量，也减轻了酸度的下降（P<0.05）。此外，芦丁的添加显著抑制了鱼糜凝胶在储存过程中pH值的下降（P<0.05）。体外静态模拟消化表明，添加1.5%芦丁可使鱼糜凝胶的蛋白质消化率从71.2%提高到77.2%。因此，向鱼糜中添加含有适量芦丁的预乳化油不仅可以弥补鱼糜漂洗过程中的脂肪损失，还能有效改善鱼糜凝胶的品质特性。本研究将为在鱼糜制品中有效添加功能性脂质及开发营养健康的鱼糜制品提供理论依据。
