大豆油、亚麻籽油和紫苏籽油对草鱼鱼糜品质的影响

米红波; 王聪; 赵博; 仪淑敏; 励建荣; 黄建联; 丁浩宸; 王琪; 熊善柏

doi:10.13386/j.issn1002-0306.2017.18.012

大豆油、亚麻籽油和紫苏籽油对草鱼鱼糜品质的影响

1. 渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
2. 江南大学食品科学与技术国家重点实验室
3. 福建安井食品股份有限公司
4. 华中农业大学食品科技学院

基金项目:

江南大学食品科学与技术国家重点实验室开放课题资助课题(SKLF-KF-201503)；辽宁省科技攻关项目(2015103020)；

详细信息

作者简介:
米红波 (1986-) , 女, 博士, 讲师, 研究方向:水产品贮藏与加工, E-mail:mihongbo1001@163.com。;

励建荣 (1964-) , 男, 博士, 教授, 研究方向:水产品和果蔬贮藏加工、食品安全, E-mail:lijr6491@163.com。;

中图分类号: TS225.1;TS254.1
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出版历程
- 收稿日期: 2017-02-27

Effects of soybean, flaxseed and perilla seed oils on the quality of grass carp (Ctenopharyngodon idellus) surimi gels

College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products
State Key Laboratory of Food Science and Technology, Jiangnan University
Fujian Anjoy Food Co., Ltd.
College of Food Science and Technology, Huazhong Agricultural University

摘要

摘要: 研究了大豆油、亚麻籽油和紫苏籽油对草鱼鱼糜品质的影响,分析了添加不同含量的植物油后,草鱼鱼糜的色泽、凝胶特性、持水性、蒸煮损失、质构参数和微观结构的变化规律。结果表明,添加植物油可显著增加鱼糜凝胶的白度,但会降低鱼糜的持水性、凝胶强度、硬度、凝聚性和咀嚼性,同时蒸煮损失明显提高,而对弹性、粘着性和回复性影响不大。添加3%的植物油对鱼糜凝胶的微观结构没有显著性影响,尤其是添加3%的紫苏籽油时,草鱼鱼糜凝胶的网络结构相对光滑、平整,并无大的孔洞,而且持水性和凝胶强度下降幅度最低。因此,可以将紫苏籽油添加到鱼糜制品中,提高鱼糜营养价值,改善制品色泽,而不影响其弹性。
- 大豆油 /
- 亚麻籽油 /
- 紫苏籽油 /
- 鱼糜 /
- 品质
Abstract: The effect of soybean, flaxseed and perilla seed oil on quality of grass carp surimi were investigated in this study.The changes of color, gel properties, water holding capacity ( WHC) , cooking loss, texture parameters and microstructure of the surimi gel in the presence of different concentrations of vegetable oil were analyzed. The results indicated that the addition of vegetable oil significantly increased the whiteness and cooking loss of surimi gel, but reduced WHC, gel strength, hardness, cohesiveness and chewiness. There was no significant difference in springiness, cohesiveness and resilience among all the samples.No significant influence was found when 3% vegetable oil was added into surimi gel.Especially for 3% perilla seed oil, the gel network structure of grass carp surimi was relatively smooth and there were no large holes.Meanwhile, the minimum decrease range of WHC and gel strength was found with an addition of 3% perilla seed oil.
- soybean oil /
- flaxseed oil /
- perilla seed oil /
- surimi /
- quality

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