Yunuo Zhou , Shanshan Lu , Hongyuan Chen , Yuan Xu , Fawen Yin , Bin Zhang , Zhisheng Pei , Longteng Zhang , Dayong Zhou , Chuan Li , Jun Cao
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引用次数: 0
Abstract
The effects of various concentrations (0–30 %) of collagen peptide-fish oil high internal phase emulsion (HIPE) on the freeze-thaw stability of 3D-printed surimi gels were investigated. The results demonstrated that HIPE incorporation effectively alleviated freeze-thaw-induced quality deterioration by retarding color and texture changes, inhibiting ice crystal growth, and preserving gel structural integrity. Furthermore, HIPE addition significantly suppressed water migration and reduced moisture loss, with the S-H20 HIPE group exhibiting the most remarkable outcomes: the increase rate of b∗ (yellow-blue) value decreased from 16.99 % to 11.81 %, significantly reducing cooking loss to 3.95 %, maintaining a high immobile water content of 94.10 %, and limiting free water to 5.06 %. Microstructural analysis revealed that the S-H20 group possessed the most uniform and dense gel network after the freeze-thaw cycles, the secondary structure was well-preserved, and retained high hydrogen bonding (I850/I830 = 1.106) and hydrophobic interactions. Thus, HIPE is a promising natural antifreeze that improves the freeze-thaw stability of 3D-printed surimi products, providing a new prospect for applying HIPE in frozen foods.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.