Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-05-11 DOI:10.1016/j.foodchem.2023.136352

Yinyin Lv , Xiaosong Sun , Hui Jia , Ruoyi Hao , Mráz Jan , Xianbing Xu , Shengjie Li , Xiuping Dong , Jinfeng Pan

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引用次数: 3

Abstract

In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated. It is found that HIPEs-added groups exhibited higher gel strength and lower cooking loss than Oil-added counterparts. HIPEs-added groups had higher proportion of capillary water, and microstructure of HIPEs-added gels showed fewer large voids and small size droplets. HIPEs-added groups also showed less pronounced myosin heavy chain band. HIPEs- and Oil-added gels showed > 3500 mg/kg EPA + DHA and 0.4–0.8 mg/kg astaxanthin, and most HIPEs-added groups had higher levels of them but lower TBARS values. Results suggest AKO-HIPEs could reduce the intervention by lipids on myosin crosslinking during gelation, and protect fatty acids and asxtanthin from oxidation due to oxygen-isolation led by their high accumulation. Thus, AKO-HIPEs can be applied to fortify ω-3 PUFA and maintain good gel properties in surimi product.

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南极磷虾油高内相乳剂改善了鱼糜凝胶的脂质和凝胶性能

将南极磷虾油(AKO)制备的高内相乳剂(HIPEs)加入到鱼糜中，考察其凝胶性能、脂质和稳定性的影响。结果表明，添加hipes组比添加油组具有更高的凝胶强度和更低的蒸煮损失。添加hipes组的毛细管水比例较高，凝胶微观结构中大空隙较少，液滴较小。添加hipes组肌球蛋白重链带也不明显。HIPEs-和加油凝胶显示>EPA + DHA含量为3500 mg/kg，虾青素含量为0.4 ~ 0.8 mg/kg，且多数添加hips组EPA + DHA含量较高，TBARS值较低。结果表明，AKO-HIPEs可以减少脂质对凝胶过程中肌球蛋白交联的干预，并保护脂肪酸和asxtanthin免受因其高积累而导致的氧隔离氧化。因此，AKO-HIPEs可用于强化鱼糜制品中的ω-3 PUFA并保持其良好的凝胶性能。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.