胶原肽-鱼油高内相乳剂的抗冻潜力:增强3d打印鱼糜的冻融稳定性

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
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

摘要

研究了不同浓度(0 ~ 30%)的胶原肽-鱼油高内相乳剂(HIPE)对3d打印鱼糜凝胶冻融稳定性的影响。结果表明,掺入HIPE可通过延缓颜色和质地变化、抑制冰晶生长和保持凝胶结构完整性,有效缓解冻融引起的质量劣化。此外,添加HIPE可显著抑制水分迁移和减少水分损失,其中S-H20 HIPE组表现出最显著的效果:b∗(黄蓝)值的增长率从16.99%下降到11.81%,蒸煮损失显著降低到3.95%,保持了较高的94.10%的不动水含量,将自由水限制在5.06%。微观结构分析表明,经冻融循环后,S-H20基团具有最均匀致密的凝胶网络,二级结构保存较好,具有较高的氢键(I850/I830 = 1.106)和疏水相互作用。因此,HIPE是一种很有前途的天然防冻剂,可以提高3d打印鱼糜产品的冻融稳定性,为HIPE在冷冻食品中的应用提供了新的前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi

Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi
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.
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
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.
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