食品与发酵工业 >

2022 , Vol. 48 >Issue 8: 143 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030103

研究报告

油脂对虾糜凝胶品质的影响

  • 李慧 ,
  • 陈百科 ,
  • 金素莱曼 ,
  • 李孟婕 ,
  • 陈婷婷 ,
  • 张奇秀 ,
  • 包海蓉
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
第一作者:硕士研究生(包海蓉副教授为通信作者,E-mail:hrbao@shou.edu.cn)

收稿日期: 2021-11-16

  修回日期: 2021-12-17

  网络出版日期: 2022-05-18

基金资助

中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)

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Effect of grease and oil on the quality of minced shrimp gel

  • LI Hui ,
  • CHEN Baike ,
  • JIN Sulaiman ,
  • LI Mengjie ,
  • CHEN Tingting ,
  • ZHANG Qixiu ,
  • BAO Hairong
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  • 1(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China)

Received date: 2021-11-16

  Revised date: 2021-12-17

  Online published: 2022-05-18

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摘要

为了得到有效的虾糜品质改良方法,该文将3种动植物油(猪油、大豆油、橄榄油)添加至虾糜中,并对其凝胶品质(色度、流变特性、凝胶强度和质构特性)及结构变化(蛋白二级结构、微观结构)进行研究。同时,模拟虾糜制品(虾滑)的生产制备,通过感官实验评价油脂对虾滑品质的改善效果。结果表明,相比于对照组,添加油脂后虾糜的L*增加、a*降低,储能模量、凝胶强度、硬度、咀嚼度、持水性随着油脂浓度的增加而降低(P<0.05),蛋白质的二级结构构象中α-螺旋含量下降、β-折叠含量上升,虾糜凝胶的三维网状结构受到破坏、变得粗糙多孔,3种油脂对凝胶结构的破坏强度为橄榄油>大豆油>猪油。感官评定结果显示,添加2%~6%(质量分数)猪油和2%(质量分数)大豆油可以使虾滑的口感适中、提升可接受度。该研究可为虾糜制品改良提供一定的理论和实验依据。

关键词： 虾糜; 猪油; 大豆油; 橄榄油; 凝胶强度; 虾糜制品

本文引用格式

李慧 , 陈百科 , 金素莱曼 , 李孟婕 , 陈婷婷 , 张奇秀 , 包海蓉 . 油脂对虾糜凝胶品质的影响[J]. 食品与发酵工业, 2022 , 48(8) : 143 -149 . DOI: 10.13995/j.cnki.11-1802/ts.030103

Abstract

In order to obtain an effective method for improving the quality of minced shrimps, grease and oils (lard, soybean oil, olive oil) were added to minced shrimps, and their gel quality (color, rheological properties, gel strength and texture characteristics) and structural changes (protein secondary structure, microstructure) were measured. At the same time, sensory experiments were used to evaluate the effect of oils on the quality improvement of shrimp slips which were produced by simulating minced shrimp product. Compared with the control group, the brightness of the minced shrimps increased and the redness decreased with the addition of oils. The storage modulus, gel strength, hardness, chewiness, and water holding capacity decreased with the increase of oils concentration (P<0.05), the α-helix content in the secondary structure conformation of the protein decreased, and the β-sheet content increased. The three-dimensional network structure of minced shrimp gel was damaged and became rough and porous. The damage strength of the three oils to the gel structure was olive oil>soybean oil>lard. The sensory evaluation results showed that the addition of 2%-6% lard and 2% soybean oil could make the taste of shrimp smooth and improve the acceptability. This research provides theoretical and experimental basis for the improvement of minced shrimp products.

Key words： minced shrimp; lard; soybean oil; olive oil; gel strength; minced shrimp products

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