食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 260 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039196

研究报告

高压微射流参数对虾油凝胶构建的影响及油凝胶的应用

  • 苏雨曈 ,
  • 余进祥 ,
  • 傅雪军 ,
  • 郭全友 ,
  • 魏帮鸿 ,
  • 包海蓉 ,
  • 胡火根
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(江西省水生生物保护救助中心,江西 九江,330029)
    3(中国水产科学院研究院 东海水产研究所,上海,200090)
第一作者：硕士研究生(包海蓉副教授和胡火根研究员为共同通信作者,E-mail:hrbao@shou.edu.cn;1361147127@qq.com)

收稿日期: 2024-03-12

  修回日期: 2024-03-28

  网络出版日期: 2024-08-02

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Effect of high-pressure microjet parameters on crayfish oleogel construction and application of oleogels

  • SU Yutong ,
  • YU Jinxiang ,
  • FU Xuejun ,
  • GUO Quanyou ,
  • WEI Banghong ,
  • BAO Hairong ,
  • HU Huogen
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Jiangxi Aquatic Biology Protection and Rescue Center, Jiujiang 330029, China)
    3(East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)

Received date: 2024-03-12

  Revised date: 2024-03-28

  Online published: 2024-08-02

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摘要

该文旨在研究射流压力和循环次数对构建虾油凝胶的影响,再将制备的油凝胶按不同添加比例替代复合龙虾肠中的动物脂肪。结果表明,随着射流压力从40 MPa增加至160 MPa,乳液粒径和油凝胶油损失率逐渐减小,电位绝对值和油凝胶硬度逐渐增大,射流压力为120 MPa和160 MPa时各指标无显著性差异;随着循环次数从1次增加至7次,乳液粒径和油凝胶油损失率呈现先减小后增大的趋势,电位绝对值和油凝胶硬度呈现先增大后减小的趋势,在循环次数为5次时各指标效果达到最佳,油凝胶硬度为(13.38±0.48) N,油损失率为6.30%;通过对复合龙虾肠的凝胶强度、持水性、蒸煮损失、质构、色泽、流变特性、感官品质等进行测定,对比油凝胶替代动物脂肪的4种不同比例对复合龙虾肠品质的影响。结果表明,替代比例为25%时,各项指标与对照组无显著性差异,适宜作为复合龙虾肠中动物脂肪的替代比例。

关键词： 动态高压微射流技术; 乳液模板法; 虾油凝胶; 脂肪替代物; 复合龙虾肠

本文引用格式

苏雨曈 , 余进祥 , 傅雪军 , 郭全友 , 魏帮鸿 , 包海蓉 , 胡火根 . 高压微射流参数对虾油凝胶构建的影响及油凝胶的应用[J]. 食品与发酵工业, 2024 , 50(14) : 260 -269 . DOI: 10.13995/j.cnki.11-1802/ts.039196

Abstract

This study aimed to investigate the effects of jet pressure and the number of cycles on the construction of crayfish oleogel and the prepared oleogel replaced the animal fat in the composite lobster sausage with different additive ratios.Results showed that with the increase of jet pressure from 40 MPa to 160 MPa, the emulsion particle size and oil loss rate of the oil gel gradually decreased, the absolute value of potential and the hardness of the oil gel increased, and there was no significant difference between the indicators of the jet pressure of 120 MPa and 160 MPa.With the increase of the number of cycles from 1 to 7, the emulsion particle size and oil loss rate of the oil gel showed a tendency to decrease and then increase, and the absolute value of potential and hardness of the oil gel showed a tendency to increase and then decrease.The best results for each index were obtained at 5 cycles, with an oil gel hardness of (13.38±0.48) N and an oil loss rate of 6.30%.The gel strength, water retention, cooking loss, texture, color, dynamic rheological properties, and sensory quality of compound crayfish sausage were measured and the effects of four different ratios of crayfish oil gel replacing animal fat on the quality of compound crayfish sausage were compared.Results showed that when the replacement ratio was 25%, the indicators and the control group were not significantly different, it was suitable to be used as a substitute for animal fat in compound crayfish sausage.

Key words： dynamic high-pressure microjet technology; emulsion templating method; crayfish oil gel; fat substitute; compound crayfish sausage

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