Food and Fermentation Industries >

2023 , Vol. 49 >Issue 24: 213 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033211

Study on emulsification properties of composite protein system in tuna

  • WANG Jin ,
  • GAO Fei ,
  • JIANG Yan ,
  • FANG Qiaofei ,
  • YU Haixia ,
  • ZHANG Xiaojun
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  • 1(Food and Medicine School, Zhejiang Ocean University, Zhoushan 316022, China)
    2(Zhejiang Retronx Foodstuff Industry Co.Ltd., Zhoushan 316100, China)
    3(Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China)
    4(Marine Fisheries Research Institute of Zhejiang Province, Zhoushan 316021, Chin)

Received date: 2022-08-08

  Revised date: 2022-09-30

  Online published: 2024-01-17

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Abstract

To improve the functional properties of tuna muscle protein and improve the stability of tuna chyle, the effects of oil, soy protein, and whey protein on the whiteness, water-holding capacity, particle size, emulsifying activity, and emulsifying stability of chyle were studied by single factor experiment, the formulation parameters to improve the stability of chylous emulsion were optimized by response surface methodology. Results showed that the water-holding capacity of tuna chylum increased by adding oil, but too much oil made the chylum system too thin. The water-holding capacity of the chylum system decreased. When the mass fraction was more than 20%, the oil precipitated, the particle size reached 695.01 nm, and the emulsification stability was reduced. The addition of oil, soy protein, and whey protein had significant effects on the emulsifying activity and emulsifying stability of tuna surimi (P<0.05), the best formula for improving the stability of chylous liquid was 9.41% oil, 1.47% soy protein, and 2.99% whey protein. The emulsifying activity was 96.10 mL/g and the emulsifying stability was 74.55%, chylous liquid had good stability and was not easy to separate water.

Key words： tuna; celiac liquid; compound proteins; emulsifying activity; emulsion stability

Cite this article

WANG Jin , GAO Fei , JIANG Yan , FANG Qiaofei , YU Haixia , ZHANG Xiaojun . Study on emulsification properties of composite protein system in tuna[J]. Food and Fermentation Industries, 2023 , 49(24) : 213 -219 . DOI: 10.13995/j.cnki.11-1802/ts.033211

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