摘要
将乳化的猪油和玉米油以不同比例(1%、2%、3%)添加到罗非鱼肌原纤维蛋白复合凝胶中,并对凝胶强度、凝胶白度、凝胶持水力、微观结构进行研究。当油脂添加量为1%或2%时,乳化玉米油-肌原纤维蛋白复合凝胶的凝胶强度显著(p<0.05)低于猪油-肌原纤维蛋白复合凝胶的凝胶强度,但显著(p<0.05)高于对照组。此添加水平时,乳化玉米油-肌原纤维蛋白复合凝胶的持水性、凝胶白度也比对照组显著提高。凝胶微观结构表明,没有添加乳化油脂的肌原纤维蛋白凝胶的三维空间结构中存在大量的空隙,但添加之后孔隙明显减少,说明一部分乳化油脂的颗粒填充于蛋白的空间结构中。这一结果与添加油脂的复合凝胶可以提高凝胶强度、持水力相吻合。实验结果说明,在鱼糜制品加工过程中,用经过乳化的玉米油代替猪油是可行的。
Emulsified lard and corn oil（1%,2%,3%） was added to tilapia myofibrillar protein to form composite gels. The textural properties of lipid-myofibrillar protein composite gels were compared to investigate the feasibility of using corn oil to replace lard. and the strength,the gel whiteness,the gel water holding capacity,the microstructure of composite gels were researched. It was found that when oil dosage was 1% or 2%,the gel strength of corn oil-myofibrillar protein composite gel was significant（p0.05） lower than lard-myofibrillar protein composite gel, but still significant（ p〈0. 05） higher than the control group. It was also could be concluded that the gel water holding capacity,gel whiteness also significantly higher than the control group.Microstructure observation demonstrated that there were many voids in the three-dimensional structure of myofibrillar protein gels without the adding of emulsified oil and the pore was significantly reduced with the adding of emulsified oil,indicating that part of the emulsified oil particles filled in the spatial structure of the protein. This result coincided with that composite gel with the adding of fat could can increase the gel strength,water holding capacity. The experimental results showed that,it was possible that lard could be instead of corn oil in surimi products processing production process.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第2期121-125,共5页
Science and Technology of Food Industry
基金
福建省自然科学基金项目(2012J05046)
第51批博士后基金一等资助项目(2012M510199)
福建省教育厅A类科技计划项目(JA11327)
国家自然科学基金(31271837)
关键词
油脂
罗非鱼
肌原纤维蛋白
质构性质
微观结构
oil
tilapia
myofibrillar protein
textural properties
microstructure
