乙酯型鱼油对鱼糜制品理化特性和风味的影响

Effect of Ethyl Ester Fish Oil on Physicochemical Properties and Flavor of Surimi Products

乙酯型鱼油主要通过增强蛋白间疏水作用力增强凝胶强度,并有利于二硫键的形成,而对内源性转谷氨酰胺酶(TGase)不起作用。为确定乙酯型鱼油添加量对鱼糜凝胶品质的影响,测定凝胶强度、质构特性、白度、持水和挥发性风味等指标,通过蛋白分子间作用力和凝胶电泳方法测定添加效果并分析其作用机理。结果表明:乙酯型鱼油添加量为1.2%时凝胶强度达到最大值,具有较高的质构特性,然而导致白度降低。随着乙酯型鱼油添加量的增加,热处理过程中不饱和脂肪酸损失量也会增加。气相色谱-质谱结果表明:乙酯型鱼油会增加鱼糜凝胶的腥味成分,尚在可接受范围。红外光谱结果表明:乙酯型鱼油对鱼糜凝胶蛋白结构无影响。经综合比较,乙酯型鱼油添加量为1.2%时鱼糜凝胶品质得到改善。本研究结果为提高鱼糜制品品质及生产研发提供理论依据。

Ethyl ester fish oil mainly enhanced the gel strength by enhancing the hydrophobic interaction between proteins and conduced to the formation of disulfide bonds,and did not enhanced the endogenous TG enzyme.In order to determine the effects of ethyl ester fish oil with different additive amount on the gel quality of surimi were studied and gel strength,texture profile analysis(TPA)parameters,whiteness,water-holding capacity and volatile flavor component were used as the indicators of gel quality.The mechanism of action was preliminarily studied by using the intermolecular forces of protein and SDS-PAGE.When the addition amount of ethyl ester fish oil was 1.2%,the sample had the maximum gel strength and the highest texture characteristics,while the whiteness decreased.As the addition of ethyl ester fish oil increasing,the loss of unsaturated fatty acids were increasing during the heat treatment process.Ethyl ester fish oil could increase the fishy flavor of surimi gels,but it is still acceptable.The FTIR results show that the ethyl ester fish oil has no effect on the structure of surimi gel protein.Therefore,adding 1.2%ethyl ester fish oil could effectively improve the gel quality of surimi.The results can provide a theoretical basis for the production of high-quality surimi products.