柠檬醛纳米乳液对鲅鱼鱼糜凝胶品质及贮藏稳定性的影响

Effects of citral nano emulsion on the quality and storage stability of Spanish mackerel surimi gel

目的添加不同浓度柠檬醛纳米乳液(0.35%~0.55%,添加量为3%)制备鲅鱼鱼糜,探究柠檬醛纳米乳液对鲅鱼鱼糜凝胶品质及贮藏稳定性的影响。方法测定鱼糜的凝胶性能、微观结构、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、抗氧化能力以及菌落总数。结果柠檬醛纳米乳液的添加提高新鲜鲅鱼鱼糜的凝胶强度、持水性以及质构特性(P<0.05),降低蒸煮损失率(P<0.05),且凝胶网络结构致密有序,孔洞较小,表面光滑。当柠檬醛纳米乳液浓度为0.45%时,新鲜鱼糜凝胶品质最好。此外,在贮藏过程中,各处理组鱼糜的持水性、蒸煮损失、抗氧化能力、TVB-N值和菌落总数均优于对照组,表现最佳为0.45%组。结论柠檬醛纳米乳液的加入能够提高鲅鱼鱼糜的凝胶性能,增强鱼糜在贮藏过程中的抗氧化能力,抑制鱼糜中微生物的生长,为进一步改善鱼糜凝胶品质提供参考。

Objective To explore the effects of citral nano emulsion on the quality and storage stability of Spanish mackerel surimi gel,adding different concentrations of citral nano emulsion(0.35%-0.55%,the addition amount was 3%)to prepare Spanish mackerel surimi.Methods The gel properties,microstructure,total volatile basic nitrogen(TVB-N)value,antioxidant capacity and total number of colonies of surimi were determined.Results The addition of citral nano emulsion improved the gel strength,water holding capacity and texture properties of fresh Spanish mackerel surimi(P<0.05)and reduced the cooking loss rate(P<0.05),and the gel network structure was dense and orderly,with small holes and smooth surface.When the concentration of scitral nano emulsion was 0.45%,surimi gel possessed the best quality.In addition,during the storage period,water-holding capacity,cooking loss rate,oxidative stability,TVB-N value and total bacterial count of surimi were better in the treatment groups compared with the control group,and the best performance was 0.45%group.Conclusion The addtion of citral nano emulsion can improve the gel properties of Spanish mackere surimi,enhance the antioxidant ability of the surimi during storage,and inhibit growth of microorganism in surimi,thus providing a reference for further improving the gel quality of surimi.