芝麻酚对鱼油酸奶品质及氧化稳定性的影响

Effects of sesamol on the quality and oxidative stability of fish oil yogurt

目的开发含二十二碳六烯酸(docosahexaenoic acid,DHA)鱼油的强化型酸奶,探究芝麻酚对鱼油酸奶品质及氧化稳定性的影响。方法将含芝麻酚的鱼油乳液应用于发酵酸奶中,通过分析酸奶的感官评价、pH、持水力、质构特性、流变特性、自由基清除活性、脂质氧化产物和DHA保留率的变化,探究芝麻酚对鱼油强化酸奶发酵品质和氧化稳定性的影响。结果鱼油乳液的添加对酸奶的pH和自由基清除活性无显著性影响,但降低了感官评价、持水力、硬度、4℃恒温黏度、储能模量、损耗模量和4~30℃变温黏度,加速了脂质氧化。芝麻酚的添加未显著改变含鱼油酸奶的pH,增加了感官评价、持水力、硬度、4℃恒温黏度、储能模量、损耗模量和4~30℃变温黏度,提高了自由基清除活性、脂质氧化稳定性和DHA保留率(81.19%)。结论添加300μmol/L芝麻酚显著改善鱼油酸奶的品质,并提高了酸奶的抗氧化功效,为DHA酸奶产品的开发提供了理论参考。

Objective To develop fortified yogurt containing docosahexaenoic acid(DHA)fish oil,and explore the effects of sesamol on the quality and oxidative stability of fish oil yogurt.Methods The fish oil emulsion containing sesamol was applied to fermented yogurt,and the effects of sesamol on the fermentation quality and oxidative stability of fish oil-fortified yogurt were investigated by analyzing the changes in sensory evaluation,pH,water holding capacity,textural properties,rheological properties,free radical scavenging activity,lipid oxidation products and DHA retention of yogurt.Results The addition of fish oil emulsion had no effects on pH and radical scavenging of yogurt,but reduced sensory evaluation,water holding capacity,hardness,4℃thermostatic viscosity,energy storage modulus,loss modulus and variable temperature viscosity from 4 to 30℃,and accelerated lipid oxidation.The addition of sesamol did not significantly change the pH of fish oil-containing yogurt,increased sensory evaluation,water holding capacity,hardness,thermostable viscosity at 4℃,storage modulus,loss modulus and variable temperature viscosity from 4 to 30℃,and improved radical scavenging activity,lipid oxidation stability and DHA retention(81.19%).Conclusion The addition of 300μmol/L sesamol can improve the quality of fish oil yogurt and enhance the antioxidant efficacy of the yogurt,providing a theoretical reference for the development of DHA yogurt products.