蜂蜡添加量对鱼油凝胶宏观性质及微观结构的影响

Effect of Beeswax Addition on the Macroscopic Properties and Microstructureof Sardine Fish Oleogel

鱼油富含高营养价值的ω-3型多不饱和脂肪酸,由于其容易氧化,因此不利于产品的生产和加工。油凝胶具有良好的氧化稳定性、保油性、低脂肪的特点,既满足了降低动物脂肪的需求,又提高了产品品质和营养价值,是高营养、低热量的脂肪替代物。以蜂蜡为凝胶剂,沙丁鱼油作为基础油料制备油凝胶,分析蜂蜡添加量对沙丁鱼鱼油凝胶的外观形态、保油率、质构特性、流变性质及微观结构的影响。结果表明:蜂蜡基鱼油凝胶为β′晶型,添加蜂蜡促使晶体结构的形成,也提高了蜂蜡基鱼油凝胶的保油率、硬度、凝胶强度,且蜂蜡添加量为8%及以上时保油率达到99%。G′不随频率的变化而发生改变,说明蜂蜡基鱼油凝胶是一种强凝胶,静态流变学图像显示该凝胶出现剪切稀化现象。蜂蜡添加量在6%~10%时,蜂蜡基鱼油凝胶与猪油的质构特性与流变行为相似,研究结果为鱼油凝胶替代猪油提供了理论支持。

Fish oil is rich inω-3 polyunsaturated fatty acids with high nutritional value,but it is easy to be oxidized,which is not conducive to the production and processing of products.With the characteristics of good oxidation stability,oil retention and low fat,oleogel not only meets the needs of reducing animal fat,but also improves product quality and nutritional value.It is a fat substitute with high nutrition and low calorie.In this study,beeswax was used as a gelling agent,and sardine oil was used as a base oil to prepare an oil gel.The effects of beeswax addition on the appearance,oil retention rate,texture characteristics,rheological properties and microstructure of sardine fish oil gel were analyzed.The results showed that the beeswax-based fish oil gel wasβ'crystal form.The addition of beeswax promoted the formation of crystal structure,and also improved the oil retention rate,hardness and gel strength of beeswax-based fish oil gel,when the amount of beeswax added is 8%or more,the oil retention rate reaches 99%.G'does not change with the change of frequency.It can be seen that beeswax-based fish oil gel is a strong gel.Static rheological images show that beeswax-based fish oil gel has shear thinning phenomenon.When the amount of beeswax added was 6%-10%,the texture characteristics and rheological behavior of beeswax-based fish oil gel were similar to those of lard,which provided theoretical support for the replacement of lard by fish oil gel.