玉米油乳液对重组罗非鱼肉品质的影响

Effect of corn oil emulsion on the quality of reconstituted tilapia(Oreochromis mossambicus)meat

【目的】提高莫桑比克罗非鱼(Oreochromis mossambicus,以下简称罗非鱼)碎肉的利用率,改善重组罗非鱼肉的品质。【方法】本研究将玉米油乳液添加在重组罗非鱼肉中,通过设置不同的玉米油乳液添加比,测定重组罗非鱼肉的质构、水分活度、持水性、色度、微观结构、低场核磁共振、傅里叶红外光谱等指标,探究玉米油乳液对重组罗非鱼肉的微观、质构特性、外观颜色、水分分布等特性的影响。【结果】(1)玉米油乳液增加了重组罗非鱼肉的硬度、胶着性、咀嚼性和弹性,当添加比为20%时,硬度、胶着性、咀嚼性和弹性最高,但对内聚性无明显影响。(2)玉米油乳液增强了重组罗非鱼肉的白度值和亮度值,降低了红度值和黄度值,在添加比为40%时,白度值和亮度值均最大;同时增强了重组罗非鱼肉蛋白的持水性,降低了水分活度,在添加比为20%时,水分活度最低。(3)添加不同比例玉米油乳液的重组罗非鱼肉均存在同样的特征吸收峰,说明玉米油乳液不会引起重组罗非鱼肉蛋白特征吸收峰的改变,峰强存在较小的差异。扫描电镜结果表明,玉米油乳液使重组罗非鱼肉蛋白微观结构变得更加致密、均匀。【结论】玉米油乳液的添加可以改善重组罗非鱼肉内部的组织结构,并且适当的添加比可以促进鱼肉组织之间紧密的结合,从而改变鱼肉组织的水分分布,提高重组罗非鱼肉的品质。【意义】玉米油乳液有效地改善了重组罗非鱼肉的品质和感官,因而可作为重组罗非鱼肉制品的品质改良剂,改善其凝胶性能和风味,用于开发新型的重组罗非鱼肉产品,为罗非鱼加工碎肉的高值化利用提供新思路。

[Objective]The aim of the study is to improve the utilization rate of Oreochromis mossambicus minced meat and the quality of reconstituted O.mossambicus meat.[Methods]Corn oil lotion was added to the reconstituted O.mossambicus meat at various ratios.The study evaluated the effects of corn oil lotion on the texture,water activity,water retention,color,microstructure,low-field nuclear magnetic resonance,and Fourier transform infrared spectroscopy of the reconstituted O.mossambicus meat.[Results](1)Corn oil lotion increased the hardness,adhesiveness,chewiness,and elasticity of the reconstituted O.mossambicus meat.The optimal addition ratio was 20%,which yielded the highest levels of hardness,adhesiveness,chewiness,and elasticity,with no significant impact on cohesion.(2)The corn oil lotion also improved the whiteness and brightness of the reconstituted O.mossambicus meat,reduced redness and yellowness,and achieved peak whiteness and brightness at a 40%addition ratio.Additionally,it enhanced water retention and reduced water activity,with the lowest water activity observed at a 20%addition ratio.(3)All reconstituted O.mossambicus meats with varying corn oil lotion content exhibited the same characteristic absorption peaks,indicating that the corn oil lotion did not alter the protein’s characteristic absorption peaks.Minor differences in peak strength were observed.Scanning electron microscopy(SEM)results revealed a more uniform and dense microstructure of the fish protein with the addition of corn oil lotion.[Conclusion]The addition of corn oil lotion can improve the internal tissue structure of the reconstituted O.mossambicus meat,and an appropriate addition ratio can enhance the close combination between the fish tissues,thus changing the water distribution of the fish tissues to further improve the quality of the reconstituted O.mossambicus meat.[Significance]Corn oil lotion effectively enhances the quality and sensory attributes of the reconstituted O.mossambicus meat.It can serve as a quality improver for fish meat products,enhancing gel performance and flavor,and contributing to the development of a new type of reconstituted O.mossambicus meat.This approach offers a novel solution for the high-value utilization of processed O.mossambicus meat.