不同功能性油脂与斩拌时间处理下鱼糜凝胶品质特性及风味比较

Quality Characteristics and Flavors of Surimi Gels Treated with Different Functional Oils and Chopping Times

摘要:

为了探究功能性油脂（山茶油、大豆油、鱼油）及斩拌时间对鱼糜凝胶品质的影响，该研究以冷冻阿拉斯加狭鳕鱼糜为原料，测定其微观结构、质构、水分状态、蛋白质结构等物化指标及风味特征的变化。结果表明，鱼糜凝胶在斩拌4 min获得较佳理化特性，然而斩拌时间对鱼糜凝胶蛋白质二级结构和风味特征变化的影响并不明显（P>0.05）。相同斩拌时间下，添加功能性油脂可显著改善鱼糜凝胶的品质（P<0.05），油脂-鱼糜凝胶白度、持水性较对照组分别提高约16.15%与5.44%。添加功能性油脂使鱼糜凝胶蛋白质中α-螺旋结构减少，β-折叠结构增加，促进蛋白质之间的疏水作用力与二硫键交联，形成更加致密的鱼糜凝胶网络结构。此外，气相色谱-离子迁移谱（GC-IMS）结果显示，功能性油脂的添加改变鱼糜凝胶中挥发性化合物的种类和含量，使其整体风味更加丰富。综上，通过添加功能性油脂并控制斩拌时间可有效改善鱼糜凝胶品质，研究结果可为功能性油脂的开发及其在鱼糜凝胶产品中的应用提供理论基础。

Abstract:

The effects of functional oils (camellia, soybean, and fish oils) and chopping time on the quality of Alaska pollock surimi gel, including physical and chemical indices, including microstructure, textural properties, moisture status, and protein structure, were evaluated in conjunction with the flavor profile. The optimal physicochemical characteristics of the surimi gel were achieved after 4 min of chopping. However, the protein secondary structure and flavor characteristics of the surimi gel were not significantly affected by variations in chopping time (P>0.05). With the same chopping time, the incorporation of functional oils significantly improved the quality of the surimi gel (P<0.05). Furthermore, the whiteness and water-holding capacity of the oil-surimi group increased by 16.15% and 5.44%, respectively, compared with the control group. The inclusion of oils reduced the α-helix and β-sheet structures of the surimi gel proteins, fostering hydrophobic interactions and disulfide bond cross-linking, which contributed to the formation of a denser gel network. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) indicated that the type and concentration of the volatile compounds were altered by functional oils, thereby enriching the overall flavor profile. The results suggest that the addition of functional oils and specific chopping times can significantly enhance the quality of surimi gels, providing a theoretical basis for the development and application of functional oils in surimi gel products.