Effect of Ethyl Ester Fish Oil on Physicochemical Properties and Flavor of Surimi Products

被引：0
|
作者：
Zhai L. [1 ,2 ,3 ]
Chen K. [1 ,2 ,3 ]
Jin R. [1 ,2 ,3 ]
Liu Z. [4 ]
机构：
[1] Institute of Sea Food, Zhejiang Gongshang University, Hangzhou
[2] The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou
[3] Collaborative Innovation Center of Seafood Deep Processing, Dalian
[4] Design Innovation Center, China Academy of Art, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 03期
关键词：
Chemical force; Ethyl ester fish oil; Surimi seafood; Volatile flavor component;
D O I：
10.16429/j.1009-7848.2022.03.019
中图分类号：
学科分类号：
摘要：
Ethyl ester fish oil mainly enhanced the gel strength by enhancing the hydrophobic interaction between proteins and conduced to the formation of disulfide bonds, and did not enhanced the endogenous TG enzyme. In order to determine the effects of ethyl ester fish oil with different additive amount on the gel quality of surimi were studied and gel strength, texture profile analysis (TPA) parameters, whiteness, water-holding capacity and volatile flavor component were used as the indicators of gel quality. The mechanism of action was preliminarily studied by using the intermolecular forces of protein and SDS-PAGE. When the addition amount of ethyl ester fish oil was 1.2%, the sample had the maximum gel strength and the highest texture characteristics, while the whiteness decreased. As the addition of ethyl ester fish oil increasing, the loss of unsaturated fatty acids were increasing during the heat treatment process. Ethyl ester fish oil could increase the fishy flavor of surimi gels, but it is still acceptable. The FTIR results show that the ethyl ester fish oil has no effect on the structure of surimi gel protein. Therefore, adding 1.2% ethyl ester fish oil could effectively improve the gel quality of surimi. The results can provide a theoretical basis for the production of high-quality surimi products. © 2022, Editorial Office of Journal of CIFST. All right reserved.
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页码：159 / 168
页数：9
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