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中国精品科技期刊2020
余勤业,丁宁,孙晓悦,等. 氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023110070.
引用本文: 余勤业,丁宁,孙晓悦,等. 氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023110070.
YU Qinye, DING Ning, SUN Xiaoyue, et al. Effect of Oxidized Dihydromyricetin on the Gel Properpty of Surimi from Silver Carp (Hypophthalmichthys molitrix)[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110070.
Citation: YU Qinye, DING Ning, SUN Xiaoyue, et al. Effect of Oxidized Dihydromyricetin on the Gel Properpty of Surimi from Silver Carp (Hypophthalmichthys molitrix)[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110070.

氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响

Effect of Oxidized Dihydromyricetin on the Gel Properpty of Surimi from Silver Carp (Hypophthalmichthys molitrix)

  • 摘要: 为了研究氧化二氢杨梅素(oxidized dihydromyricetin,oDMY)对鱼糜凝胶特性的影响,分析了添加不同浓度(0%、0.15%、0.30%、0.45%、0.60%)的oDMY后,鲢鱼鱼糜凝胶的凝胶强度、流变特性、持水力、微观结构、蛋白二级结构、粒径分布以及色泽和感官特性的变化。研究结果显示,添加oDMY后,鱼糜凝胶在形成的过程中蛋白质的β-折叠相对含量增加,蛋白聚集使粒径增大,从而形成了更致密、孔洞更小的凝胶网络结构,同时鱼糜凝胶的持水力也得到了提高。随着oDMY质量浓度的增加,鱼糜凝胶的破断力和凹陷度增大,尤其是在0.45%浓度时鱼糜凝胶的破断力最高。动态流变性测试结果进一步表明,oDMY还具有一定的延缓凝胶劣化作用。使用oDMY会降低鱼糜凝胶的白度,但在较低浓度下,对颜色的影响仍在可接受范围内,并且oDMY对鱼糜凝胶的风味改善起到了积极的作用。综合来看,添加0.45%的oDMY可以有效改善鲢鱼鱼糜凝胶的特性,为新型鱼糜制品的开发提供了有价值的参考依据。

     

    Abstract: This study aimed to investigate the effect of oxidized dihydromyricetin (oDMY) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. The changes in gel strength, rheological properties, water-holding capacity, microstructure, protein secondary structure, particle size distribution, color, and sensory properties of surimi gels were analyzed after adding different concentrations (0%, 0.15%, 0.30%, 0.45%, 0.60%) of oDMY. The results showed that the addition of oDMY increased the relative content of β-sheet proteins during the gel formation process, leading to larger particle size due to protein aggregation, and consequently resulting in a denser gel network structure with smaller pores. Furthermore, the water-holding capacity of the surimi gels was improved by the addition of oDMY. As the concentration of oDMY increased, the breaking force and deformation of the surimi gels increased, especially at the concentration of 0.45%, which exhibited the most significant enhancement in breaking force. Dynamic rheological tests further demonstrated that oDMY had a certain delaying effect on gel deterioration. The addition of oDMY resulted in a decrease in whiteness of the surimi gels. However, at lower concentrations, the impact on color remained within an acceptable range, and oDMY positively contributed to the flavor improvement of the surimi gels. Overall, the addition of 0.45% oDMY effectively improved the characteristics of silver carp surimi gels, providing valuable reference for the development of novel surimi products.

     

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