CN114376169A - 一种具有降血脂功效的鱼糜重组制品及其制备方法 - Google Patents
一种具有降血脂功效的鱼糜重组制品及其制备方法 Download PDFInfo
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- CN114376169A CN114376169A CN202110657976.6A CN202110657976A CN114376169A CN 114376169 A CN114376169 A CN 114376169A CN 202110657976 A CN202110657976 A CN 202110657976A CN 114376169 A CN114376169 A CN 114376169A
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- minced fillet
- fish oil
- ethyl ester
- ester type
- type fish
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Abstract
本发明提供了一种具有降血脂功效的鱼糜重组制品,通过在冷冻鱼糜中添加精炼提纯的乙酯型鱼油,同时添加维生素E和酪蛋白肽,使制备的鱼糜凝胶具备高凝胶强度和持水度,更好的凝胶质构特性,风味佳,同时富含EPA和DHA,且EPA和DHA含量长期稳定,找到了最佳的乙酯型鱼油精炼提纯的方法,经精炼提纯的乙酯型鱼油、并添加维生素E和酪蛋白肽,制备的鱼糜重组制品喂养生物体时,具备优良的降血脂功效,能显著降低生物体血清中总胆固醇和甘油三酯的含量。
Description
本申请主张中国在先申请,申请号:202011140946X,申请日2020年10月22日的优先权;其所有的内容作为本发明的一部分。
技术领域
本发明属于水产食品加工领域,具体涉及一种具有降血脂功效的鱼糜重组制品及其制备方法。
背景技术
鱼糜是鱼体经采肉、漂洗、脱水、精滤等加工工序而制得的浓缩肌原纤维蛋白。为提高冷冻鱼糜的储存稳定性和质量特性,漂洗工艺中鱼体内大量DHA和EPA等功能性脂类物质被除去,导致生产出的鱼糜制品功能性大量流失。并且,脂类对于维持肉糜制品的质地和流变特性、产生独特风味和增加高营养价值是必不可少的,肉糜中缺乏脂质会产生令人不适的橡胶触感。因此,外源性脂肪/油总是作为原料回填到鱼糜中,以改善鱼糜制品品质。鱼糜制品以其高蛋白高弹性,一直作为老年人补充蛋白质的重要食物,其研究发展也一直从蛋白质的营养性发展,对于鱼糜制品中增加功能性脂质的发展缓慢。而且传统鱼糜制品中一般加入植物油和肥膘等来增强鱼糜制品凝胶强度。
近年来,健康认知方面的最新发展提高了对功能性海产品的需求,ω-3多不饱和脂肪酸其主要功能性成分为二十碳五烯酸(Eicosapentaenoic Acid,简称EPA)和二十二碳六烯酸[Docosahexaenoic Acid,简称DHA]。EPA具有“血管清道夫”之称,对胆固醇和血脂等有降解作用,可降低老年痴呆及动脉硬化等疾病患病率。DHA不仅在人类健康方面发挥着不可或缺的作用,对人脑神经和视觉系统的发育也起着重要作用,享有“脑黄金”的美誉。天然状态下ω-3多不饱和脂肪酸油(EPA和DHA)主要以甘油三酯的形式存在于深海鱼油中,但其含量通常只有30%左右,不能满足消费者需求。同时由于EPA和DHA由于含有不饱和键,极不稳定,易分解,难以实现对鱼糜制品的功能性要求。
现有的鱼糜重组制品,通常存在凝胶强度不高、持水性不高、凝胶质构特性差、风味欠佳等问题,而且鱼糜凝胶中添加的EPA和DHA易分解,难以实现消费者所期望的降血脂的效果。因此急需找到一种凝胶强度高,持水性高,风味佳,并且能具备优异的降血脂效果的鱼糜制品。
发明内容
为解决上述问题,本发明提供了一种具有降血脂功效的鱼糜重组制品,通过在冷冻鱼糜中添加精炼提纯的乙酯型鱼油,同时添加维生素E和酪蛋白肽,使制备的鱼糜凝胶具备高凝胶强度和持水度,风味佳,同时富含EPA和DHA,且EPA和DHA含量长期稳定,具备优良的降血脂功效,能显著降低生物体血清中总胆固醇和甘油三酯的含量。
一方面,本发明提供了一种鱼糜重组制品,包括鱼糜和乙酯型鱼油,所述乙酯型鱼油需经精炼提纯。
本发明所述的乙酯型鱼油的制备方法包括:先进行原油精制,分别是脱胶、脱酸、脱色、脱臭;再将精制的鱼油通过与乙醇进行酯交换,从而制得乙酯型鱼油。
在一些方式中,乙酯型鱼油的制备方法具体步骤是:100g鱼油与30g无水乙醇混合,其中加入0.6gNaOH作为催化剂,最终乙酯型鱼油得率为92%。
进一步地,本发明采用的乙酯型鱼油是海洋鱼类废弃物提取。
在一些方式中,所述鱼糜为FF级冷冻鱼糜。
发明人经过大量研究证明,在冷冻鱼糜中添加乙酯型鱼油,不仅能够改善鱼糜制品的凝胶性能,还能明显提升鱼糜凝胶的质构特性,且不会影响内源性TG酶的活性,从而不会影响肌球蛋白重链(MHC)、肌动蛋白和原肌球蛋白的含量,使制得的鱼糜凝胶风味更好。
所述的乙酯型鱼油需经精炼提纯,经过精炼提纯工艺能使乙酯型鱼油中的EPA和DHA进一步富集,从而制得富含EPA和DHA的鱼糜凝胶。
进一步地,所述鱼糜重组制品还包括维生素E和酪蛋白肽。
维生素E是一种脂溶性维生素,是一种抗氧化剂。
酪蛋白肽具有较强的抗氧化能力;且酪蛋白肽分子量低,易于吸收。
研究证明,在鱼糜重组制品中进一步添加维生素E和酪蛋白肽,不仅能使制得的鱼糜凝胶更加稳定,保持更好的质构特性和持水性,同时还能使鱼糜凝胶中的高含量的EPA和DHA保持长期稳定,不易分解,并且使鱼糜凝胶具有更长的保质期。
进一步地,所述乙酯型鱼油为鱼糜重量的0.8%-1.6%,乙酯型鱼油中的EPA含量为14-15%。
进一步地,维生素E的含量是鱼糜重量的0.5%-1%;所述酪蛋白肽的含量是鱼糜重量的0.5%-1%。
进一步地,还包括食盐,所述食盐为鱼糜重量的2.0%。
另一方面,本发明提供了一种鱼糜重组制品的制备方法,主要包括:在冷冻鱼糜中添加乙酯型鱼油、维生素E和酪蛋白肽,所述乙酯型鱼油需先经精炼提纯后再加入。
进一步地,所述冷冻鱼糜为FF级冷冻鱼糜。
进一步地,所述乙酯型鱼油的精炼提纯方法为二级分子蒸馏法,获得的精炼乙酯型鱼油中EPA含量为14-15%。
进一步地,所述鱼糜重组制品的制备方法包括以下步骤:
(1)取冷冻鱼糜半解冻后切块于食品调理机中空斩3-5min,转速3000r/min;
(2)加入冷冻鱼糜的重量2.0%的食盐盐斩3-5min,转速4500r/min;
(3)再添加冷冻鱼糜的重量0.8%-1.6%的精炼乙酯型鱼油,0.5%-1%的维生素E,0.5%-1%的酪蛋白肽,继续斩拌3-5min,转速4500r/min;
(4)将步骤(3)所得鱼糜溶胶于45℃凝胶化30-60min,再于90℃加热熟化20-30min;
(5)将步骤(4)的所得鱼糜凝胶立即置于冰水中冷却至中心温度<10℃,得到鱼糜重组制品。
进一步地,所述半解冻为0-10℃下解冻到中心温度-4~0℃。
进一步地,斩拌过程中需保持物料温度<10℃。
进一步地,所述精炼乙酯型鱼油的制备方法为:(a)设置蒸馏温度为75℃,压力为3Pa,流速为2.5ml/min,刮板转速为350r/min,进行一级蒸馏;(b)保持流速和刮板转速不变,将一级蒸馏的重相加入设备进行二级蒸馏。
发明人经过大量实验,选出了最佳的精炼提纯乙酯型鱼油的方法,并优化了最优的温度、压力、流速、刮板转速等参数。经该精炼提纯方法制得的精炼提纯的乙酯型鱼油,从而制得的鱼糜重组制品,具有非常好的降血脂功效。
再一方面,本发明提供了一种如上所述的鱼糜重组制品或如上所述的方法制备的鱼糜重组制品用于降血脂的用途,其特征在于,采用所述鱼糜重组制品喂养生物体,能降低生物体血清中总胆固醇和甘油三酯的含量。
本发明的有益效果是:
(1)采用添加精炼的乙酯型鱼油的方法来增强鱼糜凝胶强度和改善质构特性,改善口感,并增强了鱼糜制品的功能特性;
(2)通过添加维生素E和酪蛋白肽,使鱼糜凝胶更加稳定,保持更好的质构特性和持水性,同时还能使鱼糜凝胶中的高含量的EPA和DHA保持长期稳定,不易分解,并且使鱼糜凝胶具有更长的保质期;
(3)找到了最佳的乙酯型鱼油精炼提纯的方法,经精炼提纯的乙酯型鱼油、并添加维生素E和酪蛋白肽,制备的鱼糜重组制品喂养生物体时,能显著降低生物体血清中总胆固醇和甘油三酯的含量。
附图说明
图1为实施例5中本发明提供的鱼糜重组制品进行SDS-PAGE分析结果示意图
具体实施方式
下面结合实施例对本发明作进一步详细描述,需要指出的是,以下所述实施例旨在便于对本发明的理解,而对其不起任何限定作用。本实施例中使用的试剂均为已知产品,通过购买市售产品获得。
实施例1不同种类鱼油对制备的鱼糜重组制品的影响
本实施例提供的鱼糜重组制品的制备方法如下:
1)、取冷冻鱼糜半解冻到中心温度-4~0℃后切块,于食品调理机中空斩5min(转速1500r/min);
2)、加入冷冻鱼糜的重量2.0%的食盐盐斩5min(转速2000r/min);
3)、再添加冷冻鱼糜的重量1.0%的鱼油、0.5%的维生素E和0.5%的酪蛋白肽,继续斩拌3min(转速2000r/min);
4)、将步骤3)的所得鱼糜溶胶于45℃凝胶化30min,再于90℃加热熟化20min;
5)、将步骤4)的所得鱼糜凝胶立即置于冰水中冷却至中心温度<10℃,得到冷冻鱼糜重组制品。斩拌过程中需保持物料温度<10℃,鱼糜凝胶冷却后直接测量。
本次实验共分五组,在步骤3)所述的鱼油,第一组采用乙酯型鱼油(浙江兴业食品有限公司),第二组采用甘油三酯型鱼油(浙江兴业食品有限公司),第三组采用磷脂型鱼油(浙江兴业食品有限公司),第四组为未经精炼提纯的乙酯型鱼油(浙江兴业食品有限公司),第五组为空白对照。
第一组到第三组的鱼油都需经过精炼提纯,精炼乙酯型鱼油的制备方法为:(a)设置蒸馏温度为75℃,压强为3Pa,流速为2.5ml/min,刮板转速为350r/min,进行一级蒸馏;(b)保持流速和刮板转速不变,将一级蒸馏的重相加入设备进行二级蒸馏。
添加的酪蛋白肽以酪蛋白肽粉形式添加,酪蛋白肽粉的制备方法:将酪蛋白粉用纯净水配制成蛋白分散液,调节蛋白分散液的pH至7~9之间;加热并使其温度保持在40℃之间,接着在该蛋白分散液中分别加入中性蛋白酶,搅拌均匀后酶解2h,其中中性蛋白酶加入的量为底物含量的0.2%,酶解结束后进行高温灭酶;将灭酶后的酶解液进行离心去杂,保持12000r/min的离心转速,蠕动泵上料速度1.5L/min,收集清液,启动膜过滤设备,清液经过微孔滤膜过滤,滤膜厚度为90μm,过滤的粒径为4μm,操作压力为0.01MPa,确保滤液澄清透明,去除滤渣;将离心过滤后的滤液经过离子交换柱及活性炭柱,进行脱盐脱色处理;将离子交换后的溶液依次进行真空浓缩,浓缩温度65℃,真空度-0.05Mpa,得肽浓缩液,相对密度控制在1.03;再经喷雾干燥得到酪蛋白肽粉。
针对所制得的四组鱼糜重组制品进行检测分析,分别考察添加不同种类鱼油对制备的鱼糜重组制品的硬度、弹性、内聚性、胶黏性、咀嚼性、凝胶强度、持水性、疏水键二硫键的影响,以及EPA、DHA含量,以及饲喂小鼠后的降血脂功效的影响。
其中硬度、弹性、内聚性、胶黏性、咀嚼性的检测方法均通过质构仪检测,参数设置与凝胶强度一致,原理详见以下:本试验应用美国FTC公司生产的TMS-Pro质构分析仪,测定方法应用质构剖面分析方法(texture profile analysis,TPA)。样品处理:将样品切成长20mm,直径45mm的圆柱体。TPA试验采用的质构参数定义为:硬度(Hardness)指第一次压缩样品时的压力峰值;弹性(Springiness)是第二次压缩的测量时间同第一次测量的时间的商值;内聚性(Cohesiveness)是第二次压缩的用功面积除以第一次的用功面积的商值。咀嚼性(Chewiness)用于固体产品,计算公式为硬度×弹性×内聚性。
凝胶强度的检测方法为:将待测样品切成20mm厚的圆柱体,室温下平衡30min后,TPA方法测定质构特性,P/5S球形探头。根据公式计算凝胶强度:凝胶强度(g.cm)=破裂强度(g)×凹陷深度(cm)。
持水性的检测方法为:准确称取3.0g(W1)鱼糜样品,3层滤纸包裹后,于50ml离心管中5000g离心15min,离心温度4℃,再次称重(W2)。根据公式计算持水性(WHC):WHC(%)=W2/W1×100%。
疏水键和二硫键的检测方法为:准确称取2.0g鱼糜样品分别与10ml不同的化学作用力破坏试剂混合均质,4℃搅拌60min后离心,bradford法测定上清液中的蛋白浓度。化学作用力破坏试剂为:0.05MNaCl(SA),0.6M NaCl(SB),0.6MNaCl+1.5M尿素(SC),0.6MNaCl+8M尿素(SD),0.6MNaCl+8M尿素+0.05Mβ-巯基乙醇(SE)。化学作用力以组间上清液蛋白浓度差表示:离子键为SB与SA差异,氢键以SC与SB差异,疏水作用力以SD与SC差异,二硫键以SE与SD差异。
EPA和DHA的检测方法为:准确称取2.0g鱼糜凝胶样品,加入12.0mL脂质提取液(二氯甲烷∶无水甲醇=2∶1),超声提取20min后,加入5.0mL纯水,离心取下层氮吹得粗油脂。甲酯化方法:粗油脂中加入5mL0.5MKOH-甲醇溶液,65℃水浴30min,振摇至油滴消失并冷却至室温。加入2.0mL14%三氟化硼甲醇溶液,65℃水浴5min后,超声提取10min。准确加入2.0mL正己烷,振摇后用2.0mL饱和NaCl淋洗,离心取上层用无水硫酸钠脱水,0.22μm过滤待测。再通过气相色谱检测,气相色谱条件:HP-INNOWAX毛细管色谱柱(30m×0.25mm,0.15μm);升温程序:初温50℃保持2min,后以4℃/min升至250℃,保持15min;进样口温度为250℃,分流比40:1,进样量1μL,载气流速为0.65mL/min。
饲喂小鼠后的降血脂功效检测方法为:采用制得的鱼糜重组制品饲喂小鼠28天后,测量小鼠血清中的总胆固醇和甘油三酯含量,对比采用未添加乙酯型鱼油的鱼糜制品饲喂的小鼠,计算小鼠总胆固醇和甘油三酯含量的下降%。
结果如表1所示:
表1、不同种类鱼油对制备的鱼糜重组制品的影响
由表1可见,与第四组空白对照相比,添加乙酯型鱼油,对制得的鱼糜重组制品的硬度、弹性、内聚性、咀嚼性等凝胶质构特性都有明显改善,同时还能明显提升凝胶强度和持水性,凝胶化学作用力也都明显提高,并且还能为鱼糜带来丰富的EPA和DHA等功能性营养物质。
鱼糜凝胶形成过程中,随着氢键的显著下降,疏水作用力是鱼糜凝胶结构的主要作用力,疏水键、二硫键是维持鱼糜凝胶网状结构的主要作用力。离子键通常在各带相反电荷的氨基酸残基之间形成,乙酯型鱼油的添加提供了疏水环境,导致蛋白质分子展开,使内部埋藏的氨基酸残基暴露,从而使蛋白质结构和蛋白质静电相互作用增加。同时,乙酯型鱼油的添加引起鱼糜蛋白疏水侧链暴露增多,疏水相互作用的显著增加,二硫键增加的可能原因是乙酯型鱼油提供的疏水环境使蛋白质内部的巯基暴露,有利于生成二硫键交联。
与第二组的甘油三酯型鱼油和第三组的磷脂型鱼油相比,添加乙酯型鱼油可以进一步改善凝胶质构特性,为鱼糜凝胶带来更好的口感和风味;同时,添加乙酯型鱼油在降血脂方面的功效也更加突出,添加乙酯型鱼油制备的鱼糜凝胶饲喂小鼠后,能使小鼠血清中总胆固醇含量下降了23%,甘油三酯下降了38.19%,效果非常显著。
对比第一组和第四组,第一组采用的经过精炼提纯的乙酯型鱼油具有更好的凝胶质构特性,化学作用力也更高,EPA和DHA含量更高,而且用于饲喂小鼠时,具有更加明显的降血脂效果。
第二组和第三组精炼提纯的甘油三酯型鱼油和磷脂型鱼油,其降血脂的效果还比不上未经精炼提纯的第四组的乙酯型鱼油。
因此制备降血脂功效的鱼糜重组制品时,最优选为添加乙酯型鱼油,并且需经过精炼提纯。
实施例2维生素E和酪蛋白肽对制备的鱼糜重组制品的影响
本实施例提供的鱼糜重组制品的制备方法如下:
1)、取冷冻鱼糜半解冻到中心温度-4~0℃后切块,于食品调理机中空斩5min(转速1500r/min);
2)、加入冷冻鱼糜的重量2.0%的食盐盐斩5min(转速2000r/min);
3)、再添加冷冻鱼糜的重量1.0%的乙酯型鱼油、0.5%的维生素E或酪蛋白肽,继续斩拌3min(转速2000r/min);
4)、将步骤3)的所得鱼糜溶胶于45℃凝胶化30min,再于90℃加热熟化20min;
5)、将步骤4)的所得鱼糜凝胶立即置于冰水中冷却至中心温度<10℃,得到冷冻鱼糜重组制品。斩拌过程中需保持物料温度<10℃,鱼糜凝胶冷却后直接测量。
本次实验共分六组,在步骤3)中,第一组采用未添加维生素E或酪蛋白肽,第二组添加了维生素E,第三组添加了酪蛋白肽,第四组为同时添加了维生素E和酪蛋白肽,第五组改用维生素C作为抗氧化剂,第六组为同时添加了维生素C和酪蛋白肽。
添加的乙酯鱼油需经过精炼提纯,精炼乙酯型鱼油的制备方法为:(a)设置蒸馏温度为75℃,压强为3Pa,流速为2.5ml/min,刮板转速为350r/min,进行一级蒸馏;(b)保持流速和刮板转速不变,将一级蒸馏的重相加入设备进行二级蒸馏。
针对所制得的四组鱼糜重组制品进行检测分析,分别考察添加不同种类鱼油对制备的鱼糜重组制品的硬度、弹性、内聚性、胶黏性、咀嚼性、凝胶强度、持水性、疏水键二硫键的影响,以及EPA、DHA含量,EPA、DHA含量的稳定性,以及饲喂小鼠后的降血脂功效的影响。
检测方法如实施例1所示,其中EPA、DHA含量的稳定性的检测方法为:取鱼糜重组制品,添加0.05%山梨酸钾,于37℃高温下放置3天后,检测其中EPA、DHA含量。
饲喂小鼠后的降血脂功效检测方法为:采用制得的鱼糜重组制品饲喂小鼠28天后,测量小鼠血清中的总胆固醇和甘油三酯含量,对比采用未添加乙酯型鱼油的鱼糜制品饲喂的小鼠,计算小鼠总胆固醇和甘油三酯含量的下降%。
结果如表2所示:
表2、维生素E和酪蛋白肽对制备的鱼糜重组制品的影响
由表2可见,维生素E和酪蛋白肽对制备的鱼糜重组制品的凝胶质构特性具有一定的影响,对于提高EPA、DHA含量的稳定性具有明显的作用。第四组中同时添加了维生素E和酪蛋白肽后,制得的鱼糜重组制品在37℃高温下放置3天后,其中的EPA、DHA含量并未发生变化,而其他组未添加,或是仅添加维生素E、或酪蛋白肽一种时,EPA、DHA含量都出现明显降低。可见同时添加维生素E和酪蛋白肽可显著提升EPA、DHA含量的稳定性,能使制得的鱼糜重组制品更加稳定。
采用第四组制得的鱼糜重组制品饲喂小鼠时,能使小鼠的总胆固醇和甘油三酯都出现明显下降,但采用其他组未添加,或是仅添加维生素E、或酪蛋白肽一种时,由于其中的EPA、DHA含量非常不稳定,容易分解,导致对小鼠的降血脂功效大打折扣。
第五组和第六组分别采用维生素C或同时添加维生素C和酪蛋白肽时,对EPA、DHA含量的稳定性并没有明显提升作用,在37℃高温下放置3天后,EPA、DHA含量都出现一定程度的下降。
因此,在鱼糜重组制品中同时添加维生素E和酪蛋白肽可明显改善EPA、DHA含量的稳定性,使制得的鱼糜重组制品具有非常好的降血脂功效,同时还能改善鱼糜重组制品的凝胶质构特性,改善口感。
实施例3乙酯型鱼油的含量对制备的鱼糜重组制品的影响
本实施例采用实施例2提供的方法制备鱼糜重组制品,其中乙酯型鱼油的含量分别为0.5%、0.8%、1%、1.2%、1.6%、1.8%,共计六组,每组同时添加0.5%的维生素E和酪蛋白肽,考察制备的鱼糜重组制品的硬度、弹性、内聚性、胶黏性、咀嚼性、凝胶强度、持水性、疏水键二硫键的影响,以及EPA、DHA含量,以及饲喂小鼠后的降血脂功效的影响。检测方法如实施例1所述,检测结果见表3。
表3、乙酯型鱼油的含量对制备的鱼糜重组制品的影响
由表3可见,随着乙酯型鱼油添加量的增加,鱼糜的硬度、弹性、内聚性、胶黏性和咀嚼性都随之提高,至添加量为1.2%时达最大值(P<0.05),其后随着乙酯型鱼油添加量的进一步增加,鱼糜的硬度、弹性、内聚性、胶黏性和咀嚼性已没有明显变化。
随着乙酯型鱼油添加量的增加,离子键和二硫键呈先升后降趋势,均在鱼油添加量为1.2%时达最大值;疏水相互作用随鱼油添加量增加迅速上升(P<0.05);氢键则呈显著下降趋势。
乙酯型鱼油的添加量,会直接影响其中的EPA和DHA含量,从而具备更好的降血脂功效,但当乙酯型鱼油添加量超过1.6%以后,由于达到了小鼠能吸收的最大值,添加过量的乙酯型鱼油反而造成了原料的浪费。
综合考虑,乙酯型鱼油的添加量应在0.8%-1.6%范围内,最优选为1.2%。
实施例4维生素E和酪蛋白肽的含量对制备的鱼糜重组制品的影响
本实施例采用实施例2提供的方法制备鱼糜重组制品,其中乙酯型鱼油的含量分别为1.2%,共计四组,每组同时添加不同含量的维生素E和酪蛋白肽。每组中维生素E和酪蛋白肽的含量分别为,第一组含有0.1%维生素E和0.1%酪蛋白肽,第二组含有0.5%维生素E和0.5%酪蛋白肽,第三组含有1%维生素E和1%酪蛋白肽,第四组含有1.5%维生素E和1.5%酪蛋白肽,
考察制备的鱼糜重组制品的硬度、弹性、内聚性、胶黏性、咀嚼性、凝胶强度、持水性、疏水键二硫键的影响,以及EPA、DHA含量,EPA、DHA含量的稳定性,以及饲喂小鼠后的降血脂功效的影响。检测方法如实施例2所述,检测结果见表4。
表4、维生素E和酪蛋白肽的含量对制备的鱼糜重组制品的影响
由表4可见,维生素E和酪蛋白肽的添加量都在0.5%~1%范围内时,可明显改善EPA、DHA含量的稳定性,使制得的鱼糜重组制品具有非常好的降血脂功效,同时还能改善鱼糜重组制品的凝胶质构特性,改善口感;当维生素E和酪蛋白肽的添加量都为0.1%时,对改善EPA、DHA含量的稳定性的效果明显下降;而当维生素E和酪蛋白肽的添加量都为1.5%时,对改善EPA、DHA含量的稳定性的效果与1%相比出现下降趋势,而且对改善鱼糜重组制品的凝胶质构特性方面也没有明显效果;因此维生素E和酪蛋白肽的添加量都应在0.5%~1%范围内,优选维生素E和酪蛋白肽的添加量都为0.5%。
实施例5鱼糜重组制品的SDS-PAGE分析
鱼糜中,肌球蛋白重链(MHC)是主要的蛋白质,在鱼糜凝胶形成过程中起决定性作用,其次为肌动蛋白和原肌球蛋白。而内源性TG酶可以催化肌球蛋白重链的形成ε-(γ-谷氨酰)赖氨酸非二硫共价键,不会被电泳体系中的SDS和DTT所破坏,因此可以通过凝胶电泳观察乙酯型鱼油对内源性TG酶催化作用的影响。本实施例采用实施例4的第二组制备的鱼糜重组制品进行SDS-PAGE分析,并与与未添加乙酯型鱼油的对照组进行对比,结果如图1所示。
由图1可知,与未添加乙酯型鱼油的对照组相比,添加鱼油的鱼糜凝胶中肌球蛋白重链条带颜色无明显变化,表明乙酯型鱼油不会影响内源性TG酶的活性,主要通过化学作用力影响鱼糜凝胶强度,从而能使鱼糜凝胶具备更好的口感。
实施例6挥发性风味物质的鉴定
本实施例采用实施例4的第二组制备的鱼糜重组制品进行挥发性风味物质的鉴定,通过标准谱库检索匹配,并以面积归一化法计算相对百分比含量,添加乙酯型鱼油和维生素E、酪蛋白肽的鱼糜重组制品的挥发性风味成分及其感觉阈值,其中乙酯型鱼油添加量分别为0%、0.4%、0.8%、1.6%,详见表5,不同乙酯型鱼油添加量的鱼糜凝胶中分别检出57、65、63、66和70种挥发性成分,主要为醛类、酮类、醇类、烃类和脂类。
根据感觉阈值,计算ROAV值对挥发性风味物质进行分析。未添加乙酯型鱼油组中,癸醛的相对含量虽然不大,但因其据超低的感觉阈值,对鱼糜总体风味贡献最大,因此定义癸醛的相对气味活度值(ROAV)为100,计算得其他挥发性风味物质的ROAV,值(ROAV)为100,计算得其他挥发性风味物质的ROAV,结果见表5。同理在添加乙酯型鱼油的鱼糜中,己酸乙酯对鱼糜总体风味贡献最大,定义其ROAV值为100,并得出其他挥发性风味物质的ROAV。
5个梯度乙酯型鱼油添加量的关键风味物质分别有10、13、12、13和14种,其中壬醛、正辛醛、己醛、苯甲醛、庚醛、2-乙基呋喃和(Z)-4-庚烯醛是共有的关键风味物质;对鱼糜风味有影响的重要风味成分分别有8、2、2、2和3种,其中2-壬酮是均有的。对比分析未添加乙酯型鱼油组和添加乙酯型鱼油组可得,首先添加乙酯型鱼油组的酯类物质相对含量比未添加组显著增加,这可能因为乙酯型鱼油本身的风味组成。其次与未添加鱼油组相比,己醛、庚醛和1-辛烯-3-醇相对含量显著上升。低分子量醛、醇、酮类和少量呋喃、萘类等物质是水产品的腥味主要构成,这说明添加乙酯型鱼油的鱼糜凝胶鱼腥味加重。而通过感官嗅闻,添加量为1.2%时腥味非常不明显,且风味较佳。
表5、鱼糜凝胶挥发性风味成分相对含量和感觉阈值
虽然本发明披露如上,但本发明并非限定于此。任何本领域技术人员,在不脱离本发明的精神和范围内,均可作各种更动与修改,因此本发明的保护范围应当以权利要求所限定的范围为准。
Claims (10)
1.一种鱼糜重组制品,其特征在于,包括鱼糜和乙酯型鱼油,所述乙酯型鱼油需经精炼提纯。
2.如权利要求1所述的鱼糜重组制品,其特征在于,还包括维生素E和酪蛋白肽。
3.如权利要求2所述的鱼糜重组制品,其特征在于,所述乙酯型鱼油为鱼糜重量的0.8%-1.6%,乙酯型鱼油中的EPA含量为14-15%。
4.如权利要求3所述的鱼糜重组制品,其特征在于,维生素E的含量是鱼糜重量的0.5%-1%;所述酪蛋白肽的含量是鱼糜重量的0.5%-1%。
5.如权利要求4所述的鱼糜重组制品,其特征在于,还包括食盐,所述食盐为鱼糜重量的2.0%。
6.如权利要求1~5任一项所述的鱼糜重组制品的制备方法,其特征在于,在冷冻鱼糜中添加乙酯型鱼油、维生素E和酪蛋白肽,所述乙酯型鱼油需先经精炼提纯后再加入。
7.如权利要求6所述的制备方法,其特征在于,所述乙酯型鱼油的精炼提纯方法为二级分子蒸馏法,获得的精炼乙酯型鱼油中EPA含量为14-15%。
8.如权利要求7所述的制备方法,其特征在于,包括以下步骤:(1)取冷冻鱼糜半解冻后切块于食品调理机中空斩3-5min,转速3000r/min;
(2)加入冷冻鱼糜的重量2.0%的食盐盐斩3-5min,转速4500r/min;
(3)再添加冷冻鱼糜的重量0.8%-1.6%的精炼乙酯型鱼油,0.5%-1%的维生素E,0.5%-1%的酪蛋白肽,继续斩拌3-5min,转速4500r/min;
(4)将步骤(3)所得鱼糜溶胶于45℃凝胶化30-60min,再于90℃加热熟化20-30min;
(5)将步骤(4)的所得鱼糜凝胶立即置于冰水中冷却至中心温度<10℃,得到鱼糜重组制品。
9.如权利要求8所述的制备方法,其特征在于,精炼乙酯型鱼油的制备方法为:(a)设置蒸馏温度为75℃,压力为3Pa,流速为2.5ml/min,刮板转速为350r/min,进行一级蒸馏;(b)保持流速和刮板转速不变,将一级蒸馏的重相加入设备进行二级蒸馏。
10.一种如权利要求1-5任一项所述的鱼糜重组制品或如权利要求6-9任一项所述的方法制备的鱼糜重组制品用于降血脂的用途,其特征在于,采用所述鱼糜重组制品喂养生物体,能降低生物体血清中总胆固醇和甘油三酯的含量。
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