CN115500502B - Preparation method of antarctic krill oil high internal phase emulsion - Google Patents
Preparation method of antarctic krill oil high internal phase emulsion Download PDFInfo
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- CN115500502B CN115500502B CN202211253529.5A CN202211253529A CN115500502B CN 115500502 B CN115500502 B CN 115500502B CN 202211253529 A CN202211253529 A CN 202211253529A CN 115500502 B CN115500502 B CN 115500502B
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- minced fillet
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- 239000000839 emulsion Substances 0.000 title claims abstract description 110
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a high internal phase emulsion of euphausia superba oil. The invention firstly adopts pea protein and antarctic krill oil to prepare the antarctic krill oil high internal phase emulsion with high stability at the salt concentration of 2.5-3.5%.
Description
Technical Field
The invention relates to a preparation method of a high internal phase emulsion of antarctic krill oil.
Background
The surimi product is a high-protein low-fat food with good elasticity and light fishy smell, which is prepared by taking frozen surimi or fresh surimi as a raw material and adding salt or other auxiliary materials. The characteristics of delicious taste, various varieties, convenient use, high nutritive value and the like are deeply favored by consumers. Most of water-soluble proteins, fats, pigments and other components of the minced fillet can be removed in the rinsing process, so that myofibrillar proteins are concentrated, the shelf life of the minced fillet product is prolonged, and the nutritional value of the minced fillet product is lost in the process. Therefore, exogenous grease is often added as a texture modifier, a color enhancer and a processing aid in the processing process of the minced fillet product to improve the texture characteristics of the minced fillet product and enrich the mouthfeel and nutrition of the minced fillet product.
The research finds that: the three-dimensional network pore diameter of the minced fillet gel is increased by directly adding the grease, the phenomenon of texture collapse is easily caused by aggregation of the grease, and the gel characteristic and the water holding capacity of the minced fillet product are adversely affected. The addition of pre-emulsified fat can maintain good texture characteristics of the minced fillet gel, but because most of the pre-emulsified fat is of a micro-or nano-scale, the fat bearing capacity is limited, and high-dose fat fortification is difficult to realize. The high internal phase emulsion is an emulsion with internal phase phi more than or equal to 0.74, has high proportion of oil phase carried by the emulsion, good stability and good colloid supporting characteristic, and can be used as an ideal carrier for strengthening the lipid of gel food. In addition, the minced fillet product has higher salt content, the preparation process is subjected to severe chopping, and the conventional high internal phase emulsion can be demulsified under the conditions of high salt and severe chopping, so that the stability of the final product is not good. Therefore, how to prepare a salt-tolerant and chopping-resistant emulsion system and a reasonable design of an emulsion using method are key technical points for strengthening the fat of the minced fillet product by adopting the high internal phase emulsion.
The n-3PUFA has the functional characteristics of preventing cardiovascular diseases, resisting cancer, preventing inflammation and the like, and plays an important role in promoting the brain development and the cognitive ability development of infants. Antarctic krill oil has a high concentration of n-3 PUFAs. Compared with fish oil, the antarctic krill oil is rich in phospholipid, astaxanthin, tocopherol and other physiological active components, has better bioavailability and higher nutritive value, and is an ideal resource for lipid nutrition fortification of minced fillet products.
Disclosure of Invention
[ Technical problem ]
At present, the conventional high internal phase emulsion is easy to break under the condition that the salt concentration is more than 2.5 percent or the minced fillet is chopped, so that the gel property and the texture property of the prepared minced fillet product are poor.
Technical scheme
In order to solve the problems, pea protein and antarctic krill oil are firstly adopted to prepare the antarctic krill oil high internal phase emulsion with high stability under the conditions of salt concentration of 2.5-3.5% and minced fillet chopping; and then the antarctic krill oil high internal phase emulsion is used for preparing the minced fillet product, so that the minced fillet product has high nutritive value and good texture characteristics. The method has good effects of improving the nutritive value of the minced fillet product and maintaining the gel performance and the sensory quality, and has wide application prospect. According to the invention, the high internal phase emulsion of the antarctic krill oil is combined with the minced fillet product, so that the lipid reinforcement and the gel characteristic retention of the minced fillet product are realized, and theoretical basis and guidance are provided for the development of the functional minced fillet product.
The first object of the present invention is to provide a method for preparing a antarctic krill oil high internal phase emulsion having high stability under both a salt concentration of 2.5 to 3.5% and a minced fillet chopping condition, comprising the steps of:
(1) Preparation of an aqueous phase:
uniformly mixing pea protein and water, adjusting the pH to 2-3, and hydrating to obtain a water phase; wherein the concentration of pea protein in the water phase is 0.01-0.10 g/mL;
(2) Preparation of an oil phase:
adding gallic acid into antarctic krill oil, and uniformly mixing; then adding soybean oil and uniformly mixing to obtain an oil phase; wherein, the volume ratio of the antarctic krill oil to the soybean oil is 1:1 to 10 percent of gallic acid, which is 0.05 to 0.2 percent of the quality of the antarctic krill oil;
(3) Preparation of high internal phase emulsion:
Mixing the water phase and the oil phase according to the volume ratio of 1: 3-4, mixing, dispersing at high speed, and emulsifying to obtain the high internal phase emulsion of the antarctic krill oil with high stability.
In one embodiment of the present invention, the high stability of the salt concentration of 2.5-3.5% in step (1) means that the emulsion is not broken in the high internal phase prepared by using a sodium chloride solution having an aqueous phase of 2.5-3.5% by mass.
In one embodiment of the invention, the high stability of the minced fillet in step (1) under the condition of chopping means that the minced fillet is not demulsified under the condition of grinding at 1000-2500 rpm for 4-10 min.
In one embodiment of the invention, the uniform mixing in the step (1) is magnetic stirring for 1-2 h at 20-30 ℃ (room temperature) and 500-1000 rpm.
In one embodiment of the present invention, the pH adjustment in step (1) is performed by using hydrochloric acid or sodium hydroxide solution, wherein the concentration of the hydrochloric acid or sodium hydroxide solution is 0.5-1.5 mol/L.
In one embodiment of the present invention, the hydration of step (1) is carried out in a refrigerator at 4 ℃ for 6-12 hours to complete hydration.
In one embodiment of the invention, the euphausia superba oil of step (2) contains 30% -65% of phospholipids.
In one embodiment of the present invention, the high-speed dispersion in step (3) is carried out by stirring at 6000 to 12000rpm for 100 to 300 seconds.
In one embodiment of the invention, the high-speed dispersing agent adopted in the step (3) is a Lichen technology LC-ES-120SH type, and the distance between the probe of the high-speed dispersing machine and the bottom of the container is 2-4 cm.
The second purpose of the invention is to prepare the high-internal phase emulsion of the antarctic krill oil with high stability by the method.
The third object of the invention is to provide a method for improving the stability of the high internal phase emulsion of antarctic krill oil under the conditions of 2.5-3.5% of salt concentration and minced fillet chopping, which comprises the following steps:
(1) Preparation of an aqueous phase:
uniformly mixing pea protein and water, adjusting the pH to 2-3, and hydrating to obtain a water phase; wherein the concentration of pea protein in the water phase is 0.01-0.10 g/mL;
(2) Preparation of an oil phase:
adding gallic acid into antarctic krill oil, and uniformly mixing; then adding soybean oil and uniformly mixing to obtain an oil phase; wherein, the volume ratio of the antarctic krill oil to the soybean oil is 1:1 to 10 percent of gallic acid, which is 0.05 to 0.2 percent of the quality of the antarctic krill oil;
(3) Preparation of high internal phase emulsion:
Mixing the water phase and the oil phase according to the volume ratio of 1: 3-4, mixing, dispersing at high speed, and emulsifying to obtain the high internal phase emulsion of the antarctic krill oil with high stability.
A fourth object of the present invention is to provide a method for preparing a surimi product based on a high stability antarctic krill oil high internal phase emulsion comprising the steps of:
(1) Thawing frozen minced fillet, and cutting into small pieces to obtain minced fillet blocks;
(2) The minced fillet blocks are mashed at the temperature of 0 ℃ until no large particles exist, and minced fillet paste is obtained; wherein, the milling time is 2-10 min, and the rotating speed is 2500-3500 rpm;
(3) Adding sodium chloride into the minced fillet paste, adjusting the water content to 80%, and continuously beating at 0 ℃ to obtain mixed minced fillet paste; wherein, the milling time is 5-10 min, and the rotating speed is 2000-3000 rpm;
(4) Adding the high-internal-phase emulsion of the antarctic krill oil with high stability into the mixed minced fillet paste for 2 times, and continuously beating at 0 ℃ to obtain the minced fillet paste containing the high-internal-phase emulsion;
(5) And (3) filling the minced fillet paste containing the high internal phase emulsion, and then heating, curing and cooling to obtain the minced fillet product.
In one embodiment of the present invention, the thawing in step (1) is performed until the thawing is cleavable.
In one embodiment of the present invention, the small block size of step (2) is 2cm×2cm.
In one embodiment of the present invention, the milling in steps (2) - (4) is performed using a machine model Midea MJ-JD53.
In one embodiment of the invention, the sodium chloride in the step (3) is added in an amount of 2 to 3% of the mass of the minced fillet.
In one embodiment of the invention, the high-stability antarctic krill oil high-internal phase emulsion in step (4) is added in an amount of 4-10% of the mass of the mixed minced fillet paste.
In one embodiment of the present invention, the adding step (4) into the mixed minced fillet paste in 2 portions is specifically:
1/2 of high-stability antarctic krill oil high internal phase emulsion is taken and added into the mixed minced fillet paste, and the mixture is ground for 3 to 5 minutes at the temperature of 0 ℃ and at the speed of 1500 to 2500 rpm; and adding the residual 1/2 high-stability high internal phase emulsion of the antarctic krill oil into the mixed minced fillet paste, and grinding at the temperature of 0 ℃ and the speed of 1000-1500 rpm for 1-3 min.
In one embodiment of the present invention, the filling in step (4) is performed at 4 ℃ to obtain the fish sausage.
In one embodiment of the present invention, the heating and curing in the step (4) is performed at a temperature of 40 ℃ for 0 to 40min and at a temperature of 90 ℃ for 20 to 30min.
In one embodiment of the present invention, the cooling in step (4) is performed in water at 4 ℃ for 20 to 40 minutes.
A fifth object of the present invention is a surimi product made using the method of the present invention.
[ Advantageous effects ]
(1) The high internal phase emulsion of the antarctic krill oil is successfully prepared, the stability of the high-dose antarctic krill oil emulsion is realized, and a foundation is provided for the application of the antarctic krill oil emulsion in minced fillet products.
(2) According to the invention, the antarctic krill oil high internal phase emulsion is used for preparing the minced fillet product, so that the content of n-3PUFA and astaxanthin in the minced fillet product is improved, and the nutritional value of the minced fillet product is enhanced.
(3) The method of the invention greatly strengthens the lipid nutrient of the minced fillet product, maintains the good gel characteristic of the minced fillet product, and can meet the texture requirement of the minced fillet product.
(4) The method is simple and feasible, the product process is simple, the method is suitable for industrial production, and the method has good market prospect.
Drawings
Fig. 1 is a flow chart of a method of preparing a surimi product based on a high stability antarctic krill oil high internal phase emulsion of the present invention.
Fig. 2 is a graph showing the oil droplet distribution of the high internal phase emulsions of euphausia superba oil of examples 1, 2 and comparative examples 1, 2.
FIG. 3 is a graph showing the storage stability of example 1, example 2 and comparative example 1, comparative example 2 with the addition of 3.5% NaCl.
Fig. 4 is the results of the gel strength test of example 3, comparative example 3 and comparative example 4.
Fig. 5 is the results of the test of the water retention of example 3, comparative example 3 and comparative example 4.
FIG. 6 is a microstructure of the minced fillet gel of example 3.
FIG. 7 is a microstructure of the minced fillet gel of comparative example 3.
FIG. 8 is a microstructure of the minced fillet gel of comparative example 4.
FIG. 9 shows the results of the astaxanthin content test of example 3, comparative example 3 and comparative example 4.
Fig. 10 shows the results of the EPA and DHA content test of example 3, comparative example 3 and comparative example 4.
FIG. 11 shows the results of the gel strength test for example 4, comparative example 5 and comparative example 6.
FIG. 12 shows the results of the water retention property test of example 4, comparative example 5 and comparative example 6.
FIG. 13 is a microstructure of the minced fillet gel of example 4.
FIG. 14 is a microstructure of the minced fillet gel of comparative example 5.
FIG. 15 is a microstructure of the minced fillet gel of comparative example 6.
FIG. 16 shows the results of astaxanthin content tests of example 4, comparative example 5 and comparative example 6.
FIG. 17 shows the results of the EPA and DHA content tests of example 4, comparative example 5 and comparative example 6.
Fig. 18 is the results of the gel strength test of example 5, comparative example 7 and comparative example 8.
Fig. 19 is the water retention test results of example 5, comparative example 7 and comparative example 8.
FIG. 20 is a microstructure of the minced fillet gel of example 5.
FIG. 21 is a microstructure of the minced fillet gel of comparative example 7.
FIG. 22 is a microstructure of the minced fillet gel of comparative example 8.
FIG. 23 shows the results of astaxanthin content tests of example 5, comparative example 7 and comparative example 8.
Fig. 24 shows the test results of EPA and DHA of example 5, comparative example 7 and comparative example 8.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
The testing method comprises the following steps:
1. salt tolerance (at a salt concentration of 3.5%) test: adjusting water in the water phase of the high internal phase emulsion to be a sodium chloride water solution with the mass fraction of 3.5%, and keeping the preparation of other high internal phase emulsions consistent with that of the high internal phase emulsion to obtain the high internal phase emulsion with the salt concentration of 3.5%; after which testing is performed.
2. Testing of oil drop profile: the high internal phase emulsion at a salt concentration of 3.5% was placed in a slide, covered with a cover slip and gently pressed, and observed using an inverted optical microscope.
3. Storage stability test: the high internal phase antarctic krill oil emulsion at a salt concentration of 3.5% was sealed in a clear glass bottle and after 15 days at 4 ℃ a photograph of the appearance of the high internal phase antarctic krill oil emulsion was taken.
4. Testing of gel properties: gel strength was measured using a ta.xt plus physical property tester. Test conditions: the model of the test probe is P/5S; measuring the speed before measuring 1mm/s, measuring the speed after measuring 1mm/s and returning the speed after measuring 10mm/s; the downlink distance is 20mm. Each sample was averaged 6 times.
5. Test of Water Retention: sections of gel samples (about 3 g) were accurately weighed as M1, surface water was removed by blotting with filter paper, then wrapped with fresh filter paper, and filled into 50 ml centrifuge tubes. Centrifuge tubes were centrifuged at 10000r/min for 10min at 4℃and the centrifuged samples were weighed as M2.
WHC was calculated according to the formula, the gel was removed and weighed, and the mass was recorded as m2. The water retention formula is as follows: WHC/% =m1/m2×100.
6. Testing of microstructure: the samples were cut to 2mm thickness, then fixed with formalin, dehydrated in a series of alcohols, and embedded in paraffin blocks. Subsequently, the gel plate was cut into sections about 8 μm thick, separated twice with xylene, dehydrated in gradient alcohol, and stained with hematoxylin and eosin sequentially. Finally, the slices were dehydrated in a series of alcohols and sealed with neutral glue.
7. Testing of astaxanthin content: weighing 30g of gel sample, adding 60mL of ethyl acetate, homogenizing (8000 r/min,1 min), centrifuging (10000 r/min,10 min), collecting supernatant, transferring into a distillation flask, and leaching at 35deg.C for 30min; and (3) adding 60mL of ethyl acetate into the filter residue after centrifugation for leaching, combining the extracting solutions, measuring absorbance at 474nm, and calculating the astaxanthin content according to a standard curve.
The astaxanthin standard curve is drawn specifically as follows: 2mg of astaxanthin standard sample is precisely weighed, dissolved by a small amount of ethyl acetate and transferred into a volumetric flask, and the volume is fixed to 100mL, so that a standard solution with the concentration of 20mg/L is obtained. When in use, the astaxanthin is diluted into a series of astaxanthin standard solutions with the concentration of 16mg/L, 12mg/L, 10mg/L, 8mg/L, 6mg/L, 4mg/L, 2mg/L and the like by using ethyl acetate, and the absorbance is measured at the maximum absorption wavelength of 474nm of the astaxanthin ethyl acetate solution respectively. And drawing an astaxanthin standard curve by plotting the astaxanthin concentration as an abscissa and the absorbance as an ordinate.
8. EPA and DHA test: accurately weighing 20g of gel sample, adding 120mL of lipid extract (chloroform: methanol=2:1), ultrasonically extracting for 20min, adding 5mL of pure water, centrifuging, and taking out the lower nitrogen layer to blow to obtain crude fat. To the crude fat was added 2mL of 0.5mol/L KOH-methanol solution, shaken in a water bath at 80℃until the oil droplets disappeared and cooled to room temperature. 2mL of 14% boron trichloride in methanol was added, water-bath at 80℃for 2min and cooled to room temperature. Accurately adding 2mL of n-hexane, swirling to make the mixture uniform, leaching the mixture with 2mL of saturated NaCl, centrifuging to obtain an upper layer, dehydrating the upper layer with anhydrous sodium sulfate, clarifying, absorbing supernatant, placing the supernatant into a sample injection small bottle, standing at 4 ℃ of a chromatography cabinet for 2h, and filtering with 0.22 mu m to obtain the gas chromatography.
The apparatus used in the examples:
The model of the high-speed dispersing machine is Lichen technology LC-ES-120SH;
The model of the machine used for the grinding is Midea MJ-JD53.
Example 1
A method of preparing a high internal phase emulsion of antarctic krill oil having high stability under both 3.5% salt concentration and minced fillet chopping conditions, comprising the steps of:
(1) Preparation of an aqueous phase:
Mixing pea Protein Powder (PPI) and water at room temperature and 1000rpm for 2 hours under magnetic stirring, adjusting pH to 3 with 1mol/L hydrochloric acid solution, and hydrating at 4deg.C for 9 hours to obtain water phase; wherein the concentration of pea protein in the aqueous phase is 0.05g/mL;
(2) Preparation of an oil phase:
Adding gallic acid into antarctic krill oil, and uniformly mixing; then adding soybean oil and uniformly mixing to obtain an oil phase; wherein, the volume ratio of the antarctic krill oil to the soybean oil is 1:6, the dosage of the gallic acid is 0.15% of the mass of the antarctic krill oil; the euphausia superba oil contains 56% of phospholipids;
(3) Preparation of high internal phase emulsion:
Mixing the water phase and the oil phase according to the volume ratio of 1:3, mixing the materials in a beaker with the volume of 500mL, and performing emulsification and dispersion for 150s at 12000rpm by adopting a high-speed dispersing machine from the water phase layer to obtain high-stability antarctic krill oil high internal phase emulsion; wherein, the distance between the probe of the high-speed disperser and the bottom of the container is 3cm.
Example 2
A method of preparing a high internal phase emulsion of antarctic krill oil having high stability at both a salt concentration of 3.5% and chopping conditions, comprising the steps of:
(1) Preparation of an aqueous phase:
mixing pea Protein Powder (PPI) and water at room temperature and 800rpm for 2 hours under magnetic stirring, adjusting pH to 3 with 1mol/L hydrochloric acid solution, and hydrating at 4deg.C for 12 hours to obtain water phase; wherein the concentration of pea protein in the aqueous phase is 0.05g/mL;
(2) Preparation of an oil phase:
adding gallic acid into antarctic krill oil, and uniformly mixing; then adding soybean oil and uniformly mixing to obtain an oil phase; wherein, the volume ratio of antarctic krill oil to soybean oil is 3:7, the dosage of the gallic acid is 0.15% of the mass of the antarctic krill oil; the euphausia superba oil contains 56% of phospholipids;
(3) Preparation of high internal phase emulsion:
Mixing the water phase and the oil phase according to the volume ratio of 1:3, mixing the materials in a beaker with the volume of 500mL, and performing emulsification and dispersion for 300s at 12000rpm by adopting a high-speed dispersing machine from the water phase layer to obtain high-stability antarctic krill oil high internal phase emulsion; wherein, the distance between the probe of the high-speed disperser and the bottom of the container is 2cm.
Comparative example 1
Adjusting the volume ratio of the south pole krill oil to the soybean oil in the step (2) of the example 1 to be 3:2, otherwise in accordance with example 1, a high internal phase emulsion of antarctic krill oil was obtained.
Comparative example 2
The gallic acid in step (2) of example 1 was omitted, and the other was kept the same as in example 1 to obtain a antarctic krill oil high internal phase emulsion.
Adjusting the water phase adopted in the preparation methods of the high internal phase emulsions of the examples 1 and 2 and the comparative examples 1 and 2 to be a sodium chloride aqueous solution with the mass fraction of 3.5%, and keeping the same with the preparation of the high internal phase emulsion to obtain the high internal phase emulsion with the salt concentration of 3.5%; after which testing is performed. The test results were as follows:
fig. 2 is a graph showing the oil droplet distribution of the high internal phase emulsions of euphausia superba oil of examples 1,2 and comparative examples 1, 2. As can be seen from fig. 2: both example 1 and example 2 formed stable high internal phase emulsions at a salt concentration of 3.5%, exhibited the form of oil-in-water emulsions, and a large number of oil droplets exhibited a high density packing and an interrelated state, with the internal oil droplets all arranged compactly; and the volume ratio of the antarctic krill oil to the soybean oil in comparative example 1 is 3:2, forming emulsion, wherein oil drops are highly dispersed and mutually aggregated under the condition that the salt concentration is 3.5%, and demulsification phenomenon occurs; comparative example 2 the volume ratio of antarctic krill oil to soybean oil was 3:7, emulsion breaking at a salt concentration of 3.5% also occurred in the emulsion formed at a homogenization speed of 12000rpm without the addition of gallic acid.
FIG. 3 is a graph showing the storage stability of example 1, example 2 and comparative example 1, comparative example 2 with the addition of 3.5% NaCl. As can be seen from fig. 3: in the embodiment 1 and the embodiment 2, no demulsification layering phenomenon occurs under the condition that the salt concentration is 3.5 percent and the stirring is carried out at the rotating speed of 12000rpm, and the mixture is inverted and does not flow after 15 days, so that the appearance of solid is shown; the emulsions of comparative examples 1 and 2 were demulsified under stirring at a salt concentration of 3.5% and a rotation speed of 12000rpm, and after 15 days, they were inverted and could not be stably adhered to the bottle wall. The results show that: the high internal phase emulsion of the antarctic krill oil containing the gallic acid, which is prepared by the method, has good self-supporting performance under the conditions that the homogenization rotating speed is 12000rpm and 3.5 percent NaCl, has good stability, can be applied to minced fillet, and is not stable under 3.5 percent NaCl, and can not be applied to minced fillet.
Example 3
A method for preparing a surimi product based on the high stability antarctic krill oil high internal phase emulsion of example 1, comprising the steps of:
(1) The frozen minced fillet is placed in a refrigerator at the temperature of 4 ℃ to be semi-thawed until the minced fillet can be cut, and the minced fillet is cut into small blocks with the length of 2cm multiplied by 2cm, so that minced fillet blocks are obtained;
(2) Mincing minced fillet at 0deg.C and 2500rpm for 2min to obtain minced fillet paste;
(3) Adding sodium chloride accounting for 2.5% of the mass of the minced fillet paste into the minced fillet paste, adjusting the water content to 80%, and continuously beating at 0 ℃ and 2100rpm for 5min to obtain mixed minced fillet paste;
(4) Adding 1/2 of high-stability antarctic krill oil high-internal phase emulsion with the mass of the mixed minced fillet paste to the mixed minced fillet paste, and grinding for 3min at 0 ℃ and 1500 rpm; adding the rest 1/2 into the mixed minced fillet paste, and grinding at 0deg.C and 1500rpm for 3min to obtain minced fillet paste containing high internal phase emulsion;
(5) Filling minced fillet paste containing high internal phase emulsion at 4deg.C to prepare fish sausage; heating at 40deg.C for 40min, heating at 90deg.C for 30min, and cooling in water at 4deg.C for 20min to obtain minced fish product.
Comparative example 3
Adjusting the high-stability high internal phase emulsion of the antarctic krill oil in the step (4) of the embodiment 3 to be the compound oil of the antarctic krill oil and the soybean oil, and keeping the same with the embodiment 3 to obtain the minced fillet product;
the preparation method of the compound oil of the antarctic krill oil and the soybean oil comprises the following steps:
Adding gallic acid into antarctic krill oil, and uniformly mixing; then adding soybean oil and uniformly mixing to obtain an oil phase; wherein, the volume ratio of the antarctic krill oil to the soybean oil is 1:6, the dosage of the gallic acid is 0.15% of the mass of the antarctic krill oil; the euphausia superba oil contains 56% of phospholipids.
Comparative example 4
The high stability antarctic krill oil high internal phase emulsion of example 3, step (4), was omitted and the other was kept the same as example 3 to give a surimi product.
And performing performance test on the obtained minced fillet product, wherein the test result is as follows:
fig. 4 is the results of the gel strength test of example 3, comparative example 3 and comparative example 4, as can be seen from fig. 4: example 3 has a gel strength of 420.74g cm, which is higher than 327.36g cm of comparative example 3 but slightly lower than 461.28g cm of comparative example 4. The addition of grease can lead to the decrease of the gel strength of the minced fillet product, so that the direct addition of the antarctic krill oil is unfavorable for the texture of the minced fillet gel, the gel strength is reduced by 29 percent compared with comparative example 4, and the addition of the antarctic krill oil prepared into high internal phase emulsion to the minced fillet product can effectively improve the adverse effect of the grease on the gel property of the minced fillet, the gel strength is reduced by only 9 percent compared with comparative example 4, and the good gel property can be maintained.
Fig. 5 is the results of the water retention test of example 3, comparative example 3 and comparative example 4, as can be seen from fig. 5: the water retention of example 3 was 80.29%, higher than 74.87% of comparative example 3, lower than 83.22% of comparative example 4. The results show that direct addition of antarctic krill oil adversely affects the water retention of the gel, while the antarctic krill oil high internal phase emulsion is beneficial to stabilizing the moisture of the surimi gel and improving the water retention of the surimi gel.
FIGS. 6 to 8 are microstructure diagrams of minced fillet gel of example 3, comparative example 3 and comparative example 4, and it can be seen from FIGS. 6 to 8: the three-dimensional network structure of the minced fillet gel of example 3, although producing a small amount of voids due to the addition of grease, is generally more compact and ordered; the surimi gel of comparative example 3 exhibited significantly larger holes and uneven surfaces; the three-dimensional network structure of the minced fillet gel of comparative example 4 is compact and ordered, which is consistent with the gel strength results of the three.
FIG. 9 shows the results of the astaxanthin content test of example 3, comparative example 3 and comparative example 4. As can be seen from fig. 9: the astaxanthin content of example 3 was 1.25mg/kg, which was higher than 0.91mg/kg and 0.01mg/kg of comparative examples 3 and 4. Because astaxanthin is easy to oxidize and easy to decompose in visible light, the loss of astaxanthin can be increased by directly adding the astaxanthin in the form of euphausia superba oil, and the content of active astaxanthin in the minced fillet product can be obviously improved by adding the euphausia superba oil in the form of high internal phase emulsion.
Fig. 10 shows the results of the EPA and DHA content test of example 3, comparative example 3 and comparative example 4. As can be seen from fig. 10: the total EPA and DHA content of example 3 was 2.574g/kg, which is higher than 2.017g/kg of comparative example 3 and 0.53g/kg of comparative example 4. EPA and DHA are PUFA, oxidation is easy in the processes of beating and heating, polyunsaturated fatty acid is added directly in the form of antarctic krill oil, oxidation speed is high, and the antarctic krill oil is added in the form of high internal phase emulsion, so that polyunsaturated fatty acid can be effectively protected, and the content of active unsaturated fatty acid in the minced fillet product is remarkably improved.
The following can be described with reference to fig. 4 to 10: the high internal phase emulsion of the antarctic krill oil can be added into the minced fillet to obtain the nutritional minced fillet product with better gel strength, texture characteristics and high content of astaxanthin, EPA and DHA.
Example 4
A method for preparing a surimi product based on the high stability antarctic krill oil high internal phase emulsion of example 2, comprising the steps of:
(1) The frozen minced fillet is placed in a refrigerator at the temperature of 4 ℃ to be semi-thawed until the minced fillet can be cut, and the minced fillet is cut into small blocks with the length of 2cm multiplied by 2cm, so that minced fillet blocks are obtained;
(2) Mincing minced fillet at 0deg.C and 2500rpm for 2min to obtain minced fillet paste;
(3) Adding sodium chloride accounting for 2.5% of the mass of the minced fillet paste into the minced fillet paste, adjusting the water content to 80%, and continuously beating at 0 ℃ and 2100rpm for 5min to obtain mixed minced fillet paste;
(4) Adding 1/2 of high-stability antarctic krill oil high-internal phase emulsion with the mass of 8% of the mixed minced fillet paste into the mixed minced fillet paste, and mincing at 1500rpm for 3min at 0 ℃; adding the rest 1/2 into the mixed minced fillet paste, and grinding at 0deg.C and 1500rpm for 3min to obtain minced fillet paste containing high internal phase emulsion;
(5) Filling minced fillet paste containing high internal phase emulsion at 4deg.C to prepare fish sausage; heating at 40deg.C for 40min, heating at 90deg.C for 30min, and cooling in water at 4deg.C for 20min to obtain minced fish product.
Comparative example 5
The amount of the high internal phase emulsion of the high stability antarctic krill oil in step (4) of example 4 was adjusted to 3% by mass of the mixed minced fillet paste, and the other ingredients were kept the same as in example 4 to obtain a minced fillet product.
Comparative example 6
The amount of the high internal phase emulsion of the high stability antarctic krill oil in step (4) of example 4 was adjusted to 13% by mass of the mixed minced fillet paste, and the other ingredients were kept the same as in example 4 to obtain a minced fillet product.
And performing performance test on the obtained minced fillet product, wherein the test result is as follows:
FIG. 11 shows the results of the gel property test of example 4, comparative example 5 and comparative example 6. As can be seen from fig. 11: example 4 gel strength was 417.35g cm, 441.48g cm lower than comparative example 5, 312.71g cm higher than comparative example 6. The addition of grease can result in a reduction in the texture characteristics of the surimi product, and different amounts of grease added can have different effects on the texture characteristics of the surimi product. As a result, the gel strength of the minced fillet product was reduced by only 6% when the added amount was 8% and was reduced by 29% when the added amount was 13% as compared with the gel strength of the minced fillet product having an added amount of 3%.
FIG. 12 shows the results of the water retention property test of example 4, comparative example 5 and comparative example 6. As can be seen from fig. 12: the water holding ratio of example 4 was 79.83%, less than 82.64% of comparative example 5 and more than 71.22% of comparative example 6, so that good water holding capacity of the surimi product was obtained at the addition levels of 3% and 8%, and the water holding capacity of the surimi product was greatly reduced at the addition level of 13%.
FIGS. 13 to 15 are the tissue microstructure diagrams of minced fillet gels of example 4, comparative example 5 and comparative example 6. As can be seen from fig. 13 to 15: the three-dimensional network structures of the minced fillet gel obtained in example 4 and comparative example 5 produced a small amount of voids due to the addition of grease, but were overall more compact and ordered; in comparative example 6, the excessive amount of grease added shows obviously larger holes, and the surface is uneven, which is consistent with the gel strength results of the three.
FIG. 16 shows the results of astaxanthin content tests of example 4, comparative example 5 and comparative example 6. As can be seen from fig. 16: the astaxanthin content of example 4 was 1.89mg/kg, higher than 0.67mg/kg of comparative example 5, lower than 3.32mg/kg of comparative example 6. The addition of the antarctic krill oil high internal phase emulsion at both 8% and 13% can significantly increase the active astaxanthin content in the minced fillet product, whereas the minced fillet product contains only a small amount of active astaxanthin at an addition of 3%.
Fig. 17 shows the results of the EPA and DHA content test of example 4, comparative example 5 and comparative example 6, as can be seen from fig. 17: the total EPA and DHA content of example 4 was 3.62g/kg, higher than 1.21g/kg of comparative example 5, lower than 6.53g/kg of comparative example 6. The addition of the antarctic krill oil high internal phase emulsion at both 8% and 13% can significantly increase the active unsaturated fatty acid content in the surimi product, whereas the surimi product contains only a small amount of active polyunsaturated fatty acids at an addition of 3%.
As can be seen in connection with fig. 11 to 17: the antarctic krill oil high internal phase emulsion can simultaneously obtain better gel strength and color and luster at the addition amount of 8 percent, and has good texture characteristics and a minced fish product rich in lipid nutrients of astaxanthin, EPA and DHA with higher content. Too high an amount of antarctic krill high internal phase emulsion is detrimental to the maintenance of the texture and gel properties of the surimi product.
Example 5
A method for preparing a surimi product based on a high stability antarctic krill oil high internal phase emulsion, comprising the steps of:
(1) Preparation of high-stability antarctic krill oil high-internal phase emulsion:
Magnetically stirring pea Protein Powder (PPI) and 3.5% sodium chloride aqueous solution at room temperature and 600rpm for 2h, uniformly mixing, adjusting pH to 3 with 1mol/L hydrochloric acid solution, and hydrating at 4deg.C for 12h to obtain water phase; wherein the concentration of pea protein in the aqueous phase is 0.05g/mL;
Adding gallic acid into antarctic krill oil, and uniformly mixing; then adding soybean oil and uniformly mixing to obtain an oil phase; wherein, the volume ratio of the antarctic krill oil to the soybean oil is 1:3, the dosage of the gallic acid is 0.15% of the mass of the antarctic krill oil; the euphausia superba oil contains 56% of phospholipids;
Mixing the water phase and the oil phase according to the volume ratio of 1:3, mixing the materials in a beaker with the volume of 500mL, and performing emulsification and dispersion for 300s at 11000rpm by adopting a high-speed dispersing machine from the water phase layer to obtain high-stability antarctic krill oil high internal phase emulsion; wherein the distance between the probe of the high-speed dispersing machine and the bottom of the container is 3cm;
(2) The frozen minced fillet is placed in a refrigerator at the temperature of 4 ℃ to be semi-thawed until the minced fillet can be cut, and the minced fillet is cut into small blocks with the length of 2cm multiplied by 2cm, so that minced fillet blocks are obtained;
(3) Mincing minced fillet at 0deg.C and 3200rpm for 5min to obtain minced fillet paste;
(4) Adding sodium chloride accounting for 2.5% of the mass of the minced fillet paste into the minced fillet paste, adjusting the water content to 80%, and continuously beating at 0 ℃ and 3000rpm for 7min to obtain mixed minced fillet paste;
(5) Adding 1/2 of high-stability antarctic krill oil high-internal phase emulsion with the mass of the mixed minced fillet paste to the mixed minced fillet paste, and beating at 0 ℃ and 2000rpm for 5min; adding the rest 1/2 into the mixed minced fillet paste, and grinding at 0deg.C and 1100rpm for 3min to obtain minced fillet paste containing high internal phase emulsion;
(6) Filling minced fillet paste containing high internal phase emulsion at 4deg.C to prepare fish sausage; heating at 40deg.C for 40min, heating at 90deg.C for 30min, and cooling in water at 4deg.C for 20min to obtain minced fish product.
Comparative example 7
The 2 additions of the high internal phase emulsion of antarctic krill oil of high stability of step (5) of example 5 were adjusted to one addition, and the other additions were kept consistent with example 5 to obtain a surimi product.
Comparative example 8
The adjustment in step (5) of example 5 is:
Adding 1/2 of high-stability antarctic krill oil high-internal phase emulsion with the mass of the mixed minced fillet paste to the mixed minced fillet paste, and beating at 0 ℃ and 2000rpm for 5min; adding the rest 1/2 into the mixed minced fillet paste, and grinding at 0deg.C and 2000rpm for 3min to obtain minced fillet paste containing high internal phase emulsion;
other materials were consistent with example 5 to give surimi products.
And performing performance test on the obtained minced fillet product, wherein the test result is as follows:
fig. 18 is the results of the gel strength test of example 5, comparative example 7 and comparative example 8, as can be seen from fig. 18: the gel strength of example 5 was 422.12g cm, which was higher than 376.3g cm of comparative example 7 and 351.64g cm of comparative example 8. Both the addition batch and the milling strength of the antarctic krill oil high internal phase emulsion can affect the texture characteristics of the minced fillet product. The result shows that the gel strength is reduced due to insufficient mixing when the high internal phase emulsion is added into the minced fillet product at one time, the mixing of the high internal phase emulsion with high-speed mixing in batches can also have adverse effects on the gel strength of the minced fillet product due to excessive mixing strength and emulsion breaking, and the mixing of the high internal phase emulsion with the antarctic krill oil can obtain good gel characteristics in steps of mixing at 2000rpm, 5min+1100rpm and 3 min.
Fig. 19 is the water retention test results of example 5, comparative example 7 and comparative example 8. As can be seen from fig. 19: the water retention of example 5 was 82.50%, which is higher than 74.34% of comparative example 7 and 72.90% of comparative example 8. Both the addition batch and the mixing strength of the antarctic krill oil high internal phase emulsion can influence the application effect of the high internal phase emulsion in minced fillet. The result shows that the antarctic krill oil high internal phase emulsion is mixed with 2000rpm, 5min+1100rpm and 3min for step-by-step mixing, so that good water holding performance can be obtained.
FIGS. 20 to 22 are schematic views showing the microstructure of minced fillet gel according to example 5, comparative example 7 and comparative example 8. As can be seen from fig. 20 to 22: the three-dimensional network structure of the minced fillet gel of example 5 produced a small amount of voids due to the addition of grease, but was generally more compact and ordered, whereas comparative example 7 in fig. 21 and comparative example 8 in fig. 22 exhibited significantly larger voids and surface irregularities, which were consistent with the gel strength results of the three.
Fig. 23 is the results of the astaxanthin content test of example 5, comparative example 7 and comparative example 8, as can be seen from fig. 23: the astaxanthin content of example 5 was 2.39mg/kg, which was higher than 1.81mg/kg and 1.63mg/kg of comparative example 7 and comparative example 8. Because astaxanthin is easy to oxidize and is easy to decompose by visible light, the addition batch and the milling strength of the high internal phase emulsion of the antarctic krill oil can influence the content of astaxanthin. The result shows that the active astaxanthin content in the minced fillet product can be obviously improved by mixing the antarctic krill oil high internal phase emulsion with 2000rpm, 5min+1100rpm and 3min step-by-step mixing.
Fig. 24 shows the test results of EPA and DHA of example 5, comparative example 7 and comparative example 8, as can be seen from fig. 24: the total EPA and DHA content of example 5 was 4.255g/kg, which was higher than 3.217g/kg of comparative example 7 and 2.892g/kg of comparative example 8. EPA and DHA are PUFAs, and the addition batch and the milling strength of the high internal phase emulsion of the antarctic krill oil can influence the existence of polyunsaturated fatty acids. The result shows that the active unsaturated fatty acid content in the minced fillet product can be obviously improved by mixing the high internal phase emulsion of the antarctic krill oil with 2000rpm, 5min+1100rpm and 3min step-by-step mixing.
As can be seen in connection with fig. 18 to 24: the antarctic krill oil high internal phase emulsion is matched with 2000rpm, 5min+1100rpm and 3min for stepwise mixing, so that the minced fish product rich in lipid nutrients, which has good gel strength and color, good texture characteristics and high astaxanthin, EPA and DHA content, can be obtained.
In summary, the method of the invention can impart good texture characteristics to the surimi product, maintain high content of the nutrient factors astaxanthin and unsaturated fatty acid characteristic to the surimi product, and maintain good gel strength of the product. The set of technology can be used for producing the minced fillet products with high protein and low cholesterol and rich in lipid nutrients, and has good market prospect.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (4)
1. A process for preparing a high internal phase emulsion of antarctic krill oil having high stability at a salt concentration of 2.5 to 3.5%, comprising the steps of:
(1) Preparation of an aqueous phase:
uniformly mixing pea protein and water, adjusting the pH to 2-3, and hydrating to obtain a water phase; wherein the concentration of pea protein in the water phase is 0.01-0.10 g/mL;
(2) Preparation of an oil phase:
adding gallic acid into antarctic krill oil, and uniformly mixing; then adding soybean oil and uniformly mixing to obtain an oil phase; wherein, the volume ratio of the antarctic krill oil to the soybean oil is 1:1 to 10 percent of gallic acid, which is 0.05 to 0.2 percent of the quality of the antarctic krill oil;
(3) Preparation of high internal phase emulsion:
Mixing the water phase and the oil phase according to the volume ratio of 1: 3-4, mixing, dispersing at high speed, and emulsifying to obtain the high internal phase emulsion of the antarctic krill oil with high stability.
2. The method of claim 1, wherein the euphausia superba oil of step (2) contains between 30% and 65% phospholipids.
3. The method according to claim 1, wherein the high-speed dispersion in the step (3) is stirring at 6000 to 12000rpm for 100 to 300 seconds.
4. A high internal phase emulsion of antarctic krill oil of high stability prepared by the method of any one of claims 1 to 3.
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| CN109601898A (en) * | 2019-01-08 | 2019-04-12 | 大连工业大学 | A method of improving minced fish gel intensity |
| CN113017095A (en) * | 2021-03-15 | 2021-06-25 | 南京财经大学 | Preparation method and application of corn oil quinoa protein pickering high internal phase emulsion |
| CN113287750A (en) * | 2021-04-08 | 2021-08-24 | 日照职业技术学院 | Euphausia superba oil nano-particles and preparation method thereof |
| WO2021169072A1 (en) * | 2020-02-28 | 2021-09-02 | 江苏大学 | Preparation method for pickering emulsion stabilized by fish protein |
| CN115137046A (en) * | 2022-05-30 | 2022-10-04 | 江南大学 | Method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel and product thereof |
| CN115152949A (en) * | 2022-07-12 | 2022-10-11 | 合肥工业大学 | Low-fat pork ball with prinsepia utilis protein high internal phase emulsion as fat substitute and preparation method thereof |
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Patent Citations (6)
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| CN109601898A (en) * | 2019-01-08 | 2019-04-12 | 大连工业大学 | A method of improving minced fish gel intensity |
| WO2021169072A1 (en) * | 2020-02-28 | 2021-09-02 | 江苏大学 | Preparation method for pickering emulsion stabilized by fish protein |
| CN113017095A (en) * | 2021-03-15 | 2021-06-25 | 南京财经大学 | Preparation method and application of corn oil quinoa protein pickering high internal phase emulsion |
| CN113287750A (en) * | 2021-04-08 | 2021-08-24 | 日照职业技术学院 | Euphausia superba oil nano-particles and preparation method thereof |
| CN115137046A (en) * | 2022-05-30 | 2022-10-04 | 江南大学 | Method for improving freeze-thaw stability of high-moisture emulsified minced fillet gel and product thereof |
| CN115152949A (en) * | 2022-07-12 | 2022-10-11 | 合肥工业大学 | Low-fat pork ball with prinsepia utilis protein high internal phase emulsion as fat substitute and preparation method thereof |
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