CN115517348A - Method for improving nutritive value and flavor characteristics of minced fillet product - Google Patents
Method for improving nutritive value and flavor characteristics of minced fillet product Download PDFInfo
- Publication number
- CN115517348A CN115517348A CN202211253876.8A CN202211253876A CN115517348A CN 115517348 A CN115517348 A CN 115517348A CN 202211253876 A CN202211253876 A CN 202211253876A CN 115517348 A CN115517348 A CN 115517348A
- Authority
- CN
- China
- Prior art keywords
- oil
- minced fillet
- litsea cubeba
- internal phase
- phase emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 55
- 235000019634 flavors Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 42
- 230000000050 nutritive effect Effects 0.000 title abstract description 10
- 239000000839 emulsion Substances 0.000 claims abstract description 96
- 239000001289 litsea cubeba fruit oil Substances 0.000 claims abstract description 78
- 108010084695 Pea Proteins Proteins 0.000 claims abstract description 43
- 235000019702 pea protein Nutrition 0.000 claims abstract description 43
- 239000002131 composite material Substances 0.000 claims abstract description 38
- 241000239366 Euphausiacea Species 0.000 claims abstract description 34
- 150000002632 lipids Chemical class 0.000 claims abstract description 34
- 235000015097 nutrients Nutrition 0.000 claims abstract description 30
- 229940106134 krill oil Drugs 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 239000003921 oil Substances 0.000 claims description 62
- 235000019198 oils Nutrition 0.000 claims description 62
- 241000239370 Euphausia superba Species 0.000 claims description 51
- 238000002156 mixing Methods 0.000 claims description 48
- 235000019465 surimi Nutrition 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- 239000003549 soybean oil Substances 0.000 claims description 30
- 239000012460 protein solution Substances 0.000 claims description 27
- 238000004898 kneading Methods 0.000 claims description 23
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 22
- 238000010009 beating Methods 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 239000006185 dispersion Substances 0.000 claims description 12
- 229940074391 gallic acid Drugs 0.000 claims description 11
- 235000004515 gallic acid Nutrition 0.000 claims description 11
- 235000012424 soybean oil Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000013580 sausages Nutrition 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 7
- 230000000887 hydrating effect Effects 0.000 claims description 7
- 150000003904 phospholipids Chemical class 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 235000013332 fish product Nutrition 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 abstract description 34
- 235000013793 astaxanthin Nutrition 0.000 abstract description 34
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 abstract description 34
- 229940022405 astaxanthin Drugs 0.000 abstract description 34
- 239000001168 astaxanthin Substances 0.000 abstract description 34
- 230000000052 comparative effect Effects 0.000 description 98
- 239000000047 product Substances 0.000 description 88
- 238000012360 testing method Methods 0.000 description 42
- 239000000523 sample Substances 0.000 description 18
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 15
- 235000019587 texture Nutrition 0.000 description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 241000251468 Actinopterygii Species 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 206010016807 Fluid retention Diseases 0.000 description 10
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 238000005259 measurement Methods 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 7
- 239000004519 grease Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000003760 magnetic stirring Methods 0.000 description 6
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 230000002411 adverse Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 241000792859 Enema Species 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- WZUVPPKBWHMQCE-UHFFFAOYSA-N Haematoxylin Chemical compound C12=CC(O)=C(O)C=C2CC2(O)C1C1=CC=C(O)C(O)=C1OC2 WZUVPPKBWHMQCE-UHFFFAOYSA-N 0.000 description 2
- 241001657948 Midea Species 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 239000007920 enema Substances 0.000 description 2
- 229940095399 enema Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229940023462 paste product Drugs 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 235000012854 Litsea cubeba Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- CTQNGGLPUBDAKN-UHFFFAOYSA-N O-Xylene Chemical compound CC1=CC=CC=C1C CTQNGGLPUBDAKN-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 230000003930 cognitive ability Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- YQGOJNYOYNNSMM-UHFFFAOYSA-N eosin Chemical compound [Na+].OC(=O)C1=CC=CC=C1C1=C2C=C(Br)C(=O)C(Br)=C2OC2=C(Br)C(O)=C(Br)C=C21 YQGOJNYOYNNSMM-UHFFFAOYSA-N 0.000 description 1
- ZINJLDJMHCUBIP-UHFFFAOYSA-N ethametsulfuron-methyl Chemical compound CCOC1=NC(NC)=NC(NC(=O)NS(=O)(=O)C=2C(=CC=CC=2)C(=O)OC)=N1 ZINJLDJMHCUBIP-UHFFFAOYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- JLTXBOQYSUXGRQ-UHFFFAOYSA-N methanol;trichloroborane Chemical compound OC.ClB(Cl)Cl JLTXBOQYSUXGRQ-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- CASUWPDYGGAUQV-UHFFFAOYSA-M potassium;methanol;hydroxide Chemical compound [OH-].[K+].OC CASUWPDYGGAUQV-UHFFFAOYSA-M 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000003260 vortexing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000008096 xylene Substances 0.000 description 1
Images
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
- 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
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for improving the nutritive value and the flavor characteristics of minced fillet products, belonging to the field of minced fillet products. According to the invention, the antarctic krill oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE) is prepared by adopting the pea protein, the antarctic krill oil and the litsea cubeba oil, so that the stability of the high-dosage antarctic krill oil-litsea cubeba oil composite high internal phase emulsion in a salt environment is realized; and then, the antarctic krill oil-litsea cubeba 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 increased, the nutritive value of the minced fillet product is enhanced, the flavor of the minced fillet product is improved, and meanwhile, the minced fillet product has good texture characteristics. The method can be used for producing the flavor minced fillet product rich in lipid nutrients, and has good market prospect.
Description
Technical Field
The invention relates to a method for improving the nutritive value and the flavor characteristics of minced fillet products, belonging to the field of minced fillet products.
Background
During the rinsing process of the minced fillet, myofibrillar protein can be concentrated, components such as fat, pigment and the like can be removed, and the gel property and the appearance color of the minced fillet product can be improved. However, this process also results in the loss of lipid nutrients and flavor in surimi products, especially n-3HUFA in fish. The latter has functional properties of preventing cardiovascular diseases, resisting cancer, preventing inflammation and the like, and has important effects on promoting the development of infant brain and cognitive ability, so that it is necessary to strengthen lipid nutrients in the minced fillet product. The antarctic krill oil is rich in n-3PUFA and astaxanthin, has good bioavailability, and is an ideal resource for enhancing the lipid nutrition of the minced fillet product.
Lipids are important precursors for the formation of flavors in food products, while fats are also solubilizing carriers for many flavors. In recent years, flavor oils have been used to enrich the flavor characteristics of foods because of their natural, safe and good flavor characteristics. The litsea cubeba oil contains a large amount of citral, has a strong lemon flavor, has antioxidant and antibacterial functions, and is very suitable for improving the flavor characteristics of aquatic food. Therefore, the antarctic krill oil and the litsea cubeba flavor oil are used in a compound way, and the flavor can be increased and the nutritional value can be improved by strengthening in the minced fillet.
However, researches show that the network pore size of the minced fillet gel directly added with the oil is increased, the oil is easy to aggregate to cause texture collapse, and the gel property and the water retention property of the minced fillet product are adversely affected. Although the conventional nano pre-emulsified oil can maintain the good texture characteristics of surimi gel, the pre-emulsified oil has very limited fat bearing capacity, and high-dose lipid reinforcement is difficult to realize. The internal phase ratio phi of the high internal phase emulsion is more than or equal to 0.74, can bear extremely high oil phase, has good colloid emulsion characteristics, and is an ideal carrier for enhancing the lipid of the minced fillet product. Because the salt content of the minced fillet product is high, the high internal phase emulsion is easy to break and the stability of the minced fillet structure is seriously influenced because the preparation process needs violent chopping. Therefore, there is a need to develop high internal phase emulsions with salt and chop resistance to meet the requirements of surimi flavor, nutrition and texture.
Disclosure of Invention
[ problem ] to
At present, the conventionally prepared high internal phase emulsion is not salt-resistant and cannot be used for preparing minced fillet products; and the conventional minced fillet product is lack of nutrient substances and less in flavor substances.
[ solution ]
In order to solve the problems, the euphausia superba oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE) is prepared by adopting pea protein, euphausia superba oil and litsea cubeba oil; and then the fish paste is used in the fish paste product, so that the fish paste product has high nutritive value, good flavor property and texture property. The method disclosed by the invention has good effects on improving the nutritive value and flavor characteristics of the minced fillet product and maintaining the gel characteristics.
The first object of the present invention is to provide a method for preparing a Euphausia superba oil-Litsea cubeba oil high internal phase emulsion (KO-LO-HIPE) with high stability in salt environment, comprising the following steps:
(1) Preparation of pea protein solution:
uniformly mixing pea protein isolate and water, then adjusting the pH value to 2-3, and hydrating to obtain a pea protein solution; wherein, the concentration of the pea protein in the pea protein solution is 0.01-0.10 g/mL;
(2) Preparation of euphausia superba oil-litsea cubeba oil-soybean oil composite oil:
mixing the euphausia superba oil and the litsea cubeba oil, then adding gallic acid, and uniformly mixing to obtain the euphausia superba oil-litsea cubeba oil composite oil; then, uniformly mixing the euphausia superba oil-litsea cubeba oil composite oil and the soybean oil to obtain the euphausia superba oil-litsea cubeba oil-soybean oil composite oil; wherein the volume ratio of the antarctic krill oil to the litsea cubeba oil is 3-9: 1, the volume ratio of the euphausia superba oil-litsea cubeba oil composite oil to the soybean oil is 1:2 to 8 percent, the dosage of the gallic acid is 0.05 to 0.2 percent of the mass of the euphausia superba oil;
(3) Preparation of high internal phase emulsion:
mixing the pea protein solution and the euphausia superba oil-litsea cubeba oil-soybean oil composite oil according to a volume ratio of 1: 3-4, dispersing at high speed, and emulsifying to obtain the euphausia superba oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE).
In one embodiment of the present invention, the salt environment refers to an aqueous sodium chloride solution having a mass concentration of 2.5 to 4%.
In one embodiment of the invention, the step (1) of mixing is magnetic stirring at 20-30 deg.C (room temperature) and 500-1000 rpm for 1-2 h.
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 hydrochloric acid or sodium hydroxide solution is 0.5 to 1.5mol/L.
In one embodiment of the invention, the hydration in step (1) is performed in a refrigerator at 4 ℃ for 6-12 h until the hydration is complete.
In one embodiment of the present invention, the content of phospholipids in the antarctic krill oil in step (2) is 30% to 70%.
In one embodiment of the present invention, the high speed dispersion in step (3) is high speed dispersion at 6000 to 12000rpm for 100 to 300 seconds.
In one embodiment of the present invention, the type of the high-speed dispersant used in the high-speed dispersion in step (3) is chen technology LC-ES-120SH, and the distance between the probe of the high-speed dispersion machine and the bottom of the container is 2-4 cm.
The second object of the invention is the antarctic krill oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE) prepared by the method of the invention.
The third object of the invention is to provide a method for preparing a flavor minced fillet product rich in lipid nutrients, wherein the method adopts the euphausia superba oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE) disclosed by the invention.
In one embodiment of the present invention, the process for preparing a lipid nutrient-rich flavored surimi product comprises the steps of:
(1) Unfreezing the frozen minced fillet, and cutting the frozen minced fillet into small blocks to obtain minced fillet blocks;
(2) Mincing the minced fillet for 2-10 min at 0 ℃ and 2500-3500 rpm until no large particles exist to obtain minced fillet;
(3) Adding sodium chloride into the minced fillet paste, adjusting the water content to 80%, and carrying out salt-beating at 0 ℃ and 2000-3000 rpm for 5-10 min to obtain mixed minced fillet paste;
(4) Adding the Antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet paste in batches, and continuously beating and chopping for 5-10 min at 0 ℃ and 1000-2500 rpm 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 into a sausage, and then carrying out heat treatment and cooling to obtain the flavor minced fillet product rich in lipid nutrients.
In one embodiment of the present invention, the thawing in step (1) is performed until the product is cuttable.
In one embodiment of the present invention, the size of the small block in step (2) is 2cm × 2cm × 2cm.
In one embodiment of the present invention, the machine model used for the empty-kneading, salt-kneading and chopping in the steps (2) to (4) is Midea MJ-JD53.
In one embodiment of the present invention, the amount of sodium chloride added in step (3) is 2 to 3% by mass of the minced fillet.
In one embodiment of the invention, the addition amount of the antarctic krill oil-litsea cubeba oil high internal phase emulsion in the step (4) is 5-15% of the mixed minced fillet.
In one embodiment of the present invention, the adding step (4) of the mixed surimi paste in batches specifically comprises:
adding 1/2 of the antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet, and kneading at 0 ℃ and 1500-2500 rpm for 3-5 min; and adding the remaining 1/2 of the antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet, and kneading at 0 ℃ and 1000-1500 rpm for 1-3 min.
In one embodiment of the invention, the sausage in the step (5) is filled at 4 ℃ to obtain the fish sausage.
In one embodiment of the present invention, the heat treatment in step (5) is performed by heating at 40 ℃ for 0-40 min, and then at 90 ℃ for 20-30 min.
In one embodiment of the present invention, the cooling in step (5) is performed in 4 ℃ water for 20-40 min.
The fourth object of the invention is the flavor minced fillet product rich in lipid nutrient prepared by the method of the invention.
The fifth purpose of the invention is to provide a method for improving the nutritive value and the flavor characteristics of the minced fillet product, wherein the method adopts the antarctic krill oil-litsea cubeba oil high internal phase emulsion.
In one embodiment of the invention, the method for improving the nutritive value and the flavor characteristics of the minced fillet product comprises the following steps:
(1) Unfreezing the frozen minced fillet, and cutting the frozen minced fillet into small blocks to obtain minced fillet blocks;
(2) The minced fillet is mashed for 2-10 min at 0 ℃ and 2500-3500 rpm until no large particles exist, so as to obtain minced fillet paste;
(3) Adding sodium chloride into the minced fillet paste, adjusting the water content to 80%, and carrying out salt-beating at 0 ℃ and 2000-3000 rpm for 5-10 min to obtain mixed minced fillet paste;
(4) Adding the antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet in batches, and continuously beating, chopping and stirring for 5-10 min at 0 ℃ and 1000-2500 rpm to obtain the minced fillet containing the high internal phase emulsion;
(5) And (3) filling the minced fillet paste containing the high internal phase emulsion into a sausage, and then carrying out heat treatment and cooling to obtain the flavor minced fillet product rich in lipid nutrients.
[ advantageous effects ]
(1) The invention realizes the stability of the high-dose antarctic krill oil-litsea cubeba oil composite high internal phase emulsion in a salt environment, and provides a foundation for the application of the emulsion.
(2) According to the invention, the antarctic krill oil-litsea cubeba 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 increased, the nutritive value of the minced fillet product is enhanced, and the flavor of the minced fillet product is improved.
(3) The method of the invention strengthens the lipid nutrient and flavor characteristics of the surimi product, simultaneously maintains the good gel property of the surimi product, and can meet the requirement of the surimi product on the texture property.
(4) The method is simple and easy to implement, the product process is simple, and the method is suitable for industrial production and has good market prospect.
Drawings
Fig. 1 is a process flow diagram of the method of the present invention for improving the nutritional value and flavor characteristics of a surimi product.
Fig. 2 is an oil drop profile of the emulsions prepared in example 1, example 2 and comparative example 1, comparative example 2.
FIG. 3 is a graph showing the storage stability of the emulsions prepared in example 1 and example 2 and comparative examples 1 and 2.
Fig. 4 shows the results of the gel strength test of example 3 and comparative examples 3 and 4.
Fig. 5 shows the results of the water retentions of example 3 and comparative examples 3 and 4.
Fig. 6 shows the results of the microstructure test of example 3.
Fig. 7 is a result of testing the microstructure of comparative example 3.
Fig. 8 is a result of testing the microstructure of comparative example 4.
Fig. 9 shows the results of the measurement of the astaxanthin content in example 3 and comparative examples 3 and 4.
Fig. 10 shows the results of EPA and DHA testing in example 3 and comparative examples 3 and 4.
Fig. 11 shows the results of the e-nose analysis of the surimi products of example 3 and comparative examples 3 and 4.
Fig. 12 shows the results of the gel strength test of example 4 and comparative examples 5 and 6.
Fig. 13 shows the results of the water retentions of example 4 and comparative examples 5 and 6.
Fig. 14 shows the results of the microstructure test of example 4.
Fig. 15 is a test result of the microstructure of comparative example 5.
Fig. 16 is a result of testing the microstructure of comparative example 6.
Fig. 17 shows the results of the measurement of the astaxanthin content in example 4 and comparative examples 5 and 6.
Fig. 18 is a graph of the results of testing the EPA and DHA content of the surimi products of example 4 and comparative examples 5 and 6.
Fig. 19 is a graph showing the analysis of the main components of the electronic nose of the surimi product of example 4 and comparative examples 5 and 6.
FIG. 20 shows the results of the gel strength tests of example 5 and comparative examples 7 and 8.
Fig. 21 shows the results of the water retentions of example 5 and comparative examples 7 and 8.
FIG. 22 shows the results of the microstructure test of example 5.
Fig. 23 is a test result of the microstructure of comparative example 7.
Fig. 24 is a test result of the microstructure of comparative example 8.
Fig. 25 shows the results of the measurement of the astaxanthin content in example 5 and comparative examples 7 and 8.
Fig. 26 shows the results of EPA and DHA content tests for example 5 and comparative examples 7 and 8.
Fig. 27 is an analysis chart of the main components of the electronic nose of the minced fillet product in 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 the purpose of better illustrating the invention and is not intended to limit the invention thereto.
The test method comprises the following steps:
1. testing of stability in saline environment:
adjusting water in the pea protein solution of the high internal phase emulsion to be a sodium chloride water solution with the mass fraction of 4%, and keeping the other parts consistent with the preparation of the high internal phase emulsion to obtain the high internal phase emulsion with the salt concentration of 4%; after which the test is performed.
2. Testing of oil drop profile:
the high internal phase emulsion at a salt concentration of 4% was placed in a glass slide, covered with a cover slip and pressed gently, and observed using an inverted optical microscope.
3. Testing of storage stability:
the high internal phase emulsion at a salt concentration of 4% was sealed in a clear glass bottle and after standing at 4 ℃ for 15 days, a photograph of the appearance of the high internal phase emulsion was taken.
4. Testing of gel characteristics:
gel strength was measured using a ta.xt plus physical property tester. The specific test conditions are as follows: the model of the test probe is P/5S; the speed before measurement is 1mm/s, the speed for measurement is 1mm/s, and the return speed is 10mm/s; the descending distance is 20mm. 6 measurements were taken for each sample and averaged.
5. Testing of water retention:
a section (about 3 g) of the gel sample was accurately weighed as M1, and the surface was blotted with filter paper, wrapped with fresh filter paper, and put into a 50-ml centrifuge tube. The tube was centrifuged at 10000r/min for 10 minutes at 4 ℃ and the centrifuged sample was weighed as M2.
WHC is calculated according to the following formula: WHC/% = M2/M1 × 100.
6. And (3) testing the 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 plates were cut into sections approximately 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), taking supernatant, transferring into a distillation flask, and leaching at 35 ℃ for 30min; and adding 60mL of ethyl acetate into the filter residue after centrifugation for leaching, combining the extracting solutions, measuring the absorbance at 474nm, and calculating the astaxanthin content by using a standard curve.
Wherein, the drawing of the astaxanthin standard curve specifically comprises the following steps: accurately weighing 2mg of astaxanthin standard sample, dissolving with a small amount of ethyl acetate, transferring into a volumetric flask, and fixing the volume to 100mL to obtain a standard solution with the concentration of 20 mg/L. When in use, the solution is diluted by ethyl acetate into astaxanthin standard solutions with a series of concentrations of 16mg/L, 12mg/L, 10mg/L, 8mg/L, 6mg/L, 4mg/L, 2mg/L and the like, and the absorbance is measured at the maximum absorption wavelength of 474nm of the astaxanthin ethyl acetate solution. And drawing by taking the concentration of the astaxanthin as an abscissa and the absorbance as an ordinate to draw an astaxanthin standard curve.
8. Testing of EPA and DHA:
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, taking lower layer nitrogen, and blowing to obtain crude fat. Adding 2mL of 0.5mol/L KOH-methanol solution into the crude fat, shaking in a water bath at 80 ℃ until oil drops disappear, and cooling to room temperature. 2mL of a 14% boron trichloride methanol solution was added, and the mixture was subjected to water bath at 80 ℃ for 2min and cooled to room temperature. Accurately adding 2mL of n-hexane, vortexing to make the n-hexane uniform, leaching with 2mL of saturated NaCl, centrifuging to obtain the upper layer, dehydrating with anhydrous sodium sulfate, clarifying, sucking the supernatant, placing into a sample injection vial, standing in a chromatography cabinet at 4 ℃ for 2h, and filtering with the diameter of 0.22 μm to obtain the product for gas chromatography.
9. Testing of the electronic nose:
the flavor profile of the surimi product was analyzed by a portable electronic nose system (PEN 3, win Muster airense analysis, germany). The method comprises the following steps: weighing 2g of chopped fish intestines in a 20mL electronic nose bottle, and standing for 30min at room temperature. Measurement parameters are as follows: the test temperature was 25 ℃; the sample flow rate is 300mL/min; the test time is 120s; the washing time was 100s.
The instruments used in the examples:
the model of the high-speed dispersion machine is Lechen technology LC-ES-120SH;
the model of the machine for empty kneading, salt kneading and kneading is Midea MJ-JD53.
Example 1
A method for preparing Euphausia superba oil-Litsea cubeba oil high internal phase emulsion (KO-LO-HIPE) with high stability in salt environment comprises the following steps:
(1) Preparation of pea protein solution:
magnetically stirring pea protein isolate powder (PPI) and water at room temperature and 800rpm for 1.5h, uniformly mixing, adjusting the pH to 2 by adopting hydrochloric acid solution with the concentration of 1mol/L, and completely hydrating in a refrigerator at 4 ℃ for 12h to obtain pea protein solution; wherein the concentration of the pea protein in the pea protein solution is 0.06g/mL;
(2) Preparation of euphausia superba oil-litsea cubeba oil-soybean oil composite oil:
mixing antarctic Krill Oil (KO) and litsea cubeba oil (LO) according to a volume ratio of 9:1, adding gallic acid powder with the mass of 0.1% of the Antarctic krill oil, and uniformly mixing by magnetic stirring to obtain the Antarctic krill oil-litsea cubeba oil composite oil; and then mixing the euphausia superba oil-litsea cubeba oil composite oil and the soybean oil according to the volume ratio of 1:7, stirring and mixing uniformly to obtain euphausia superba oil-litsea cubeba oil-soybean oil composite oil; wherein, the content of phospholipid in the antarctic krill oil is 56%;
(3) Preparation of high internal phase emulsion:
mixing the pea protein solution and the euphausia superba oil-litsea cubeba oil-soybean oil composite oil according to a volume ratio of 1:3 mixing in a container with a volume of 500mL, dispersing for 300s at a speed of 7500rpm by a high-speed disperser from the protein layer, wherein the distance from the probe of the high-speed disperser to the bottom of the container is 3cm, and obtaining the Euphausia superba oil-Litsea cubeba oil high internal phase emulsion (KO-LO-HIPE).
Example 2
A method for preparing Euphausia superba oil-Litsea cubeba oil high internal phase emulsion (KO-LO-HIPE) with high stability in salt environment comprises the following steps:
(1) Preparation of pea protein solution:
magnetically stirring pea protein isolate powder (PPI) and water at room temperature and 800rpm for 1.5h, uniformly mixing, adjusting the pH to 2 by adopting hydrochloric acid solution with the concentration of 1mol/L, and completely hydrating in a refrigerator at 4 ℃ for 12h to obtain pea protein solution; wherein the concentration of the pea protein in the pea protein solution is 0.06g/mL;
(2) Preparation of euphausia superba oil-litsea cubeba oil-soybean oil composite oil:
mixing antarctic Krill Oil (KO) and litsea cubeba oil (LO) according to a volume ratio of 3:1, adding gallic acid powder with the mass of 0.1% of the Antarctic krill oil, and uniformly mixing by magnetic stirring to obtain the Antarctic krill oil-litsea cubeba oil composite oil; and then mixing the euphausia superba oil-litsea cubeba oil composite oil and the soybean oil according to the volume ratio of 1:3, stirring and mixing uniformly to obtain the euphausia superba oil-litsea cubeba oil-soybean oil composite oil; wherein, the content of phospholipid in the antarctic krill oil is 56%;
(3) Preparation of high internal phase emulsion:
mixing the pea protein solution and the euphausia superba oil-litsea cubeba oil-soybean oil composite oil according to a volume ratio of 1:3 mixing in a container with a volume of 500mL, dispersing for 300s at a speed of 7500rpm by a high-speed disperser from the protein layer, wherein the distance from the probe of the high-speed disperser to the bottom of the container is 3cm, and obtaining the Euphausia superba oil-Litsea cubeba oil high internal phase emulsion (KO-LO-HIPE).
Comparative example 1
The volume ratio of the euphausia superba oil-litsea cubeba oil composite oil to the soybean oil in the step (2) of the example 1 is adjusted to be 1:1, otherwise in keeping with example 1, an antarctic krill oil-litsea cubeba oil emulsion (KO-LO emulsion) was obtained.
Comparative example 2
The gallic acid in the step (2) of example 1 is omitted, and the rest is the same as example 1, so that an antarctic krill oil-litsea cubeba oil emulsion (KO-LO emulsion) is obtained.
Adjusting the water used in the pea protein solution in the emulsion preparation methods of examples 1 and 2 and comparative examples 1 and 2 to be a sodium chloride aqueous solution with the mass fraction of 4%, and keeping the other phases consistent with the preparation of the high internal phase emulsion to obtain an emulsion with the salt concentration of 4%; after which the test is performed. The test results were as follows:
fig. 2 is an oil drop profile of the emulsions prepared in example 1, example 2 and comparative example 1, comparative example 2. As can be seen from fig. 2: examples 1 and 2 both form high internal phase emulsions at a salt concentration of 4%, are in the form of oil-in-water emulsions, have a large number of oil droplets in a high density packing and in a mutual connection state, and have compact internal oil droplets; in contrast, in comparative example 1, the volume ratio of the euphausia superba oil-litsea cubeba oil composite oil to the soybean oil is 1:1, emulsion is formed, oil drops are highly dispersed and mutually aggregated under the condition that the salt concentration is 4 percent, and the phenomenon of emulsion breaking is caused; the emulsion formed in comparative example 2 also exhibited breaking at a salt concentration of 4%.
FIG. 3 is a graph showing the storage stability of the emulsions prepared in example 1 and example 2 and comparative examples 1 and 2. As can be seen from fig. 3: the emulsions of example 1 and example 2 did not break and delaminate after 15 days storage at a salt concentration of 4%, showing a solid-like appearance; the emulsions of comparative example 1 and comparative example 2 both developed demulsification and demixing after storage for 15 days at a salt concentration of 4%. The results show that: the gallic acid-containing KO-LO-HIPE prepared by the method of the present invention has good self-supporting property at 4% NaCl, is good in stability, and can be applied to minced fillet, while the emulsion prepared without the technical scope of the present invention is unstable at 4% NaCl, and cannot be applied to minced fillet.
Example 3
A process for preparing a lipid nutrient-rich flavored surimi product comprising the steps of:
(1) Magnetically stirring pea protein isolate powder (PPI) and water at room temperature and 700rpm for 2h, uniformly mixing, adjusting the pH to 2 by adopting a hydrochloric acid solution with the concentration of 1mol/L, and completely hydrating in a refrigerator at 4 ℃ for 12h to obtain a pea protein solution; wherein the concentration of the pea protein in the pea protein solution is 0.06g/mL;
mixing antarctic Krill Oil (KO) and litsea cubeba oil (LO) according to a volume ratio of 4:1, adding gallic acid powder with the mass being 0.1% of that of the Antarctic krill oil, and uniformly mixing by magnetic stirring to obtain the Antarctic krill oil-litsea cubeba oil composite oil; and then, mixing the Euphausia superba oil-litsea cubeba oil composite oil and the soybean oil according to the volume ratio of 1:4, stirring and mixing uniformly to obtain the euphausia superba oil-litsea cubeba oil-soybean oil composite oil; wherein, the content of phospholipid in the antarctic krill oil is 56%;
mixing the pea protein solution and the euphausia superba oil-litsea cubeba oil-soybean oil composite oil according to a volume ratio of 1:3 mixing the mixture in a container with the volume of 500mL, and dispersing the mixture for 200s at 12000rpm by using a high-speed dispersion machine from the protein layer, wherein the distance between a probe of the high-speed dispersion machine and the bottom of the container is 3cm to obtain the Euphausia superba oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE);
(2) Placing the frozen minced fillet in a refrigerator at 4 ℃ for semi-thawing until the frozen minced fillet can be cut, and cutting the frozen minced fillet into small blocks of 2cm multiplied by 2cm to obtain minced fillet blocks;
(3) Mincing the minced fillet for 2min at 0 ℃ and 3500rpm to obtain minced fillet;
(4) Adding sodium chloride with the mass of 2.5% of the minced fillet paste into the minced fillet paste, adjusting the water content to 80%, and continuously carrying out salt beating at 0 ℃ and 2000rpm for 6min to obtain a mixed minced fillet paste;
(5) Adding 1/2 of antarctic krill oil-litsea cubeba oil high internal phase emulsion with the mass of 8% of the mixed minced fillet paste into the mixed minced fillet paste, and mincing and chopping for 4min at the temperature of 0 ℃ and the rpm of 2000; adding the rest 1/2 of the mixture into the mixed minced fillet, and kneading and chopping for 1min at 0 ℃ and 1500rpm to obtain the minced fillet containing the high internal phase emulsion;
(6) Preparing fish sausage by performing enema on the minced fish paste containing the high internal phase emulsion at 4 ℃; heating at 40 deg.C for 40min, aging at 90 deg.C for 30min, and cooling in 4 deg.C water for 20min to obtain flavor minced fillet product rich in lipid nutrients.
Comparative example 3
The antarctic krill oil-litsea cubeba oil high internal phase emulsion prepared in the step (4) of the example 3 is adjusted to be the antarctic krill oil-litsea cubeba oil-soybean oil compound oil prepared in the step (1) of the example 3, and the rest is kept the same as the example 3, so that the flavor minced fillet product rich in lipid nutrients is obtained.
Comparative example 4
The antarctic krill oil-litsea cubeba oil high internal phase emulsion in the step (4) of the example 3 is omitted, and the rest is consistent with the example 3, so that the flavor minced fillet product rich in lipid nutrients is obtained.
Fig. 4 shows the results of the gel strength test of example 3 and comparative examples 3 and 4. As can be seen from fig. 4: example 3 has a gel strength of 430.1g cm, higher than 332.67g cm of comparative example 3, but slightly lower than 472.8g cm of comparative example 4. The results show that: the direct addition of the oil and fat is not beneficial to the texture of the minced fillet gel, the gel strength is reduced by 30 percent compared with that of the minced fillet product in a comparative example 4, the adverse effect of the oil and fat on the minced fillet gel property can be effectively improved when the oil and fat is added into the minced fillet product in a KO-LO-HIPE form, the gel strength is reduced by only 9 percent compared with that of the comparative example 4, and the good gel property can be maintained.
Fig. 5 shows the results of the water retentions of example 3 and comparative examples 3 and 4. As can be seen from fig. 5: example 3 has a water holdup of 81.22%, greater than 76.54% of comparative example 3 and less than 84.73% of comparative example 4. The results show that: the direct addition of grease can have adverse effect on the water retention of the gel, and the KO-LO-HIPE is beneficial to stabilizing the water content of the minced fillet gel and improving the water retention of the minced fillet gel.
Fig. 6 to 8 show the results of the microstructure test of example 3 and comparative examples 3 and 4. As can be seen from fig. 6 to 8: the three-dimensional network structure of the minced fillet gel in the embodiment 3 can generate a small amount of gaps due to the addition of the grease, but the whole structure is compact and ordered; the comparative example 3 shows obviously larger holes and uneven surface; in the comparative example 4, as no grease is added, the three-dimensional network structure is compact and ordered, which is consistent with the gel strength results of the three.
Fig. 9 shows the results of the measurement of the astaxanthin content in example 3 and comparative examples 3 and 4. As can be seen from fig. 9: the astaxanthin content of example 3 was 2.24mg/kg, which was higher than 1.69mg/kg and 0.01mg/kg of comparative examples 3 and 4. The astaxanthin is easy to oxidize and decompose under visible light, so that the consumption of the astaxanthin is increased by adding the astaxanthin directly in the form of grease, and the content of the active astaxanthin in the minced fillet product can be obviously increased by adding the astaxanthin in the form of KO-LO-HIPE.
Fig. 10 shows the results of EPA and DHA testing in example 3 and comparative examples 3 and 4. As can be seen from fig. 10: the total content of EPA and DHA in example 3 was 3.485g/kg, which is higher than 2.913g/kg for comparative example 3 and 0.51g/kg for comparative example 4. EPA and DHA are PUFA, polyunsaturated fatty acid is directly added in the form of grease, the oxidation speed is high, and polyunsaturated fatty acid can be effectively protected by adding in the form of KO-LO-HIPE, so that the content of active unsaturated fatty acid in the minced fillet product is obviously improved.
Fig. 11 is the results of e-nose analysis of the surimi products of example 3 and comparative examples 3 and 4. As can be seen from fig. 11: the longer distance between sample points for example 3, comparative example 3, and comparative example 4, illustrates the greater difference in odor for each group of surimi products. The results show that: the direct addition of the oil and fat to the surimi product significantly enhances the flavor of the surimi product, while the addition in the form of KO-LO-HIPE improves the flavor of the surimi product.
As can be seen in fig. 4 to 11: the flavor minced fillet product with good gel strength, texture property and high contents of astaxanthin, EPA and DHA can be obtained by adding KO-LO-HIPE into the minced fillet.
Example 4
A process for preparing a lipid nutrient-rich flavored surimi product comprising the steps of:
(1) Magnetically stirring pea protein isolate powder (PPI) and water at room temperature and 800rpm for 2h, uniformly mixing, adjusting the pH to 3 by adopting a hydrochloric acid solution with the concentration of 1mol/L, and completely hydrating in a refrigerator at 4 ℃ for 12h to obtain a pea protein solution; wherein the concentration of the pea protein in the pea protein solution is 0.06g/mL;
mixing antarctic Krill Oil (KO) and litsea cubeba oil (LO) according to a volume ratio of 6:1, adding gallic acid powder with the mass being 0.1% of that of the Antarctic krill oil, and uniformly mixing by magnetic stirring to obtain the Antarctic krill oil-litsea cubeba oil composite oil; and then mixing the euphausia superba oil-litsea cubeba oil composite oil and the soybean oil according to the volume ratio of 1:4, stirring and mixing uniformly to obtain the euphausia superba oil-litsea cubeba oil-soybean oil composite oil; wherein, the content of phospholipid in the antarctic krill oil is 56%;
mixing the pea protein solution and the euphausia superba oil-litsea cubeba oil-soybean oil composite oil according to a volume ratio of 1:3 mixing the mixture in a container with the volume of 500mL, and dispersing the mixture for 150s at 7000rpm by using a high-speed dispersion machine from the protein layer, wherein the distance between a probe of the high-speed dispersion machine and the bottom of the container is 3cm, so as to obtain the antarctic krill oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE);
(2) Placing the frozen minced fillet in a refrigerator at 4 ℃ for semi-thawing until the frozen minced fillet can be cut, and cutting the frozen minced fillet into small blocks of 2cm multiplied by 2cm to obtain minced fillet blocks;
(3) Mincing the minced fillet block for 5min at 0 ℃ and 3000rpm to obtain minced fillet paste;
(4) Adding sodium chloride with the mass of 2.5% of the minced fillet paste into the minced fillet paste, adjusting the water content to 80%, and continuously carrying out salt beating at 0 ℃ and 2000rpm for 5min to obtain a mixed minced fillet paste;
(5) Adding 1/2 of antarctic krill oil-litsea cubeba oil high internal phase emulsion with the mass of 10% of the mixed minced fillet paste into the mixed minced fillet paste, and mincing and stirring at 0 ℃ and 2500rpm for 3min; adding the rest 1/2 of the mixture into the mixed minced fillet, and kneading and chopping for 2min at 0 ℃ and 1000rpm to obtain the minced fillet containing the high internal phase emulsion;
(6) Preparing fish sausage by filling minced fish paste containing high internal phase emulsion at 4 deg.C; heating at 40 deg.C for 40min, aging at 90 deg.C for 30min, and cooling in 4 deg.C water for 20min to obtain flavor minced fillet product rich in lipid nutrients.
Comparative example 5
The amount of the euphausia superba oil-litsea cubeba oil high internal phase emulsion in the step (5) of the example 4 is adjusted to be 4% of the mass of the mixed minced fillet paste, and the rest is consistent with the example 4, so that the flavor minced fillet product rich in lipid nutrients is obtained.
Comparative example 6
The amount of the euphausia superba oil-litsea cubeba oil high internal phase emulsion in the step (5) of the example 4 is adjusted to be 16 percent of the mass of the mixed minced fillet paste, and the rest is consistent with the example 4, so that the flavor minced fillet product rich in lipid nutrients is obtained.
And (3) carrying out performance test on the obtained flavor minced fillet product rich in lipid nutrients, wherein the test result is as follows:
fig. 12 shows the results of the gel strength test of example 4 and comparative examples 5 and 6. As can be seen from fig. 12: the gel strength of example 4 was 427.5 g.cm, lower than 450.38 g.cm for comparative example 5 and higher than 292.17 g.cm for comparative example 6. The addition of the oil or fat can cause the reduction of the texture characteristics of the minced fillet product, and different addition amounts of the oil or fat can have different influences on the texture characteristics of the minced fillet product. From the results, it is understood that the gel strength of the minced fillet product added in an amount of 10% is reduced by only 5% as compared with the gel strength of the minced fillet product added in an amount of 4%, and the gel strength is reduced by 35% when the added amount reaches 16%.
Fig. 13 shows the results of the water retentions of example 4 and comparative examples 5 and 6. As can be seen from fig. 13: the water holding capacity of example 4 is 78.25%, which is lower than 83.4% of comparative example 5 and higher than 68.36% of comparative example 6, therefore, the minced fish product can obtain good water holding capacity when the addition amount is 4% and 10%, and the water holding capacity of the minced fish product is greatly reduced when the addition amount is 16%.
Fig. 14 to 16 show the results of the microstructure test of example 4 and comparative examples 5 and 6. As can be seen from fig. 14 to 16: the three-dimensional network structure of the surimi gel in the surimi products of example 4 and comparative example 4 can generate a small amount of gaps due to the addition of the grease, but the surimi gel is compact and ordered overall; the surimi product of comparative example 6 exhibited significantly larger pores and uneven surfaces due to an excessively large amount of added fat, which are consistent with the gel strength results of the three.
Fig. 17 shows the results of the measurement of the astaxanthin content in example 4 and comparative examples 5 and 6. As can be seen from fig. 17: the astaxanthin content of example 4 was 2.37mg/kg, higher than 1.15mg/kg for comparative example 5 and lower than 4.48mg/kg for comparative example 6. The addition of KO-LO-HIPE in 10% and 16% can obviously improve the content of active astaxanthin in the minced fillet product, and the addition of KO-LO-HIPE in 4% only contains a small amount of active astaxanthin.
Fig. 18 is a graph of the results of testing the EPA and DHA content of the surimi products of example 4 and comparative examples 5 and 6. As can be seen from fig. 18: the total content of EPA and DHA in example 4 was 3.74g/kg, higher than 1.97g/kg in comparative example 5 and lower than 6.457g/kg in comparative example 6. The addition of KO-LO-HIPE in 10% and 16% can obviously improve the content of active unsaturated fatty acid in the minced fillet product, and the minced fillet product only contains a small amount of active polyunsaturated fatty acid at the addition of 4%.
Fig. 19 is a graph showing the analysis of the main components of the electronic nose of the surimi product of example 4 and comparative examples 5 and 6. As can be seen from fig. 19: the longer distance between sample points for example 4, comparative example 5, and comparative example 6, illustrates the greater difference in odor for each group of surimi products. Observing example 4, comparative example 5 and comparative example 6, it was found that: the larger the addition amount of KO-LO-HIPE is, the more favorable the flavor of the minced fillet product is.
As can be seen from fig. 12 to 19: KO-LO-HIPE can keep the texture characteristics at the addition of 10 percent, and simultaneously, flavor minced fillet products with higher contents of astaxanthin, EPA and DHA can be obtained. The excessive addition amount of KO-LO-HIPE is not beneficial to maintaining the texture and gel properties of the minced fillet product.
Example 5
A process for preparing a lipid nutrient-rich flavored surimi product comprising the steps of:
(1) Magnetically stirring pea protein isolate powder (PPI) and water at room temperature and 1000rpm for 2h, uniformly mixing, adjusting pH to 3 by using hydrochloric acid with the concentration of 1mol/L, and completely hydrating in a refrigerator at 4 ℃ for 12h to obtain a pea protein solution; wherein the concentration of the pea protein in the pea protein solution is 0.06g/mL;
mixing antarctic Krill Oil (KO) and litsea cubeba oil (LO) according to a volume ratio of 5:1, adding gallic acid powder with the mass being 0.1% of that of the Antarctic krill oil, and uniformly mixing by magnetic stirring to obtain the Antarctic krill oil-litsea cubeba oil composite oil; and then mixing the euphausia superba oil-litsea cubeba oil composite oil and the soybean oil according to the volume ratio of 1:2, stirring and mixing uniformly to obtain euphausia superba oil-litsea cubeba oil-soybean oil composite oil; wherein, the content of phospholipid in the antarctic krill oil is 56%;
mixing the pea protein solution and the euphausia superba oil-litsea cubeba oil-soybean oil composite oil according to a volume ratio of 1:3 mixing the mixture in a container with the volume of 500mL, and dispersing the mixture for 300s at 9000rpm by using a high-speed dispersion machine from the protein layer, wherein the distance between a probe of the high-speed dispersion machine and the bottom of the container is 2cm to obtain the Euphausia superba oil-litsea cubeba oil high internal phase emulsion (KO-LO-HIPE);
(2) Placing the frozen minced fillet into a refrigerator at 4 ℃ for semi-thawing until the frozen minced fillet can be cut, and cutting into small blocks of 2cm multiplied by 2cm to obtain minced fillet blocks;
(3) Mincing the minced fillet for 3min at 0 ℃ and 3500rpm to obtain minced fillet;
(4) Adding sodium chloride with the mass of 2.5% of the minced fillet paste into the minced fillet paste, adjusting the water content to 80%, and continuously carrying out salt beating at 0 ℃ and 2800rpm for 8min to obtain mixed minced fillet paste;
(5) Adding 1/2 of antarctic krill oil-litsea cubeba oil high internal phase emulsion with the mass of 8% of the mixed minced fillet paste into the mixed minced fillet paste, and mincing and chopping for 5min at the temperature of 0 ℃ and the rpm of 1800 rpm; adding the rest 1/2 of the mixture into the mixed minced fillet, and kneading and chopping for 2min at 0 ℃ and 1000rpm to obtain the minced fillet containing the high internal phase emulsion;
(6) Preparing fish sausage by performing enema on the minced fish paste containing the high internal phase emulsion at 4 ℃; heating at 40 deg.C for 40min, aging at 90 deg.C for 30min, and cooling in 4 deg.C water for 20min to obtain flavor minced fillet product rich in lipid nutrients.
Comparative example 7
Adjusting the 2-time addition of the step (5) in example 5 into one-time addition, kneading and chopping at 0 ℃ and 1800rpm for 7min to obtain minced fillet containing high internal phase emulsion; the rest of the steps are the same as example 5, and the flavor minced fillet product rich in lipid nutrients is obtained.
Comparative example 8
Example 5 was adjusted to the following procedure (5):
adding 1/2 of antarctic krill oil-litsea cubeba oil high internal phase emulsion with the mass of 8% of the mixed minced fillet paste into the mixed minced fillet paste, and mincing and chopping for 5min at the temperature of 0 ℃ and the rpm of 1800 rpm; adding the rest 1/2 of the mixture into the mixed minced fillet, and kneading and chopping the mixture at 0 ℃ and 1800rpm for 2min to obtain the minced fillet containing the high internal phase emulsion;
the rest of the steps are the same as example 5, and the flavor minced fillet product rich in lipid nutrients is obtained.
And (3) carrying out performance test on the obtained flavor minced fillet product rich in lipid nutrients, wherein the test result is as follows:
FIG. 20 shows the results of the gel strength tests of example 5 and comparative examples 7 and 8. As can be seen from fig. 20: the gel strength of example 5 was 403.24g cm, higher than 341.54g cm for comparative example 7 and 322.28g cm for comparative example 8. The addition batch and the kneading strength of the KO-LO-HIPE have influence on the texture characteristics of the minced fillet product. The results show that: the gel strength is reduced due to insufficient beating and kneading when the high internal phase emulsion is added into the minced fillet product at one time, the gel strength of the minced fillet product is adversely affected by emulsion breaking when the high internal phase emulsion is added in batches and matched with high-speed beating and kneading due to overlarge beating and kneading strength, and good gel characteristics can be obtained when KO-LO-HIPE is matched with 1800rpm, 5min +1000rpm and 2min for stepwise beating and kneading.
Fig. 21 shows the results of the water retentions of example 5 and comparative examples 7 and 8. As can be seen from fig. 21: the water holding capacity of example 5 was 76.7%, which was higher than 69.8% for comparative example 7 and 67.15% for comparative example 8. The addition batch and the kneading strength of the KO-LO-HIPE can influence the application effect of the high internal phase emulsion in the minced fillet. The results show that: KO-LO-HIPE is blended with 1800rpm, 5min +1000rpm and 2min to be kneaded step by step to obtain good water holding performance.
Fig. 22 to 24 show the results of the microstructure test of example 5 and comparative examples 7 and 8. As can be seen from fig. 22 to 24: the three-dimensional network structure of the minced fillet gel in the embodiment 5 can generate a small amount of gaps due to the addition of the grease, but the whole structure is compact and ordered; comparative examples 7 and 8 exhibited significantly larger pores and uneven surfaces, which are consistent with the gel strength results of the three.
Fig. 25 shows the results of the measurement of the astaxanthin contents of example 5 and comparative examples 7 and 8. As can be seen from fig. 25: the astaxanthin content of example 5 was 3.95mg/kg, which was higher than that of comparative examples 7 and 8, i.e., 3.27mg/kg and 3.08mg/kg. The addition batch and high beating strength of KO-LO-HIPE can affect the content of astaxanthin because astaxanthin is easily oxidized and decomposed by visible light. The results show that: the KO-LO-HIPE is matched with 1800rpm, 5min +1000rpm and 2min for fractional blending, so that the content of active astaxanthin in the minced fillet product can be obviously improved.
Fig. 26 shows the results of EPA and DHA content tests for example 5 and comparative examples 7 and 8. As can be seen from fig. 26: the total content of EPA and DHA in example 5 was 6.504g/kg, which is higher than 4.726g/kg for comparative example 7 and 4.415g/kg for comparative example 8. EPA and DHA are PUFA, and the addition batch and higher beating strength of KO-LO-HIPE can influence the existence of polyunsaturated fatty acid. The results show that: KO-LO-HIPE is matched with 1800rpm, 5min +1000rpm and 2min for fractional blending, so that the content of active unsaturated fatty acid in the minced fillet product can be obviously improved.
Fig. 27 is an analysis chart of the main components of the electronic nose of the minced fillet product in example 5, comparative example 7 and comparative example 8. As can be seen from fig. 27: the longer distance between the sample points of example 5 and comparative examples 7 and 8 illustrates that the minced fillet products of example 5 and comparative examples 7 and 8 have a large difference in odor and the comparative examples 7 and 8 have a small difference in flavor. The result shows that KO-LO-HIPE is matched with 1800rpm, 5min +1000rpm and 2min for being mashed step by step, so that the flavor of the minced fillet product is improved.
As can be seen from fig. 20 to 27: KO-LO-HIPE is matched with 1800rpm, 5min +1000rpm and 2min for stepwise kneading, so that the flavor minced fillet product with high content of astaxanthin, EPA and DHA can be obtained while the texture characteristics are maintained. The long kneading time and the high kneading strength are not beneficial to maintaining the texture and gel properties of the minced fillet product.
In conclusion, the method of the invention can endow the surimi product with good texture characteristics, improve the content of astaxanthin and unsaturated fatty acid which are characteristic nutritional factors of the surimi product, and simultaneously keep good flavor characteristics. The method can be used for producing the flavor minced fillet product rich in lipid nutrients, and has good market prospect.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that 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 (10)
1. A method for preparing a Euphausia superba oil-litsea cubeba oil high internal phase emulsion with high stability in a salt environment is characterized by comprising the following steps:
(1) Preparation of pea protein solution:
uniformly mixing pea protein isolate and water, then adjusting the pH value to 2-3, and hydrating to obtain a pea protein solution; wherein, the concentration of the pea protein in the pea protein solution is 0.01-0.10 g/mL;
(2) Preparation of euphausia superba oil-litsea cubeba oil-soybean oil composite oil:
mixing the euphausia superba oil and the litsea cubeba oil, then adding gallic acid, and uniformly mixing to obtain the euphausia superba oil-litsea cubeba oil composite oil; then, uniformly mixing the euphausia superba oil-litsea cubeba oil composite oil and the soybean oil to obtain the euphausia superba oil-litsea cubeba oil-soybean oil composite oil; wherein the volume ratio of the antarctic krill oil to the litsea cubeba oil is 3-9: 1, the volume ratio of the euphausia superba oil-litsea cubeba oil composite oil to the soybean oil is 1:2 to 8 percent, the dosage of the gallic acid is 0.05 to 0.2 percent of the mass of the euphausia superba oil;
(3) Preparation of high internal phase emulsion:
mixing the pea protein solution and the euphausia superba oil-litsea cubeba oil-soybean oil composite oil according to a volume ratio of 1: 3-4, dispersing at high speed and emulsifying to obtain the antarctic krill oil-litsea cubeba oil high internal phase emulsion.
2. The method of claim 1, wherein the salt environment is an aqueous solution of sodium chloride having a mass concentration of 2.5 to 4%.
3. The method according to claim 1, wherein the Antarctic krill oil of step (2) contains 30% to 70% phospholipids; the high-speed dispersion in the step (3) is carried out for 100 to 300s at 6000 to 12000 rpm.
4. The antarctic krill oil-litsea cubeba oil high internal phase emulsion prepared by the method of any one of claims 1 to 3.
5. A process for preparing a flavored surimi product enriched in lipid nutrients, wherein the process employs the Euphausia superba oil-Litsea cubeba oil high internal phase emulsion of claim 4.
6. The process of claim 5, wherein the process for preparing a lipid nutrient enriched flavored surimi product comprises the steps of:
(1) Unfreezing the frozen minced fillet, and cutting the frozen minced fillet into small blocks to obtain minced fillet blocks;
(2) Mincing the minced fillet for 2-10 min at 0 ℃ and 2500-3500 rpm until no large particles exist to obtain minced fillet;
(3) Adding sodium chloride into the minced fillet paste, adjusting the water content to 80%, and carrying out salt-beating at 0 ℃ and 2000-3000 rpm for 5-10 min to obtain mixed minced fillet paste;
(4) Adding the antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet in batches, and continuously beating, chopping and stirring for 5-10 min at 0 ℃ and 1000-2500 rpm to obtain the minced fillet containing the high internal phase emulsion;
(5) And (3) filling the minced fillet paste containing the high internal phase emulsion into a sausage, and then carrying out heat treatment and cooling to obtain the flavor minced fillet product rich in lipid nutrients.
7. The method according to claim 6, wherein the addition amount of the antarctic krill oil-litsea cubeba oil high internal phase emulsion in the step (4) is 5-15% of the mixed surimi;
the method for adding the mixed minced fillet paste in batches specifically comprises the following steps:
adding 1/2 of the antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet, and kneading at 0 ℃ and 1500-2500 rpm for 3-5 min; and adding the remaining 1/2 of the antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet, and kneading at 0 ℃ and 1000-1500 rpm for 1-3 min.
8. A flavored surimi product enriched in lipid nutrients produced by the process of claim 6 or 7.
9. A method for improving the nutritional value and flavor characteristics of a minced fish product, wherein the method employs the Euphausia superba oil-Litsea cubeba oil high internal phase emulsion of claim 4.
10. The method of claim 9, wherein the method for enhancing the nutritional value and flavor characteristics of the surimi product comprises the steps of:
(1) Unfreezing the frozen minced fillet, and cutting the frozen minced fillet into small blocks to obtain minced fillet blocks;
(2) The minced fillet is mashed for 2-10 min at 0 ℃ and 2500-3500 rpm until no large particles exist, so as to obtain minced fillet paste;
(3) Adding sodium chloride into the minced fillet paste, adjusting the water content to 80%, and carrying out salt-beating at 0 ℃ and 2000-3000 rpm for 5-10 min to obtain mixed minced fillet paste;
(4) Adding the antarctic krill oil-litsea cubeba oil high internal phase emulsion into the mixed minced fillet in batches, and continuously beating, chopping and stirring for 5-10 min at 0 ℃ and 1000-2500 rpm to obtain the minced fillet containing the high internal phase emulsion;
(5) And (3) filling the minced fillet paste containing the high internal phase emulsion into a sausage, and then carrying out heat treatment and cooling to obtain the flavor minced fillet product rich in lipid nutrients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211253876.8A CN115517348B (en) | 2022-10-13 | 2022-10-13 | Method for preparing high internal phase emulsion of antarctic krill oil-litsea cubeba oil with high stability in salt environment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211253876.8A CN115517348B (en) | 2022-10-13 | 2022-10-13 | Method for preparing high internal phase emulsion of antarctic krill oil-litsea cubeba oil with high stability in salt environment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115517348A true CN115517348A (en) | 2022-12-27 |
| CN115517348B CN115517348B (en) | 2024-04-02 |
Family
ID=84702578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211253876.8A Active CN115517348B (en) | 2022-10-13 | 2022-10-13 | Method for preparing high internal phase emulsion of antarctic krill oil-litsea cubeba oil with high stability in salt environment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115517348B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641103A (en) * | 2018-04-10 | 2018-10-12 | 华南理工大学 | Phase emulsion oil-in-water and preparation method in a kind of protein stabilized height |
| CN110786517A (en) * | 2019-11-12 | 2020-02-14 | 上海海洋大学 | Euphausia superba protein Pickering emulsion and preparation method thereof |
| CN112868817A (en) * | 2021-02-04 | 2021-06-01 | 中南民族大学 | Euphausia superba oil edible product with protein as key |
| 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 |
| CN113796503A (en) * | 2021-09-07 | 2021-12-17 | 江南大学 | Preparation method of stable minced fillet protein particle Pickering emulsion and product |
-
2022
- 2022-10-13 CN CN202211253876.8A patent/CN115517348B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641103A (en) * | 2018-04-10 | 2018-10-12 | 华南理工大学 | Phase emulsion oil-in-water and preparation method in a kind of protein stabilized height |
| CN110786517A (en) * | 2019-11-12 | 2020-02-14 | 上海海洋大学 | Euphausia superba protein Pickering emulsion and preparation method thereof |
| AU2020101281A4 (en) * | 2019-11-12 | 2020-08-13 | Shanghai Ocean University | Euphausia Superba Protein Pickering Emulsion and Preparation Method Thereof |
| CN112868817A (en) * | 2021-02-04 | 2021-06-01 | 中南民族大学 | Euphausia superba oil edible product with protein as key |
| 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 |
| CN113796503A (en) * | 2021-09-07 | 2021-12-17 | 江南大学 | Preparation method of stable minced fillet protein particle Pickering emulsion and product |
Non-Patent Citations (2)
| Title |
|---|
| ZHAO, XIN-LEI ET: "Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions", 《JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE》, vol. 13, no. 102, pages 5814 - 5825 * |
| ZHAO, ZIJUN ET: "Modulation of interfacial phenolic antioxidant distribution in Pickering emulsions via interactions between zein nanoparticles and gallic acid", INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, no. 152, pages 223 - 233, XP086148371, DOI: 10.1016/j.ijbiomac.2020.02.136 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115517348B (en) | 2024-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gómez-Estaca et al. | Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers | |
| CA2021714C (en) | Liver function improver | |
| CN104432059A (en) | Acid-proof type microalgae DHA oil microcapsule powder and preparation method thereof | |
| KR20090064556A (en) | O/w/o-type emulsion containing lignan compound, and composition comprising the same | |
| CA2603347A1 (en) | Oil-in-water emulsions of lignans that exhibit improved absorption rate | |
| Gao et al. | Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel | |
| Totani et al. | Oxygen content and oxidation in frying oil | |
| CN113973930B (en) | Massive fat simulant based on long-chain fatty acid liposome and preparation method thereof | |
| Jannat-Alipour et al. | Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties | |
| RU2390156C2 (en) | Food additives that contain fats of salt-water fish | |
| TWI829838B (en) | Liposome, method for producing liposome, and method for improving thermal stability of retinol | |
| Hur et al. | Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat | |
| CN114794446A (en) | High-stability high-protein fat-reducing plant-based mayonnaise and preparation method thereof | |
| Lv et al. | Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel | |
| CN115517348A (en) | Method for improving nutritive value and flavor characteristics of minced fillet product | |
| He et al. | Formation of colloidal micro‐nano particles and flavor characteristics of Greenland halibut bone soup | |
| CN115500502B (en) | Preparation method of antarctic krill oil high internal phase emulsion | |
| CN108514060A (en) | A kind of olive oil oral solution and preparation method thereof | |
| CN116406784A (en) | Complex-phase oil gel, preparation method thereof and application thereof in plant meat patties | |
| KR20210038582A (en) | Fat composition | |
| CN109181863A (en) | A kind of antarctic krill oil and preparation method thereof of low acid value high phospholipid content | |
| Kong et al. | Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage | |
| Asadpour | Squid (Loligo loligo): The new source to extract omega-3 and omega-6 rich marine oils | |
| CN105166990A (en) | Cholesterol lowering functional egg liquid and preparation method thereof | |
| KR20050104938A (en) | Curing liquid for injection, meat treated with it and method for preparing pork cutlet thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |