藜麦蛋白Pickering乳液添加对鱼糜蛋白凝胶冻融稳定性的影响

doi:10.3864/j.issn.0578-1752.2022.10.013

Abstract

Abstract:

【Objective】Based on the freeze-thaw stability of quinoa stabilized Pickering emulsion, it was incorporated evenly into surimi to generate surimi gels in this study, and its feasibility to improve the freeze-thaw stability of fish protein gel was evaluated. This research aimed to prevent the deterioration of fish protein gel, caused by the temperature fluctuation during storage and transportation.【Method】Quinoa protein Pickering emulsion was prepared and distributed in surimi, followed by heating process to generate surimi gels. The surimi gels with different contents of Pickering emulsion and without emulsion were subjected to three freeze-thaw cycles, and then, the texture, color, water and ice crystal distribution and drip loss of surimi gels were measured. 【Result】The quinoa protein Pickering emulsion improved the lightness and whiteness of fish surimi gel, and inhibited the changes of color after freeze-thaw cycles. Meanwhile, the Pickering emulsion addition delayed the changes of hardness and chewiness of surimi gels during freeze-thaw cycles. It was found that quinoa protein Pickering emulsion had no effect on the moisture distribution of surimi gels before freeze-thaw cycles, but significantly increased the proportion of immobile water and decreased free water content in surimi gels after freeze-thaw cycles. Therefore, the drip loss of surimi gel was decreased by emulsion addition. Furthermore, the emulsion addition decreased the diameter of ice crystals formed in surimi gel, reduced the damage to muscle tissues, and decreased the free water content. 【Conclusion】The Quinoa protein Pickering emulsion weakened the adverse impact of freeze-thaw cycles on the color and textural properties, maintained the gel structure, and improved the freeze-thaw stability of fish surimi gel, which maintained its quality and nutritional value. Quinoa protein Pickering emulsion was promising to become an innovative antifreeze to be applied in frozen food.

Key words: quinoa protein, Pickering emulsion, freeze-thaw stability, protein gel

FENG Xiao,ZHANG Fan,CHEN Ying,CHENG JiaXin,CEN KaiYue,TANG XiaoZhi. Effects of Adding Quinoa Protein Pickering Emulsion on Freeze- Thaw Stability of Fish Surimi Gel[J].Scientia Agricultura Sinica, 2022, 55(10): 2038-2046.

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References 30

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乳液添加量 Emulsion addition amount	鱼糜 Surimi (g)	氯化钠 NaCl (g)	淀粉 Starch (g)	藜麦蛋白Pickering乳液 Quinoa protein Pickering emulsion (g)	水 Water (g)
0	500	5	10	0	12.50
2.5%	500	5	10	12.5	9.38
5%	500	5	10	25.0	6.25
7.5%	500	5	10	37.5	3.13
10%	500	5	10	50.0	0

	乳液添加比例 Emulsion addition amount (%, w/w)	F₀	F₃
L*	0	73.69±0.25c	71.95±0.52d
	2.5	73.74±0.54c	72.75±0.25cd
	5	78.01±2.58ab	74.70±2.55bc
	7.5	77.42±0.67b	76.72±0.52ab
	10	80.68±2.17a	77.14±0.66a
a*	0	-1.54±0.11c	-1.41±0.71a
	2.5	-0.79±0.03a	-0.98±0.04a
	5	-0.78±0.02a	-0.83±0.06a
	7.5	-1.00±0.06b	-1.16±0.10a
	10	-0.99±0.08b	-1.09±0.04a
b*	0	9.11±0.28c	8.95±0.08b
	2.5	9.00±0.12c	9.11±0.14ab
	5	9.29±0.34c	9.32±0.59ab
	7.5	9.40±0.12ab	9.63±0.39a
	10	10.21±0.92a	9.75±0.12a
W	0	72.11±0.33c	70.51±0.48d
	2.5	72.23±0.52c	71.24±0.27cd
	5	76.09±2.32ab	73.00±2.19bc
	7.5	75.52±0.58b	74.77±0.35ab
	10	78.08±1.53a	75.12±0.57a

	乳液添加比例 Emulsion addition amount (%, w/w)	F₀	F₃
结合水 Bound water (%)	0	1.70±0.33ab	0.77±0.43a
	2.5	1.86±0.28ab	1.21±0.76ab
	5	1.40±0.34ab	0.86±0.94ab
	7.5	0.96±0.21ab	2.28±0.67b
	10	0.99±0.45ab	2.21±1.76ab
不易流动水 Immobilized water (%)	0	92.33±0.67e	79.71±0.25b
	2.5	93.04±0.68e	76.50±1.84a
	5	92.69±0.69e	81.73±2.05c
	7.5	93.76±0.35e	83.46±1.46cd
	10	93.82±0.27e	83.96±1.55d
自由水 Free water (%)	0	5.98±0.87a	19.53±0.45d
	2.5	5.10±0.65a	22.29±1.77e
	5	5.91±0.43a	17.40±1.20c
	7.5	5.28±0.56a	14.26±1.06b
	10	5.20±0.18a	13.83±0.51b

组别 Group	冰晶参数 Parameters for ice crystals
组别 Group	直径 Diameter (μm)	数目 Number	总面积 Total area (μm²)	面积百分比 Area percentage (%)
0	8.79±0.05a	19.33±0.58a	242.50±2.81a	40.36±0.47a
2.5%	6.84±0.81bc	25.33±2.08a	148.06±4.84bc	26.44±7.29bc
5.0%	7.29±0.83b	21.67±7.57a	168.31±36.70b	27.53±6.00b
7.5%	5.03±0.23d	23.33±8.96a	79.63±7.38d	13.73±2.13d
10%	5.91±0.66cd	28.67±3.06a	110.43±25.06cd	18.22±4.13cd

Effects of Adding Quinoa Protein Pickering Emulsion on Freeze- Thaw Stability of Fish Surimi Gel

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