食品科学2026，Vol.47Issue(3)：79-91,13.DOI:10.7506/spkx1002-6630-20250828-201
油脂种类及添加量对高温组织化复合鱼糜凝胶品质的影响
Effects of Oil Type and Addition Level on the Quality of High-Temperature Texturized Composite Surimi Gel
摘要
Abstract
The study investigated the effects of oil type sand addition level on the quality of a high-temperature texturized composite surimi gel made from mixed surimi and Antarctic krill.Five oils(soybean,corn,olive,coconut,and lard)were incorporated at levels of 0％,4％,8％,12％,and 16％.The gel strength,hardness,emulsion stability,rheological properties,and microstructure were characterized.Correlation analysis was conducted.The results indicated that with the addition of oil,the gel strength and hardness decreased significantly(P<0.05),and the structural stability of the gel declined.An appropriate amount of oil facilitated the formation of a more uniform network structure in the gel,while excess oil impaired gel quality,with the degree of impact largely depending on the fatty acid composition.Corn oil,rich in polyunsaturated fatty acids,exhibited superior structural stability,forming a more compact three-dimensional network with smaller,evenly distributed oil droplets.In contrast,olive oil,coconut oil,and lard,which are rich in monounsaturated fatty acids,lauric acid,and saturated fatty acids,resulted in overall lower gel quality and acceptability.Correlation analysis revealed significant correlations between physicochemical indicators(e.g.,color,upright stability,and gel strength)and sensory attributes,including texture,mouthfeel,and overall acceptability.The findings provide a scientific basis for developing high-quality surimi products and offer guidance for oil application strategies in surimi processing.关键词
油脂/高温组织化/南极磷虾/鱼糜凝胶品质Key words
oil/high-temperature texturized/Antarctic krill/surimi gel quality分类
轻工纺织引用本文复制引用
孙业萍,张惠卉,孙培梓,谭雨婷,李冬梅..油脂种类及添加量对高温组织化复合鱼糜凝胶品质的影响[J].食品科学,2026,47(3):79-91,13.基金项目
"十四五"国家重点研发计划重点专项(2023YFF1105204) （2023YFF1105204）
大连市重点研发计划项目(2022YF16SN033) （2022YF16SN033）
