食品与发酵工业2026，Vol.52Issue(9)：256-265,10.DOI:10.13995/j.cnki.11-1802/ts.044186
荔枝皮多酚-蛋清复合物对低盐免漂洗虾糜凝胶特性及贮藏品质的影响
Effects of lychee pericarp polyphenols-egg white complex on gel properties and storage quality of shrimp surimi
摘要
Abstract
While low-salt unwashed shrimp surimi gel products align with healthy dietary and sustainable development trends,their application is limited by weakened gel properties and storage deterioration.To address this technical challenge,this study formulated ly-chee pericarp polyphenols(LPP)at0.25%,0.50%,0.75%,and 1.00%with 10%egg white(EW)into a lychee pericarp polyphe-nols-egg white complex(LPP-EW),which was incorporated into unwashed shrimp surimi for gel preparation.These were compared against a blank group(EW only)and a positive control group(EW+0.01%BHT(butylated hydroxytoluene)+0.3%STPP(sodium tri-polyphosphate)).Gel properties(yield,gel strength,cooking loss,texture profile,color and sensory quality)and storage quality indica-tors(color,pH,thiobarbituric acid value,total viable count,and total volatile base nitrogen value)were analyzed.The results indicated that LPP-EW with LPP addition≤0.75%significantly improved the gel properties and storage stability of low-salt unwashed shrimp suri-mi,outperforming the positive control.The 0.50%LPP-EW group demonstrated optimal effects:compared to the positive control,its gel yield(97.61%),gel strength(1 396.00 g·cm),springiness(0.945),chewiness(1 716.50 g),and comprehensive sensory score(8.25)increased by 1.79%,39.60%,2.72%,8.03%,and 13.09%,respectively,while cooking loss(4.94%)decreased by 38.63%.After 9 days of storage,its thiobarbituric acid value,total viable count,and total volatile base nitrogen value decreased by 14.24%,5.18%,and 13.87%,respectively,with a total color difference(ΔE)of1.48 relative to day 0(below the visual perception threshold).This study provides an innovative strategy for developing aquatic surimi products with superior gel properties,extended storage stability,and clean-label attributes,while enabling value-added utilization of lychee pericarp.关键词
低盐免漂洗虾糜/荔枝皮多酚/蛋清/凝胶特性/贮藏品质Key words
low-salt unwashed shrimp surimi/lychee pericarp polyphenols/egg white/gel properties/storage quality引用本文复制引用
陈美花,李金成,罗素文,林清燕,李富坚,蓝尉冰,董庆亮,牛改改,覃媚..荔枝皮多酚-蛋清复合物对低盐免漂洗虾糜凝胶特性及贮藏品质的影响[J].食品与发酵工业,2026,52(9):256-265,10.基金项目
广西自然科学基金资助项目(2023GXNSFBA026244) （2023GXNSFBA026244）
北部湾大学大学生创新创业训练计划资助项目(S202411607201,S202411607209) （S202411607201,S202411607209）
广西高校中青年教师科研基础能力提升项目(2023KY0447) （2023KY0447）
高层次人才科研启动经费项目(23KYQD14) （23KYQD14）
