微胶囊化高良姜精油对冷藏金鲳鱼鱼糜的保鲜效果及凝胶特性影响
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摘要
采用罗望子胶(CTG)与阿拉伯胶(GA)分子包埋法制备微胶囊高良姜精油,并将其应用于金鲳鱼鱼糜的保鲜,研究不同添加量的微胶囊化高良姜精油对鱼糜在冷藏过程中保鲜效果及凝胶特性的影响。结果表明:以罗望子胶与阿拉伯胶为壁材,通过包埋法制得的高良姜精油微胶囊具有缓释的能力;在冷藏条件下,添加微胶囊化高良姜精油可以有效地降低金鲳鱼鱼糜细菌菌落总数(TVC)、挥发性盐基氮(TVB-N)、p H值、TBA值。随着微胶囊添加量的增加,凝胶化鱼糜产品的凝胶强度呈现明显增加。
The galangal oil could be prepared by CTG-GA embed, and applied in preservation ofTrachinotus ovatus surimi, researched the preservation effect and gel properties of different content of galangal oil microcapsule on the Trachinotus ovatus surimi during chilled storage. The results showed that galangal oil microencapsulated imbed and prepared with tamarind gum and arabia gum as wall material could slowly release, and could decrease TVC, TVB-N, p H value ang TBA value obviously. With the addition of microcapsules, the gel strength of gelled surimi increased significantly.
The galangal oil could be prepared by CTG-GA embed, and applied in preservation ofTrachinotus ovatus surimi, researched the preservation effect and gel properties of different content of galangal oil microcapsule on the Trachinotus ovatus surimi during chilled storage. The results showed that galangal oil microencapsulated imbed and prepared with tamarind gum and arabia gum as wall material could slowly release, and could decrease TVC, TVB-N, p H value ang TBA value obviously. With the addition of microcapsules, the gel strength of gelled surimi increased significantly.
引文
[1]林晓霞,黄和,曹湛慧,等.番石榴多酚对金鲳鱼鱼糜的保鲜效果研究[J].食品工业,2017,38(2):88-91
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[8]董志俭,李欢,励建荣,等.微胶囊化姜黄油对冷藏鲢鱼鱼丸的保鲜效果[J].食品工业科技,2015,36(18):341-344
[9]王卉,裴志胜,孙宏元,等.高良姜精油微胶囊的制备及其对猪肉糜的保鲜效果[J].食品科技,2016,41(04):255-258
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[11]SC/Y 3032—2007,水产品中挥发性盐基氮的测定[S]
[12]GB/T 4789.2—2010,食品安全国家标准食品微生物学检验菌落总数测定[S]
[13]GB/T 5009.45—2003,水产品卫生标准的分析方法[S]
[14]张倩芝,蔡明招,卢志毅.高良姜与大高良姜精油中活性物质的比较[J].中医药,2006,37(8):1151-1152
[15]陈海华,薛长湖.亲水胶体对竹荚鱼鱼糜凝胶特性的影响[J].农业机械学报,2009,40(2):119-125
[2]刘书成.水产食品加工学[M].郑州:郑州大学出版社,2015:226-256
[3]肖光辉,徐原,罗向前.从罗望子种子中提取罗望子胶[J].食品科学,1992,12(8):20-22
[4]Duke J A,et al.Hand Book of Legumes of World Economic Importance[M].New York:Plenum Press,1986
[5]王元兰,李忠海.罗望子胶及其在食品工业中的应用[J].食品研究与开发,2006,27(9):179-182
[6]S V Patil,S C Dhawale.Tamarind Gum:A Pharmaceutical Overview[J].Pharmaceutical Reviews,2008,6(4)
[7]张静.植物精油微胶囊保鲜香菇的研究[D].哈尔滨:哈尔滨商业大学,2014
[8]董志俭,李欢,励建荣,等.微胶囊化姜黄油对冷藏鲢鱼鱼丸的保鲜效果[J].食品工业科技,2015,36(18):341-344
[9]王卉,裴志胜,孙宏元,等.高良姜精油微胶囊的制备及其对猪肉糜的保鲜效果[J].食品科技,2016,41(04):255-258
[10]曹湛慧,黄和,陈良,等.加工工艺对金鲳鱼鱼糜制品凝胶强度的影响[J].食品工业,2015,36(7):37-40
[11]SC/Y 3032—2007,水产品中挥发性盐基氮的测定[S]
[12]GB/T 4789.2—2010,食品安全国家标准食品微生物学检验菌落总数测定[S]
[13]GB/T 5009.45—2003,水产品卫生标准的分析方法[S]
[14]张倩芝,蔡明招,卢志毅.高良姜与大高良姜精油中活性物质的比较[J].中医药,2006,37(8):1151-1152
[15]陈海华,薛长湖.亲水胶体对竹荚鱼鱼糜凝胶特性的影响[J].农业机械学报,2009,40(2):119-125