Emulsification of fish oil in surimi by high-speed mixing and improvement of gel-forming ability
Emulsification of fish oil in surimi by high-speed mixing and improvement of gel-forming ability
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DOI：
10.2331/suisan.68.547
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发表时间：
2002-07-01
影响因子：
0.4
通讯作者：
Omura, Y
中科院分区：
文献类型：
--
作者：
Okazaki, E;Yamashita, Y;Omura, Y
人们尝试生产含有大量高度不饱和脂肪酸（如 EPA 和 DHA）的冷冻鱼糜。采用真空高速旋转搅拌机搅拌将鱼油与明太鱼鱼糜乳化，通过测量乳化物的油滴尺寸、粘度和成胶能力，探讨制备稳定乳液的最佳条件。结果表明：在较低速度搅拌时，随着搅拌的进行，油滴尺寸趋于减小，成胶能力增加。然而，即使延长搅拌10分钟(900rpm)以上，乳化度也没有达到恒定水平。另一方面，当剧烈搅拌并逐步提高搅拌速度（300-3,000 rpm）时，乳化产物的粘度迅速增加到较高水平，其热致凝胶形成能力得到改善，并且其中的油滴变得均匀细小。这些结果表明，鱼油鱼糜的剧烈搅拌对于使其乳化产物的热致凝胶通过形成细油而达到良好的质量是必要的。里面有水滴。
An attempt was made to produce frozen surimi containing large amounts of highly unsaturated fatty acids such as EPA and DHA. Fish oil was emulsified with walleye pollock surimi by agitation using a vacuum highspeed rotating mixer, and the best condition for the preparation of a stable emulsion was investigated by measuring the size of oil droplets, the viscosity, and the gel-forming ability of the emulsified product.The results were as follows: when agitated at relatively low speed, the size of oil droplets tended to decrease and gel-forming ability increased in relation with the progress of agitation. However, the degree of emulsification did not reach a constant level even when the agitation was prolonged for more than 10 min (900 rpm). On the other hand, when agitated vigorously with stepwise increase of the mixing speed (300-3,000 rpm), the viscosity of the emulsified product quickly increased to a higher level, and its heat-induced gel forming ability was improved and the oil droplets in it became a uniformly fine size.These results indicate that vigorous agitation of surimi with fish oil is necessary to enable the heat-induced gelation of its emulsified product to achieve good quality, through the formation of fine oil droplets in it.