نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 دانشجوی دکتری فرآوری محصولات شیلاتی دانشگاه تهران
2 گروه مهندسی شیلات، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران.
3 گروه علوم و مهندسی صنایع غذایی، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران.
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
During the surimi production process, a significant portion of the healthy fats present in fish meat is removed, leading to a reduction in its nutritional value. While unsaturated fats provide health benefits, their direct addition can negatively impact the final product's texture. This study focused on developing emulsion-based oleogels (Emugel) with fish gelatin (FG) and κ-carrageenan (KC) to assess their effects on the color and texture of surimi. The sample containing the mixture of free salmon oil and olive oil (non-emulsified) was considered the positive control, whereas the sample without oil (free/Emugel) served as the negative control. Based on the results, Emugels increased the whiteness in the surimi paste and gel compared to the control sample (P<0.05). The addition of KC to FG enhanced the gel properties and thermal stability of the emogel. Additionally, Emugels exhibited positive effects on the rheological properties of surimi paste compared to the positive control, indicating that the Emogels could compensate for the negative effect of free oil on the gel structure. The hardness of surimi gels containing oil (free/Emugel) was lower compared to the negative control (P<0.05). No significant difference was observed in the springiness and water holding capacity (WHC) of the samples (P>0.05). Overall, the results indicate that the Emugels based on FG and KC can be used as a substitute for liquid oil in surimi formulations while maintaining the desired quality and rheological properties of the product. These findings can aid in producing seafood products with higher nutritional value and improved sensory properties.
کلیدواژهها [English]
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