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首页> 外文学位 >Effect of Bay (Laurus nobilis) Essential Oil on Physicochemical Properties of Alaska Pollock (Theragra chalgoramma) Surimi Nutrified with Salmon and Flaxseed Oils under Refrigerated Storage.
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Effect of Bay (Laurus nobilis) Essential Oil on Physicochemical Properties of Alaska Pollock (Theragra chalgoramma) Surimi Nutrified with Salmon and Flaxseed Oils under Refrigerated Storage.

机译：月桂叶精油对冷冻保存的鲑鱼和亚麻籽油营养的阿拉斯加鳕鱼鱼糜的理化性质的影响。

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摘要

Surimi seafood products are widely accepted and consumed in the U.S. and other parts of the world. In recent time, there has been increased demand for surimi seafood products nutrified with o-3 polyunsaturated fatty acids (PUFAs) as a result of their reported health benefits, but this may have a negative effect on the storage time of the product due to lipid oxidation of fatty acids (FA). Bay (Laurus nobilis) essential oil (BEO) which has demonstrated antioxidant properties was incorporated to the surimi seafood to reduce lipid oxidation thereby extending storage time. The objectives of this study were to (1) evaluate the physicochemical properties (proximate composition, pH, water activity, texture and color) and (2) determine the fatty acid profile (FAP) and oxidation rate of surimi seafood nutrified with o-3 PUFA-rich oils from flaxseed and salmon and stabilized with BEO during storage time. Alaska pollock surimi gels were formulated at 78% moisture by ice addition. o-3 oils were added at 5% by replacing ice at 1:1 along with 0 (control), 0.5, 1% BEO, followed by cooking (90°C for 30min) in hotdog casings, vacuum packed and stored at 4°C for 6 days. Texture properties of surimi gels were determined by Kramer shear and texture profile analysis. Color values were measured with L*a*b*. FAP was determined with gas chromatography, lipid oxidation with TBARS. Analysis of variances was performed using two-way ANOVA (SAS, version 16.0). Proximate analyses (ash, moisture, protein, and total fat) showed differences (P<0.05) in moisture and fat between the treatments containing o-3 rich oils stabilized with BEO and the control. Whiteness of surimi gels increased significantly with the addition of BEO between treatments and storage time. Lipid oxidation significantly decreased over storage time for treatments with 1% BEO. Addition of BEO and o-3 rich oils had no detrimental effect on the texture of surimi gels. Significant difference (P<0.05) was observed between the FA content of surimi gels treated with flaxseed, and salmon oils and the control. These results suggest that the incorporation of BEO may allow food manufacturers to nutrify surimi seafood with beneficial o-3 rich oils without affecting product quality while extending storage time.
机译：鱼糜海鲜产品在美国和世界其他地区被广泛接受和消费。最近，由于报道了对健康的益处，对以o-3多不饱和脂肪酸（PUFA）营养的鱼糜海鲜产品的需求有所增加，但是由于脂质的存在，这可能会对产品的储存时间产生负面影响脂肪酸氧化（FA）。已证明具有抗氧化特性的Bay（Laurus nobilis）精油（BEO）被掺入鱼糜海鲜中以减少脂质氧化，从而延长了储存时间。这项研究的目的是（1）评估其理化性质（接近的成分，pH，水活度，质地和颜色）和（2）确定用o-3营养的鱼糜海鲜的脂肪酸谱（FAP）和氧化速率来自亚麻籽和鲑鱼的富含PUFA的油，并在储存期间用BEO稳定。通过添加冰以78％的水分配制阿拉斯加波洛克鱼糜糜凝胶。加入5％的o-3油，方法是将1：1的冰与0（对照），0.5、1％BEO一起替换，然后在热狗机壳中蒸煮（90°C持续30分钟），真空包装并在4°C储存C持续6天。鱼糜凝胶的质地特性通过克莱默剪切和质地轮廓分析来确定。用L * a * b *测量颜色值。 FAP用气相色谱法测定，脂质氧化用TBARS法测定。使用双向方差分析（SAS，版本16.0）进行方差分析。最近的分析（灰分，水分，蛋白质和总脂肪）显示，含BEO稳定的o-3富油的处理与对照之间的水分和脂肪差异（P <0.05）。鱼糜凝胶的白度随着在处理和储存时间之间添加BEO而显着增加。对于使用1％BEO的治疗，脂质氧化在储存时间内会显着降低。添加富含BEO和o-3的油对鱼糜凝胶的质地没有不利影响。亚麻籽和鲑鱼油处理的鱼糜凝胶的FA含量与对照之间存在显着差异（P <0.05）。这些结果表明，掺入BEO可以使食品制造商使用富含o-3的有益油脂对鱼糜海鲜进行营养处理，而不会影响产品质量，同时延长了存储时间。

著录项

  • 作者

    Anyanwu, Ugochukwu C.;

  • 作者单位

    North Carolina Agricultural and Technical State University.;

  • 授予单位 North Carolina Agricultural and Technical State University.;
  • 学科 Food science.
  • 学位 M.S.
  • 年度 2015
  • 页码 77 p.
  • 总页数 77
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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