柠檬醛纳米乳液对鲅鱼鱼糜凝胶品质及贮藏稳定性的影响

目的 为了改善鱼糜制品的品质及其贮藏稳定性，添加不同浓度柠檬醛纳米乳液（0.35%-0.55%，添加量为3%）制备鲅鱼鱼糜。方法 测定鱼糜的凝胶性能、微观结构、挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、氧化稳定性以及菌落总数。结果 柠檬醛纳米乳液的添加提高新鲜鲅鱼鱼糜的凝胶强度、持水性以及质构特性 (P < 0.05)，降低蒸煮损失率 (P < 0.05)，且凝胶网络结构致密有序，孔洞较小，表面光滑。当柠檬醛纳米乳液浓度为0.45%时，新鲜鱼糜凝胶品质最好。此外，在贮藏过程中，各处理组鱼糜的持水性、蒸煮损失、氧化稳定性、TVB-N值和菌落总数均优于对照组，表现最佳为0.45%组。结论 柠檬醛纳米乳液的加入能够提高鲅鱼鱼糜的凝胶性能，增强鱼糜在贮藏过程中的氧化稳定性，抑制鱼糜中微生物的生长，为进一步鱼糜凝胶品质的改善提供参考。

Effects of citral nano emulsion on the quality and storage stability of Spanish mackerel surimi gel

Objective Spanish mackerel surimi was prepared by adding different concentrations of citral nanoemulsion (0.35%-0.55%, 3%) ,which aimed to improve the gel properties and stability of surimi products during refrigerated storage. Methods The gel properties, microstructure, total volatile basic nitrogen (TVB-N) value, oxidative stability and the total number of colonies of surimi were determined.Results The addition of citral nanoemulsion improved the gel strength, water holding capacity and texture properties of fresh mackerel surimi (P < 0.05) and reduced the cooking loss rate (P < 0.05), and the gel network structure is dense and orderly, with small holes and smooth surface. When the concentration of scitral nanoemulsion was 0.45%, surimi gel possessed the best quality. In addition, during the storage period, water-holding capacity, cooking loss rate, oxidative stability,TVB-N value and total bacterial count of surimi were better in the treatment groups compared with the control group, citral nano emulsion showed strong antioxidant and antibacterial properties, and the best performance was 0.45% group.Conclusion The addtion of citral nano emulsion could improve the gel properties of Spanish mackere surimi, enhance the oxidative stability of the surimi during storage, and inhibit growth of microorganism in surimi, which will be useful for the improvement of surimi products quality.