韩宗元,刘雨杉,梁嘉翰,潘燕墨,程开兴,李卓彦,吴宇轩,林嘉欣,苏静,刘书成

• 1:广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋食品工程技术研发中心/广东省海洋生物制品工程重点实验室/水产品深加工广东普通高等学校重点实验室
• 2:大连工业大学海洋食品精深加工关键技术省部共建协同创新中心

摘要(Abstract)：

【目的】为提高鱼油凝胶的加工品质，探究冷却方式对蜂蜡基鱼油凝胶宏观性质与微观结构的影响。【方法】以沙丁鱼油为油相，蜂蜡为凝胶剂，制得蜂蜡基鱼油凝胶，探究常温冷却、冰浴冷却和液氮冷却3种冷却方式对蜂蜡基鱼油凝胶外观形态、保油率、硬度、凝胶强度、流变特性以及微观结构的影响。【结果】3种冷却条件下保油率均达到99%以上；3种不同冷却方式中随着冷却温度的升高，蜂蜡基鱼油凝胶的硬度、凝胶强度和弹性模量增大；常温冷却条件下，蜂蜡晶体结构排列致密。与对照组猪油相比，常温冷却的蜂蜡基鱼油凝胶具有更好的硬度与黏弹性。【结论】常温冷却使蜂蜡基鱼油凝胶中的晶体排列更加有序，并形成稳定的晶体网络包裹液态油，为鱼油凝胶的加工与应用提供理论依据。

关键词(KeyWords)： 鱼油凝胶;冷却方式;质构特性;流变特性;保油率;微观结构

Abstract:

Keywords:

基金项目(Foundation): 省级大学生创新创业训练计划项目（S202210566013）;; 国家级大学生创新创业训练计划项目（202210566007）;; 广东海洋大学优秀学位（博士）论文培育项目（202243）;广东海洋大学博士启动项目（060302042109）;; 国家自然科学基金青年项目（32202086）

作者(Author): 韩宗元,刘雨杉,梁嘉翰,潘燕墨,程开兴,李卓彦,吴宇轩,林嘉欣,苏静,刘书成

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