漂洗和抗冻剂在冷冻鱼糜生产中的应用研究  

Application Study of Rinse and Antifreeze in the Processing of Frozen Surimi

作　　者：张松[1] 彭增起[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《肉类研究》2007年第1期29-33,共5页Meat Research

摘　　要：本文阐述了漂洗和抗冻剂在冷冻鱼糜生产上的应用现状,介绍了漂洗和抗冻剂的作用原理以及对冷冻鱼糜的影响。说明了抗冻技术和漂洗是保持鱼糜制品弹性和防止其蛋白质冷冻变性的有效方法。为冷冻鱼糜加工提供理论指导。This paper deals with the current application situation of the rinsing and cryoprotectants, introduces the basic principle of the rinsing and cryoprotectants and effects on frozen fish surimi.The result shows cryoprotectant technology and rinsing are effective to keep the spring of fish surimi food and prevent freezing denaturation of protein. Offer the theoretical direction for the frozen fish surimi working of the aquatic products.

关 键 词：抗冻剂 漂洗 冷冻冷藏 蛋白质冷冻 变性 

分 类 号：TS254.2[轻工技术与工程—水产品加工及贮藏工程]