漂洗工艺和加工辅料对鱼糜制品品质影响的研究进展  

Research progress in the effect about washing conditions and processing excipient on the surimi products qualities

作　　者：何少贵[1] 苏国成[1,2] 周常义[1,2] 苏文金[1,2] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]厦门市食品科技研发检测中心,福建厦门361021

出　　处：《食品工业科技》2012年第14期399-402,407,共5页Science and Technology of Food Industry

基　　金：厦门市重大科技计划项目(3502Z20081002;3502Z20091004);厦门市科技计划项目(3502Z20100051)

摘　　要：鱼糜制品品质指标主要包括硬度、弹性、白度和持水性等,其中弹性和硬度是评价其质量的重要指标。近年来的研究表明,在生产中采用漂洗工艺和添加加工辅料等方法对鱼糜制品品质有较大影响。本文综述了漂洗工艺(漂洗次数、漂洗介质)和添加加工辅料(转谷氨酰胺酶、乳清蛋白浓缩物、蛋清、猪血浆蛋白和其他辅料)对鱼糜制品品质影响的研究现状,为进一步开发鱼糜制品提供理论依据。The main quality indicators of surimi include hardness,elasticity,whiteness and water holding capacity, etc. Hardness and elasticity are the important indexes. Studies have been showed that washing conditions and supplementary materials have great influence on the surimi products. This paper summarized the research progress on the influences of surimi products by washing conditions（washing time and medium） and additives （transglutaminase,whey protein concentrate,egg white,pig plasma proteins and other excipients）,to provide theoretical foundation for producing surimi products.

关 键 词：鱼糜 凝胶强度 漂洗 加工辅料 肌原纤维蛋白 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]