物理场新技术在鱼糜制品加工中的应用  

Applications of New Physical Field Technologies in Surimi Products

作　　者：周琳[1] 李轶[1] 赵建新[1] 黄建联 王华川[1] 周文果 张文海 张灏[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]福建安井食品股份有限公司,福建厦门361022 [3]无锡华顺民生食品有限公司,江苏无锡214218

出　　处：《食品科学》2013年第19期346-350,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B05)

摘　　要：传统鱼糜制品的加工多采用蒸煮和煎烤等方式,存在加工精度较低、处理时间较长、营养损失较多等问题,且加工品种单一,不能满足日益提高的消费需求。新型物理场加工技术以其明确的优势,可以较好地保持鱼糜制品的固有营养成分、风味和色泽,实现对产品品质的提升和绿色加工,是开发优质鱼糜制品的新思路。本文针对超声、超高压、欧姆加热、挤压和微波等物理场新技术在鱼糜制品加工中的应用进行综述,旨在为鱼糜制品的进一步研究和推广提供参考,促进水产品加工业的全面发展。Traditional surimi products were usually prepared by steaming, boiling, roasting and frying. This raised several issues such as low machinery accuracy, long processing time, nutrients losses and monotonous product species, which could not meet the increasing consumer requirements. New physical field technologies showed attractive advantages in maintaining inherent nutrients, flavor and color of surimi products, which provided new insights into the surimi product development including improving product quality and eco-processing. This paper reviewed the applications of new physical field technologies in the processing of surimi products, including ultrasonic treatment, ultra high pressure, ohmic heating, extrusion and microwave treatment. This work aimed to provide a reference for further exploration and development of surimi products, and to improve the overall development of seafood manufacturing.

关 键 词：鱼糜制品 物理场 新技术 应用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]