鱼糜制品凝胶特性改良研究进展  

Research progress on improvement of gel properties of surimi products

作　　者：王禹[1] 刘填 王娜[1] 时博阳 贺敏[1] 李辉[1] 何剑为[1] 

机构地区：[1]辽宁大学生命科学院,辽宁沈阳110036

出　　处：《渔业现代化》2014年第1期61-66,共6页Fishery Modernization

基　　金：辽宁省科技厅科学技术计划项目"优质安全鱼产品加工技术与示范"(2011205001)

摘　　要：鱼糜制品是指将鱼体经过采肉、漂洗、脱水,再精滤而制得的肌肉蛋白浓缩物。通常,鱼糜制品是指冷冻鱼糜,即含有鱼肉肌原纤维蛋白的新鲜鱼糜与防止蛋白质冷冻变性的添加物(抗冻剂)混合后冷冻保藏的食品。鱼糜制品的凝胶特性如硬度、伸缩性以及粘性主要由鱼糜中的肌原纤维蛋白特性及其凝胶状态决定,因此,鱼糜的凝胶变化过程是制作鱼糜制品的关键流程。本文参考了大量国内外文献,对鱼糜制品凝胶特性的影响因素进行了简要分析,并在此基础上对工艺改良方法进行了阐述,总结了多糖类和非肌肉蛋白类凝胶增强剂的研究实例,旨在为鱼糜制品行业提供改良鱼糜凝胶特性的理论依据和技术支撑。The so-called ＂surimi products＂ are muscle proteins concentrates obtained through the process of meat separation, rinsing, dehydration, and refined filtration. Usually referred to as frozen surimi, it is the food cryopreserved after mixting of fresh surimi containing fish myofibrillar proteins and additives （or cryoprotectant） which can prevent the protein from frozen and denaturation. The properties of the gel in surimi products, such as stiffness, elasticity and adhesiveness are mainly determined by the characteristics of myofibrillar proteins and by the status of the gelation status. Therefore, the gel process is the key workflow in surimi production. In this review, a brief analysis of the factors impacting the characteristics of surimi gel is presented, and the optimized technics methods are also discussed. The review also summarizes the case studies regarding the use of polysaccharides and non-muscle protein as the gel-enhancing agent. The aim of the paper is to provide surimi product-based industries with the theoretical basis and technical support for improving the gel properties of surimi products

关 键 词：鱼糜制品 工艺改良 凝胶增强剂 凝胶特性 影响因素 

分 类 号：S986[农业科学—捕捞与储运]