外源添加物对鱼糜及其制品凝胶性能影响的研究  

Effects of Exogenous Additives on Gel Properties of Surimi and Its Products

作　　者：王丽丽[1] 杨文鸽[1] 徐大伦[1] 张问[1] 

机构地区：[1]宁波大学海洋学院,浙江海洋高效健康养殖协同创新中心,浙江宁波315211

出　　处：《核农学报》2015年第10期1985-1990,共6页Journal of Nuclear Agricultural Sciences

基　　金：海洋公益性行业科研专项(201305013);宁波市重大农业科技攻关项目(2012C10001)

摘　　要：凝胶特性是评价鱼糜及其制品品质的重要指标,在鱼糜加工中,常常加入一些外源添加物以改善其凝胶性能。本文在阐述鱼糜凝胶形成过程及其形成机理的基础上,综述了外源添加物如淀粉类物质、可食亲水胶体类物质、蛋白类物质、膳食纤维等对鱼糜及其制品凝胶性能影响的研究进展,旨在为鱼糜凝胶增强剂的开发和应用提供参考。Gel property is an important evaluation index of surimi and its products＇ quality. In surimi processing,exogenous additives are often added to improve the gel properties of surimi. In this paper,effects of exogenous additives such as starch,hydrocolloid,protein and dietary fiber on gel properties of surimi and its products were reviewed based on the elaboration of surimi gel forming process and gel forming mechanism. The purpose is to provide a reference for the development and application of surimi gel enhancer.

关 键 词：鱼糜 外源添加物 凝胶性能 凝胶增强剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]