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作 者:邵俊杰[1] 张美琴[1] 吴光红[1] 黄鸿兵[1] 徐幸莲[2] SHAO Junjie ZHANG Meiqin WU Guanghong HUANG Hongbing XU Xinglian(Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
机构地区:[1]江苏省淡水水产研究所,江苏南京210017 [2]南京农业大学食品科技学院,江苏南京210095
出 处:《肉类研究》2017年第3期56-61,共6页Meat Research
基 金:江苏省科技基础设施建设计划项目(BM2015018);国家现代农业(大宗淡水鱼)产业技术体系建设专项(CARS-46)
摘 要:我国鱼肉产量巨大,消费量也持续快速增长,但目前国内鱼肉精深加工技术落后,资源浪费严重。与传统加工处理相比,酸碱处理作为一种新型的肌肉蛋白提取和加工技术,不仅能提高蛋白回收率,还能改变蛋白构象,改善蛋白加工特性,提高产品附加值。本文概述酸碱处理对热诱导的鱼肉蛋白凝胶的强度、颜色和保水性等加工特性的影响,探讨了经过酸碱处理后肌球蛋白构象的变化,展望了酸碱处理在鱼肉精深加工领域的应用前景,为鱼肉制品品质改善和新产品研发提供科学依据。The fish production is huge and fish consumption continues to grow rapidly in China.However,backward deep processing technologies result in a serious waste of fi sh resources.Compared to the conventional process,isoelectric solubilization/precipitation(ISP)as a new approach for the extraction and processing of muscle proteins,could increase protein recovery and change protein conformations to improve processing characteristics and to develop high value-added products.The effects of ISP on the gel strength,color and water-holding capability of heat-induced gels made from fi sh proteins are summarized in this article.Then the conformational changes of myosin treated by ISP are discussed.Finally,we conclude with some discussions on the future prospects of ISP for applications in fi sh deep processing.This review will hopefully provide guidance on improving the quality of fi sh products and developing new products.
分 类 号:TS254.1[轻工技术与工程—水产品加工及贮藏工程]
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