鱼糜及鱼糜制品加工工艺研究进展  

Recent Investigations on Processing of Surimi and Surimi Products

作　　者：张婷[1] 李茜雅 唐欢[1] 黄伟明 夏虎[1] 郭思亚 张崟[1] 

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2018年第3期185-191,共7页China Condiment

摘　　要：为了进一步促进我国鱼糜及鱼糜制品的研究,比较了近年来我国的传统鱼糜制品、模拟制品的制作工艺,以及改善鱼糜凝胶性能和确保鱼糜及其制品贮藏稳定性的方法,得出目前我国的主要传统鱼糜制品有鱼丸、鱼糕、鱼豆腐、鱼排、鱼面、鱼肉肠、鱼卷、休闲食品;模拟制品主要包括模拟蟹肉、人造扇贝柱、模拟干贝、模拟虾仁、模拟南瓜、海味牛排、海鲜汇。常用于改善鱼糜凝胶性能的方法有蛋白酶促交联法、糖基化交联法、添加剂法、物理处理法;常用的提高鱼糜制品贮藏稳定性的技术有物理技术、生物保鲜剂和复合保鲜技术。To promote the research and development of surimi and surimi products in China, recent investigations on processing of traditional and mimic surimi products, methods of improving the gel properties and storing stability of surimi and surimi products are compared. The results indicate that the traditional surimi products in China are mainly including fish ball, fish cake, fish tofu, fish steak, fish noodles, fish sausage, fish roll and leisure food. The mimic surimi products in China are mainly including simulated crab meat, scallop adductor, scallop, shrimp, pumpkin, seafood steak, bionic marine product. The methods usually used to improve the gel properties of surimi and surimi products are enzymatic cross-linking, glycosylated cross-linking, additive agents and physical treatment. The methods used to improve the storing stability of surimi products are physical processing, biochemical preserving agents and combined preservation.

关 键 词：鱼糜制品 模拟制品 加工工艺 凝胶性 稳定性 保鲜贮藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]