冷冻鱼糜品质劣化的机制及其控制技术的研究进展  

Quality Deterior Ation Mechanism and Control Technology of Freezing Surimi

作　　者：杜鑫 邓思杨[1] 畅鹏 石硕 董依迪 夏秀芳[1] DU Xin;DENG Si-yang;CHANG Peng;SHI Shuo;DONG Yi-di;XIA Xiu-fang(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2018年第16期306-312,共7页Science and Technology of Food Industry

基　　金：国家自然基金面目项目(31771903);黑龙江应用技术研究与开发计划重大项目(GA15B302)

摘　　要：冷冻鱼糜是加工鱼糜类制品的主要原料,在其加工和贮藏过程中鱼糜中的蛋白质容易发生变性,进而影响其质量。本文介绍了冷冻鱼糜品质劣化表征及相对应的检测技术,从分子水平综述了冷冻鱼糜品质劣变机制和影响因素,并提出相应的控制技术,为鱼糜的精深加工提供理论基础和技术支持。Frozen surimi is the main raw material for processing fries.Frozen surimi quality was affected because surimi protein easily denatured during the process and storage. The quality characterization and detection technology of frozen surimi was introduced.The mechanism under the molecular level and influencing factors of the frozen surimi quality were reviewed,including the control technology.The review will provide a theoretical basis and technical support for the deep processing of surimi.

关 键 词：冷冻鱼糜 劣化表征 检测技术 劣化机制 影响因素 控制技术 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]