加工工艺对鱼糜及其制品品质影响的研究进展  

Research progress on the effect of processing technology on the quality of surimi and its products

作　　者：刘前 吴靖娜[2] 陈晓婷[2] 刘淑集[2] 王联珠[3] 汪少芸[1] 刘智禹[2] LIU Qian;WU Jingna;CHEN Xiaoting;LIU Shuji;WANG Lianzhu;WANG Shaoyun;LIU Zhiyu(College of Bioscience and Engineering,Fuzhou University,Fuzhou 350108,China;Fisheries Research Institute of Fujian,Xiamen 361013,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Science,Qingdao 266071,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]福建省水产研究所,福建厦门361013 [3]中国水产科学研究院黄海水产研究所,山东青岛266071

出　　处：《渔业研究》2019年第6期540-548,共9页Journal of Fisheries Research

基　　金：福建省海洋与渔业结构调整专项(2018HYJG02、2018HYJG01)

摘　　要：随着我国渔业养殖产业迅猛发展,对渔业资源进行精深加工已成为水产业发展的一个必然趋势。鱼糜制品是水产品精深加工程度较高的产品之一,其蛋白质含量丰富,口感独特,易于储藏,深受消费者喜爱,发展前景良好。本文根据大量国内外文献资料,通过大量实例选取原料的选择、漂洗工艺、斩拌工艺、加热工艺及辅料配方等5个方面阐述其影响鱼糜品质的机理,并解释说明了能改善鱼糜凝胶性能并提高鱼糜及其制品品质的生产工艺流程,为鱼糜及鱼糜制品的加工提供理论及技术依据。With the rapid development of Chinese fishery culture industry,it has become an inevitable trend of the aquaculture industry to carry out deep processing of fishery resources.Surimi is one of the aquatic products with a high degree of deep processing.It is rich in protein,easy to store,popular with consumers,and has unique taste,as well as good prospects for development.In this paper,many examples were presented to explain the effect of five aspects on the quality of the surimi,including the selection of raw materials,rinsing,chopping,heating and auxiliary formulation.It also explained the production process to improve the performance of the surimi gel and the quality of the fish and its products in recent years.Besides,it provided the theoretical and technical basis for the processing of the fish and its products.

关 键 词：鱼糜 凝胶强度 漂洗 斩拌 添加物 加热 

分 类 号：S986.1[农业科学—捕捞与储运]