鱼肉香肠的研究进展  

Research progress on fish sausage

作　　者：张园园 ZHANG Yuanyuan

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《肉类工业》2020年第3期47-51,共5页Meat Industry

摘　　要：鱼肉肉质细嫩鲜美、营养丰富,种类繁多,是一些维生素、矿物质的良好来源。与禽畜肉相比,口感更是软嫩,具有高蛋白、低脂肪。随着科学技术的发展,人们生活水平的提高,对食品工业应追求产品的多样化。将鱼肉做成香肠不但改变了鱼肉的感官品质,其工艺性能也得到显著改善,货架期也得到了有效的延长。从鱼肉香肠的鱼类品种、鱼肉香肠的类型、鱼肉香肠的加工、纯天然植物及其提取物在鱼肉香肠中的应用等几个方面进行综述。Fish had fresh and tasty meat quality,and it was rich in nutrition,and it was various in kind,and it was a good source of some vitamins and minerals.Compared with poultry meat,taste was soft and tender,and it had high protein and low fat.With the development of science and technology and the improvement of people's living standards,food industry should persue the product diversification.The fish was made into sausage,and sensory quality of fish was changed,and technological property was significant improved,and shelf life was effective extended.The kind of fish sausage,the type of fish sausage,the processing of fish sausage and the application of pure natural plant and its extract in fish sausage were reviewed.

关 键 词：鱼肉香肠 加工 研究进展 

分 类 号：TS2[轻工技术与工程—食品科学与工程]