鱼糜蛋白冷冻变性规律及调控方法研究进展  

Research progress of change rules in freezing denaturation of surimi protein and its regulatory methods

作　　者：余璐涵 陈旭[1] 蔡茜茜[1] 杜明[2] 吴金鸿[3] 黄建联 汪少芸[1] YU Lu-han;CHEN Xu;CAI Xi-xi;DU Ming;WU Jin-hong;HUANG Jian-lian;WANG Shao-yun(College of Biological Science and Engineering,Fuzhou University,Fuzhou,Fujian 350108,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian,Liaoning 116034,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Fujian Anjoy Food Co.,Ltd.,Fuzhou,Fujian 361022,China;Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs,Xaimen,Fujian 361022,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]大连工业大学食品学院,辽宁大连116034 [3]上海交通大学农业与生物学院,上海200240 [4]福建安井食品股份有限公司,福建厦门361022 [5]农业农村部冷冻与调理水产品加工重点实验室,福建厦门361022

出　　处：《食品与机械》2020年第8期1-8,共8页Food and Machinery

基　　金：“十三五”国家重点研发计划项目(编号:2018YFD0901006);国家自然科学基金面上项目(编号:U1905202,31972017)。

摘　　要：文章介绍了鱼糜在低温过程中主要指标的变化规律,论述了引起鱼糜蛋白变性的影响因素,并综述了鱼糜蛋白在抗冻方面的调控方法。The change rule of main indexes of frozen surimi was introduced,and the influencing factors of surimi protein denaturation were briefly analyzed and discussed.Moreover,the regulation methods of surimi protein in antifreeze were reviewed.

关 键 词：鱼糜 肌原纤维蛋白 凝胶 变化规律 调控方法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]