不同外源物质对淡水鱼鱼糜热诱导凝胶特性增效作用的研究进展  

The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi

作　　者：叶月华 钱敏[1,2] 刘晓艳 白卫东[1,2] 赵文红 潘振辉[3] YE Yuehua;QIAN Min;LIU Xiaoyan;BAI Weidong;ZHAO Wenhong;PAN Zhenhui(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,China;Guangzhou Restaurant Group Likoufu Food Co.,Ltd.,Guangzhou 511442,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]现代农业工程创新研究院,广东广州510225 [3]广州酒家集团利口福食品有限公司,广东广州511442

出　　处：《食品与发酵工业》2021年第12期285-293,共9页Food and Fermentation Industries

基　　金：国家重点研发计划蓝色粮仓科技创新(2018YFD0901003);广东省重点领域研发计划项目(2019B020212002);广州市科技计划项目(201704020029);仲恺农业工程学院研究生科技创新基金项目(KJCX2020007)。

摘　　要：淡水鱼糜的凝胶形成能力通常决定其品质好坏,目前已有较多研究学者通过加入不同外源物质改善其凝胶性能并予以增效作用。该文在阐述淡水鱼糜凝胶形成关键点的基础上,主要针对蛋白类、淀粉类、非淀粉多糖类及其他天然产物等外源物质辅助淡水鱼糜及其制品增强其热诱导凝胶性能进行综述,旨在为开拓更多更有针对性的凝胶增强剂,并对其后续复合互作提高淡水鱼糜凝胶特性提供更多价值性的参考。The gel-forming ability of fresh water fish surimi determines its quality.Currently,many researchers have conducted experiments to improve the gel-forming ability of freshwater fish surimi by adding different exogenous substances and analyze their enhancement effects.Based on the the key points affecting the gel formation of fresh water surimi,the enhancement effects of exogenous substances such as protein,starch,non-starch polysaccharide and other natural products on thermal-induced gel properties of fresh water surimi were summarized and its products were reviewed.These results provide valuable references for developing targeted gel enhancers and analyzing their interactions to improve the gel properties of fresh water surimi.

关 键 词：淡水鱼糜 热诱导 外源物质 凝胶性能 互作 增效 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]