油脂对鱼糜及畜禽肉糜制品的影响  

The Effect of Oil on Surimi and Minced Meat Products of Livestock and Poultry

作　　者：仪淑敏 李强 张畅 李学鹏 励建荣 邵俊花 谢晶[4] Yi Shumin;Li Qiang;Zhang Chang;Li Xuepeng;Li Jianrong;Shao Junhua;Xie Jing(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,National R&D Branch Center of Surimi and Surimi Products Processing,Jinzhou 121013,Liaoning;Collaborative Innovation Center of Marine Food Intensive Processing Key Technology Jointly Established by Provincial and Ministry,Dalian Polytechnic University,Dalian 116034,Liaoning;Food Science College,Shengyang Agriculture University,Shenyang 110866;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心国家鱼糜及鱼糜制品加工技术研发分中心,辽宁锦州121013 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]沈阳农业大学食品学院,沈阳110866 [4]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2021年第11期359-367,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0901004)。

摘　　要：油脂的添加可对鱼糜及畜禽肉糜制品品质产生影响,这种影响主要取决于油脂、蛋白质和水分间的比例关系,以及油脂的种类和pH值等环境因素。当油脂、蛋白质和水分间的比例关系适当时,油脂通常能够提升肉糜制品的亮度、保水能力及凝胶特性等品质特征,反之则能够降低这些特征。此外,使用植物油替代动物脂肪,能够降低肉糜制品中饱和脂肪酸的含量,使不饱和脂肪酸含量得到提升。在肉糜制品凝胶形成过程中,油脂与蛋白质间主要包括2种作用力关系:一是油脂表面形成界面蛋白膜所需蛋白质间的相互作用,二是油脂与界面蛋白膜间相互作用。油脂与蛋白质间的作用最终可形成油脂-界面蛋白膜-蛋白质基质乳化体系。油脂的种类和pH值等环境因素通过影响油脂与蛋白质间作用力的形成,改变乳化体系的稳定性,进而对肉糜制品的品质产生影响。The addition of oil and fat can affect the quality of surimi and minced meat products.This effect mainly depends on the proportional relationship between oil,protein and moisture,as well as the type of oil and environmental factors such as pH.When the proportional relationship between oil,protein and moisture is appropriate,oil can usually improve the quality characteristics of meat products,such as brightness,water retention capacity and gel characteristics,and vice versa can reduce these characteristics.In addition,the use of vegetable oil instead of animal fat can reduce the content of saturated fatty acids in meat products and increase the content of unsaturated fatty acids.In the process of gelatinization with meat products,there are mainly two kinds of force relationship between oil and protein.The first is the interaction between the proteins that form the interface protein film by electrostatic attraction.The second is the interaction between the oil and the interface protein film.Finally,a fat-interface protein film-protein matrix emulsification system is formed.The type of oil and environmental factors such as pH affect the quality of meat products by changing the stability of emulsification system by affecting the formation of the force between oil and protein.

关 键 词：鱼糜制品 肉糜制品 油脂 蛋白质 乳化作用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS254.5[轻工技术与工程—食品科学与工程]