鱼糜冷冻稳定剂的种类及作用机理  

Classification and the Corresponding Mechanisms of Frozen Stabilizers for Cryopreservation Surimi

作　　者：朱士臣 俞杰航 相兴伟 顾赛麒[1,2,3] 柯志刚 丁玉庭 周绪霞[1,2,3,4] Zhu Shichen;Yu Jiehang;Xiang Xingwei;Gu Saiqi;Ke Zhigang;Ding Yuting;Zhou Xuxia(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014;Key Laboratory of Marine Fishery Resources Employment&Utilization of Zhejiang Province,Hangzhou 310014;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning)

机构地区：[1]浙江工业大学食品科学与工程学院,杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),杭州310014 [4]海洋食品精深加工关键技术省部共建协同创新中心大连工业大学,辽宁大连116034

出　　处：《中国食品学报》2022年第1期401-412,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32001768);“十三五”国家重点研发计划重点专项(2019YFD0901603);浙江省自然科学基金探索项目(LQ21C200006)。

摘　　要：鱼糜在冷冻贮藏过程中冰晶的形成是导致其品质降低的根本原因。鉴于现有抗冻剂的安全性和经济性,单纯通过抗冻剂来抑制冰晶形成,或许无法最大程度地提高鱼糜的冻藏品质。与抗冻剂的作用对象不同(控制冰晶形成),冷冻稳定剂可作为现有冷冻保护策略的重要补充,通过增强鱼糜组分的稳定性,以抑制其在冷冻过程中的各种生化反应,从而达到鱼糜冷冻保护最大化。本文首先探讨了鱼糜在冷冻过程中的品质变化规律,重点概述冷冻稳定剂的种类(糖类、蛋白水解物类、胶体类及多酚类)及其冷冻稳定机理,展望鱼糜冷冻保护策略的发展趋势。本文旨在从增强鱼糜主要组分的冻融稳定性角度出发,可作为现有冷冻保护剂的有效补充,以最大程度地提高鱼糜制品的冷冻品质。Although the formation of ice crystals is the most fundamental factor inducing the quality deterioration of frozen surimi,the only addition of antifreeze aiming at inhibition against the formation of ice crystals alone fails to maximize the quality of surimi during frozen,due to their limited effectiveness and economy.Different from antifreezes aiming to control the formation of ice crystals,freezing stabilizers show great potentials to inhibit the various biochemical reactions involving in freezing treatments by enhancing the stability of surimi components.Hence,the combination of antifreezes and stabilizers may be the effective ways to maximize food freezing protection.In this review,the quality deterioration of surimi during the freezing process were summarized.Meanwhile,several freezing stabilizers(sugars,protein hydrolysates,colloids and polyphenols) and their acting mechanism were emphasized.At last,the future development trend of cryopreservation strategy of surimi was prospected.The present review proposes the novel cryopreservation as the complementary to the inhibition of ice crystal growth in terms of components stabilization,to improve the frozen quality of surimi.

关 键 词：鱼糜 冷冻贮藏 品质变化 冷冻稳定剂 机制 稳定策略 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]