加工方式对鲍鱼蛋白质及品质特性的影响研究进展  

Research progress on the effects of processing methods onprotein and quality characteristics of abalone

作　　者：游舒怡 田晏 张雯棋 张怡[2,3,4] 曾红亮[1,2,3,4] YOU Shu-Yi;TIAN Yan;ZHANG Wen-Qi;ZHANG Yi;ZENG Hong-Liang(Fuzhou Ocean Research Institute,Fuzhou 350108,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Engineering Research Center of Fujian-taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,China;Key Laboratory of Marine Biotechnology of Fujian Province,Institute of Oceanology,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福州海洋研究院,福州350108 [2]福建农林大学食品科学学院,福州350002 [3]闽台特色海洋食品加工及营养健康教育部工程研究中心,福州350002 [4]福建农林大学海洋研究院,福建省海洋生物技术重点实验室,福州350002

出　　处：《食品安全质量检测学报》2023年第24期230-238,共9页Journal of Food Safety and Quality

基　　金：福州海洋研究院科技项目(2022F16);福建农林大学学科交叉融合项目(71202103C)。

摘　　要：2022年,全中国鲍鱼产量为22.82万t,其中福建鲍鱼产量最高,达到18.15万t,占全国总产量的79.54%。鲍鱼富含优质的蛋白质和所有的必需氨基酸,是多不饱和脂肪酸、维生素和矿物质的良好来源。鲍鱼产品的品质特性不仅与不同的加工方式有关,而且与其蛋白质的性质密切相关。因此,本文综述了鲍鱼营养价值、加工制品、蛋白质性质、品质特性的研究进展;阐明了不同加工方式下鲍鱼蛋白质和产品品质特性之间的联系,主要包括蛋白质结构、非共价相互作用的破坏、肌原纤维蛋白的变性、结缔组织溶解等方面,进而改变了鲍鱼肌肉质构特性、蛋白质消化率、结构轮廓等特性,旨在为高品质鲍鱼制品加工提供一定的理论依据。In 2022,the output of abalone in China was 228200 t,among which the output of abalone in Fujian was the highest,reaching 181500 t,accounting for 79.54%of the national total output.Abalone provides high-quality protein and all the essential amino acids and is a good source of polyunsaturated fatty acids,vitamins and minerals.The quality characteristics of abalone products are not only related to different processing methods,but also the properties of protein is crucial.Therefore,this paper reviewed the research progress of the nutritional value,processed products,protein properties and quality characteristics of abalone;analyzed the effects of different processing methods on the protein and quality characteristics of abalone products,mainly including protein structure,destruction of non-covalent interactions,denaturation of myofibrillar protein,and connective tissue solubilization,which in turn changed the muscle texture characteristics,protein digestibility, structural contour and other characteristics of abalone, aiming to provide a certain theoretical basisfor the processing of high-quality abalone products.

关 键 词：鲍鱼 加工方式 蛋白质 品质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]