多糖在鱼糜制品中的应用进展  

Application progress of polysaccharides in surimi products

作　　者：李统帅 兰梅娟 李琳 张霞[1,3] 梁钰 何霓 李冰 LI Tongshuai;LAN Meijuan;LI Lin;ZHANG Xia;LIANG Yu;HE Ni;LI Bing(School of Food Science and Technology,South China University of Technology,Guangzhou 510640;School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan 523808;Guangdong Province Key Laboratory for Green Processing of Natural Productsand Product Safety,Guangzhou 510640)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]东莞理工学院化学工程与能源技术学院,东莞523808 [3]广东省天然产物绿色加工与产品安全重点实验室,广州510640

出　　处：《中国食品添加剂》2024年第3期281-288,共8页China Food Additives

基　　金：国家自然科学基金-促进海峡两岸科技合作联合基金项目(U1905202)。

摘　　要：在鱼糜制品生产加工过程中,不同的工艺步骤对鱼糜制品有不同的影响,其中肌原纤维蛋白(Myofibrillar protein,MP)的凝胶化起到关键性作用,决定着鱼糜制品品质的优劣。由于原料和加工方式的影响,鱼糜制品存在蛋白质变性、凝胶性能减弱、脂质氧化以及微生物引起的腐败变质等问题。多糖作为天然食品添加剂具有良好的生物相容性且来源广泛、价格低廉,在鱼糜制品生产过程中有提高其凝胶特性、延缓氧化反应和增强储藏稳定性的作用。目前多糖改善鱼糜品质的研究并没有得到较为全面的归纳与总结,故本文概括了鱼糜制品的凝胶化机理及其加工工艺,总结了多糖在鱼糜制品中的应用及作用机制,以期为生产营养健康的鱼糜制品提供理论依据。In the production of surimi products,different technological stages of production have different effects on surimi products quality.Myofibrillar protein(MP)gelation plays a key role in determining the quality of surimi products.Raw materials and processing methods can cause protein degeneration,gel property weakening,lipid oxidation and spoilage caused by microorganisms.Polysaccharides,as a natural food additive,has good biocompatibility,is rich in resources and with low price.It can improve the gel properties,delay oxidation reaction and extend storage time of surimi products.However,polysaccharides beneficial to the quality improvement of surimi products has not been comprehensively summarized.This paper summarized the gel mechanism and processing technology of surimi products,summarized the application and mechanism of polysaccharide in surimi products.It provides a theoretical basis for the production of nutritious and healthy surimi products.

关 键 词：鱼糜制品 多糖 肌原纤维蛋白 品质 凝胶 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q51[轻工技术与工程—食品科学与工程]