淡水鱼鱼糜凝胶品质影响因素的研究进展  

Research Progress on Factors Influencing Quality of Freshwater Fish Surimi Gel

作　　者：李圣威 韩冰[1] 张萌 徐英楠 韩雪[1] 遇世友 LI Sheng-wei;HAN Bing;ZHANG Meng;XU Ying-nan;HAN Xue;YU Shi-you(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《中国调味品》2024年第6期213-220,共8页China Condiment

基　　金：国家自然科学基金面上项目(3227160987)。

摘　　要：我国淡水资源十分丰富,淡水鱼产量和养殖量均居世界首位。目前,淡水鱼的消费以“鲜活销售”和“家庭烹饪”为主,深加工比例较低,以鱼丸、鱼豆腐、鱼糕和鱼肠等为代表的鱼糜制品,因其内源性蛋白酶含量较高,在加工中易发生凝胶劣化现象。与海水鱼鱼糜相比,淡水鱼鱼糜的凝胶性较差,因此,提升淡水鱼鱼糜的凝胶性成为目前炙手可热的研究方向。文章基于淡水鱼糜凝胶的形成机理,主要综述了加工工艺、热诱导方式和外源物质添加对淡水鱼鱼糜凝胶品质的影响,为提高淡水鱼鱼糜凝胶品质奠定了理论依据。There are abundant freshwater resources in China,and the production amount and aquaculture amount of freshwater fish rank first in the world.At present,the consumption of freshwater fish is mainly based on“fresh sales”and“home cooking”,with a relatively low proportion of deep processing.Surimi products,such as fish balls,fish tofu,fish cake and fish sausages,are prone to gel deterioration during processing due to their high content of endogenous protease.Compared with marine fish surimi,the gelation of freshwater fish surimi is poor.Therefore,improving the gelation of freshwater fish surimi has become a hot research direction at present.Based on the formation mechanism of freshwater fish surimi gel,in this paper,the effects of processing technology,heat-induced modes and the addition of exogenous substances on the quality of freshwater fish surimi gel are mainly reviewed,which has laid a theoretical basis for improving the quality of freshwater fish surimi gel.

关 键 词：淡水鱼 鱼糜 凝胶 品质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]