冷冻鱼糜抗冻剂的研究进展  

Research Progress on Cryoprotectants for Frozen Surimi:A Review

作　　者：张楠[1] 罗予璠 肖然坤 祝祥威 ZHANG Nan;LUO Yufan;XIAO Rankun;ZHU Xiangwei(College of Life Science and Health Engineering,Hubei University of Technology,Wuhan,430068,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068

出　　处：《保鲜与加工》2024年第10期134-139,共6页Storage and Process

基　　金：国家自然科学基金资助项目(32201953)。

摘　　要：鱼糜主要依靠冷冻贮藏保存,但冰晶的生长会导致鱼肌原纤维蛋白的变性,从而引起鱼糜品质下降。目前食品行业中防止冷冻鱼糜品质劣化的常用方法是添加抗冻剂。综述了肌原纤维蛋白的凝胶机制及冷冻鱼糜品质劣化的影响因素,并在此基础上重点概述糖类抗冻剂、抗冻蛋白及蛋白水解物等抗冻剂的研究与应用进展,最后分析了冷冻鱼糜抗冻剂存在的问题,旨在为冷冻鱼糜抗冻剂的开发与应用提供参考。Surimi mainly relies on frozen storage for preservation,but the growth of ice crystals can lead to the deaturation of fish myofibrillar proteins,thereby causing a decline in the quality of surimi.The currently common method in the food industry to prevent the deterioration of frozen surimi quality is to add cryoprotectants.This review summarizes the gelation mechanism of myofibrillar proteins and factors influencing the deterioration of frozen surimi quality.On this basis,it focuses on an overview of the research and application progress of cryoprotectants such as sugar anti-freezing agents,anti-freezing proteins,and protein hydrolysates.Finally,it analyzes existing issues with cryoprotectants for frozen surimi,aimed to provide a reference for the development and application of cryoprotectants for frozen surimi.

关 键 词：冷冻鱼糜 抗冻剂 肌原纤维蛋白 鱼糜凝胶 蛋白质氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]