浅谈外源油脂对鱼糜凝胶理化性质及风味的影响  

Effect of Foreign Oil on Physicochemical Properties and Flavor of Surimi Gel

作　　者：许盛欣 付润泽 曹晓楠 高健[1] 赵谦[1] 王鸣 XU Shengxin;FU Runze;CAO Xiaonan;GAO Jian;ZHAO Qian;WANG Ming(Harbin University of Science and Technology,Harbin 150006,China)

机构地区：[1]哈尔滨理工大学,黑龙江哈尔滨150006

出　　处：《现代食品》2024年第16期51-53,69,共4页Modern Food

基　　金：黑龙江省大学生科技创新创业项目,省级一般项目(S202410214147)。

摘　　要：在鱼糜制品的加工过程中,因漂洗会不可避免地流失部分营养物质,所以通常会添加一定量外源油脂作为补偿~([1-2])。本文综合了近年来的相关研究,阐述了外源植物油脂以及鱼油对鱼糜凝胶的凝胶强度、质构性、持水性、蒸煮损失率、白度以及鱼糜凝胶风味的影响,为鱼糜制品的品质优化和创新发展提供理论依据。During the processing of surimi products,some nutrients will inevitably be lost due to rinsing,so usually add a certain amount of exogenous oil as compensation[1-2].Based on the relevant studies in recent years,the effects of exogenous plant oils and fish oils on the gel strength,texture,water retention,cooking loss rate,whiteness and flavor of surimi gel were emphatically discussed in this paper,which provided theoretical basis for the quality optimization and innovative development of surimi products.

关 键 词：外源油脂 鱼糜凝胶 理化性质 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]