鱼糜制品凝胶特性研究进展

Research progress on gel properties of surimi products

鱼糜是海洋食品工业中的一种重要功能性原料,其凝胶特性是评价鱼糜制品质量的重要指标。如何有效改善凝胶特性是目前鱼糜加工过程中面临的一个焦点问题。鱼糜制品凝胶特性的主要参数是指流变学特性,尤其是质构特性,它不仅受鱼肉蛋白的自身特性与内源酶的作用等内部因素的影响,而且受处理条件、添加剂、酶抑制剂和激活剂等外界因素的影响。本文综述了加工处理条件及促凝添加剂、酶制剂等对鱼糜制品凝胶特性影响的作用原理及研究现状,并讨论提高鱼糜制品凝胶特性的有效途径。

Surimi is widely used as an important functional raw material in seafood industry and its gel properties is an important index to determine the quality of surimi products. How to improve the gel properties has become a focus problem during the processing of surimi at present. Gel properties of surimi products,the main parameters of which include rheological and texture characteristics, are not only affected by the internal factors such as fish proteins＇ own characteristics and actions of endogenous enzymes, but also affected by external factors such as treatment conditions, additives ,and so on. In this paper, action principle and research status of effects of external factors such as treatment conditions, additives and enzymes on gel properties were reviewed, with the aim of discussing on the effective way to improve gel properties of surimi products.