鱼糜制品凝胶特性研究进展

Research Progress on Gel Properties of Surimi Products

鱼糜制品是一种优质、营养、方便的高蛋白食品,是颇具发展前景、广受消费者喜欢的现代水产加工食品。其是由原料鱼经采肉、漂洗、脱水、精滤、擂溃、凝胶化而成的水产加工产品,具有细嫩味美、耐储藏的特点。随着水产加工业的发展,人们对鱼糜制品的质量要求也越来越高。鱼糜凝胶特性是评价鱼糜品质的重要指标,有效改善凝胶特性是目前鱼糜加工过程中的一个焦点问题。本文介绍了鱼糜凝胶的形成过程,影响鱼糜制品凝胶特性的因素以及鱼糜凝胶特性分析方法,旨在为改良鱼糜凝胶特性方面的研究提供参考。

Surimi-based products means a variety of products made from fish meat through the process of meat separation, rinsing, dehydrating, refined filtration, kneading and gelation. Surimi products are of highly proteinous food with excellent quality, rich nutrition and convenience of its kind, it has become a kind of promising modern aquatic processing foods which has been widely accepted by consumer. With the development of aquatic products processing, people＇s demand for the quality of aquatic products is also increasing. The gel properties are important factors for evaluating the quality of surimi products. How to improve the gel properties has become a focus problem during the processing of surimi at present. This paper introduced the gel formation, the factors impacting the gel properties and the methods analyzing the gel properties, aimed to provide the reference for improving the gel properties of surimi products.