鱼糜制品品质控制技术研究进展

Research Progress on Quality Control Technology of Surimi Products

鱼糜以鱼为主料,并通过斩拌、擂溃、成型、凝胶等一系列加工技术,形成一种富有弹性、方便食用且深受消费者喜爱的高蛋白食品。由于在加工过程中鱼肉组织容易遭受机械性损伤且易受微生物污染等一系列因素,导致在此过程中极易引起品质下降和经济价值降低。随着人们生活水平的提高,对鱼糜产品品质的追求和保持产品高附加值已逐渐成为新的趋势。文章重点分析影响鱼糜品质的主要因素,综述近年来鱼糜的新型加工技术,从漂洗工艺、添加剂类型和物理处理技术3个方面,探讨其改良鱼糜品质效果的研究现状;同时从危害分析临界控制点、杀菌技术和微生物冷冻控制技术三方面总结储运过程所采用的新型储运品质控制技术,旨在为鱼糜加工及储运过程的品质控制研究提供依据,并促进鱼糜制品行业发展。

Fish is the main raw material of surimi,through a series of processing technology including chopping,grinding,molding,gel,forming a high protein food which is elastic,convenient to eat and loved by consumers.Fish tissues were susceptible to mechanical damage and microbial contamination and some other factors during processing,which can easily lead to quality degradation and economic value degradation.With the improvement of living conditions,the pursuited of quality of surimi products and high added value of products had gradually formed a new trend.The main factors affecting the quality of surimi were analyzed.New processing technology of surimi in recent years was reviewed.The research status of improving surimi quality was discussed from 3 aspects:washing processes,additives types and physical treatment,discussion on the research status of the improvement effect of surimi quality.The new technology used in storage and transportation from three aspects:critical control point of hazard analysis(HACCP),sterilization technology and microorganism freezing control technology were summarized.The aim was to provide reference for quality control research of surimi processing and storage and transportation,in order to promote the development of surimi production technology.