蛋白质类添加物在鱼糜制品中的应用现状及发展趋势

Application Status and Development Trend of Protein Additives in Fish Surimi Products

鱼糜制品是一类以鱼糜为原料,经擂溃、成型、凝胶化等过程制成的凝胶状食品。凝胶特性是评价鱼糜品质的重要指标,它直接关系到鱼糜制品的持水性、弹性、黏结性等组织特性。蛋白质是生产过程中常用的一种外源物,其添加可以增强鱼糜制品的品质,降低生产成本。在阐述肌原纤维蛋白的分子组成和凝胶机制的基础上,介绍肌肉蛋白和非肌肉蛋白(酶类蛋白、植物性蛋白和动物蛋白)在鱼糜制品中的应用现状及发展趋势,旨在为各种蛋白质类物质作为鱼糜凝胶增强剂提供参考。

Surimi products are a kind of gelatinous foods made from raw surimi,by the process of mixing,molding and gelation. Gel property is the primary determinant for surimi quality,which is directly related to the water holding capacity,elasticity,and adhesive properties of surimi products. Protein additives have been widely used in surimi processing to improve the textural and sensory characteristics. Protein additives would not only increase gel strength but also reduce the cost of processing. Based on the description of molecular composition and gelation mechanism of myofibrillar proteins,the application status and development trend of muscle protein and non-muscle protein(enzyme protein,plant protein and animal protein)in surimi products are introduced in this paper,in order to provide a reference for protein additives as surimi gel enhancers.