摘要
凝胶特性是鱼糜制品品质的决定性因素之一。鱼糜制品是典型的多相、多组分食品体系,蛋白、多糖、脂质等主要组分间的相互作用是鱼糜凝胶网络结构形成的基础,并最终决定产品品质。目前鱼糜混合体系中多组分间的作用机制及其对鱼糜复合凝胶品质的影响机制尚未明确,制约其加工技术以及理论的创新。本文基于鱼糜凝胶的形成机理以及影响因素,综述蛋白类、多糖类、脂质类、多酚等外源添加物对鱼糜热诱导凝胶特性的影响,总结鱼糜组分间的作用规律及其对凝胶特性的影响规律,为新型鱼糜制品开发和凝胶品质调控提供理论依据。
Gel properties are one of the important determining factors for the quality and sensory properties of surimi products.Surimi is a typical multi-phase,multi-component food system.The interaction between the main components such as proteins,polysaccharides and lipids is the basis for the formation of surimi and ultimately determines the quality of the products.However,the interaction mechanism between the multiple components in the surimi mixed system and its effect on the quality of surimi products are still unclear.This constrains the processing technology,theoretical innovation and the healthy development of the industry for surimi products.In this paper,the effects of exogenous additives such as proteins,polysaccharides,lipids and polyphenols on the thermally induced gelation properties of surimi are reviewed based on the formation mechanism and influencing factors of surimi gels.The purpose is to analyze the interaction between the components in surimi products and their influence on gel characteristics.In this way,we provide a theoretical basis for the development of new surimi products and the regulation of gel quality.
作者
王卉楠
励建荣
李学鹏
高瑞昌
周小敏
王明丽
Wang Huinan;Li Jianrong;Li Xuepeng;Gao Ruichang;Zhou Xiaomin;Wang Mingli(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457;National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Products,National Technology Research and Development Sub-center for Surimi and Surimi Products Processing,College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning;College of Food and Biotechnology Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu;Zhejiang Xingye Industrial Group Co.,Ltd.,Zhoushan 316120,Zhejiang;Penglai Jinglu Fishery Co.,Ltd.,Yantai 265600,Shandong)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第9期365-375,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(U20A2067,31972107)。
关键词
鱼糜制品
鱼肉蛋白
外源添加物
相互作用
凝胶特性
surimi products
fish protein
exogenous additives
interaction
gelation properties