鱼糜制品凝胶特性影响因素的研究进展

Research Progress in the Factors Affecting the Gel Properties of Surimi Products

鱼糜制品因具有调理简便,细嫩味美,耐储藏等特点,深受消费者喜爱。鱼糜制品的凝胶特性是衡量其品质的主要指标。热处理方式会影响鱼糜蛋白的展开和聚集状态;漂洗、斩拌、擂溃、高压等加工工艺通过影响鱼糜蛋白质的变形和聚集,从而影响鱼糜制品的凝胶强度;不同种类的外源添加剂可与鱼糜蛋白质相互作用,促进鱼糜的凝胶化,稳定鱼糜凝胶的三维网络结构。该文主要从热处理方式、加工工艺及添加剂种类、作用机制等方面综述鱼糜凝胶影响因素的研究进展,旨在为鱼糜产业发展及技术升级提供理论参考。

Surimi products are favored by consumers for their simple conditioning,delicate taste,and endurable storage.The gelation property is the main indicator for the quality of surimi products.Heat treatment usually affects the unfolding and aggregation state of surimi protein.Rinsing,chopping,beating,high pressure treatment and other processing techniques affect the gel strength of surimi products by changing the deformation and aggregation of surimi protein.In addition,different additives can interact with surimi protein to promote the gelation and stabilize the three-dimensional network structure of surimi gel.The research progress in the influencing factors of surimi gel was reviewed from the aspects of heat treatment,processing technology,additives and their action mechanism,with a view to providing theoretical reference for the development and technological upgrading of the surimi industry.