不同加工方式对鱼肉组织质地影响的研究进展

Research progress of effects of different processing methods on texture of fish meat

鱼类是一种风味独特、营养丰富并且平衡性很好的水产品,深受消费者喜爱。质构与食品的外观、风味、营养一起构成食品的4大品质要素。与畜肉相比,鱼肉的组织更加柔软细嫩,这主要和鱼肉的化学组成有关,随着人们生活水平的提高和食品加工业的发展,鱼肉的组织质地越来越引起人们的重视。本文介绍了几种质构参数,并从物理因素、化学因素和鱼体死后变化3方面分析了影响鱼肉组织质地的各种因素,其中主要介绍了鱼肉肌肉组织的蛋白质组成及其对质构的影响;重点综述了在水产品加工过程中不同加工方式如加热、冷冻、盐渍、烟熏等对鱼肉组织质地的影响,以期为质构分析在产品品质评定中的应用及即食产品的开发和生产提供一定的理论参考,进而更好地满足消费者的需要。

Fish is deeply loved by consumers for it is unique, nutritious and well-balanced. The 4 quality elements of food arre texture, appearance, flavor and nutrition. Compared with the meat of livestock, tissue of fish is more soft and delicate for the chemical composition of it. With the development of people's living standards and food processing industry, texture has attracted more and more attention. This paper describes several texture parameters, analyzes various factors affecting fish tissue texture especially the protein composition of fish muscle tissue from 3 aspects: physical factors, chemical factors and postmortem changes and mainly reviews the effects of different processing methods such as heating, freezing, salting and smoking on texture of fish meat. The purpose of this paper is to provide a basis for the application of texture analysis in quality assessment and the development and production of instant products and meet the needs of consumers.