鱼糜凝胶形成方法及其凝胶特性影响因素的研究进展

Research Progress on the Formation Method of Surimi Gel and the Affecting Factors of Gel Properties

鱼糜是一种新型的水产调理食品原料,其凝胶特性决定着制品品质的优劣,改善鱼糜凝胶特性是加工优质鱼糜制品的基础。本文针对热诱导凝胶、酸致凝胶、发酵鱼糜凝胶、超声波辅助形成凝胶和超高压技术等几种形成鱼糜凝胶的方法进行综述,并总结了鱼种、漂洗工艺、擂溃、添加物等影响鱼糜凝胶特性的因素。旨在为鱼糜制品的加工提供进一步的参考。

Surimi is a new type of aquatic food conditioning food.Its gel properties determine the quality of the product.Improving the gel properties of surimi is the basis for processing high quality surimi products.Several methods for forming surimi gels,such as heat-induced gels,acid-induced gels,fermented surimi gels,ultrasonic assisted gels formation,and ultra-high pressure techniques,were reviewed in this article.And the factors affecting the gel properties of the surimi,such as fish species,rinsing process,mashing,and additives,were summarized.It is intended to provide further reference for the processing of surimi products.