【作者】 陆海霞； 励建荣；

【Author】 Lu Haixia Li Jianrong (College of food science,Biotechnology and Environmental Engineering,Zhejiang Gongshang University,Food Safety Key Lab of Zhejiang Province,Hangzhou,310035)

【机构】 浙江工商大学食品、生物与环境工程学院浙江省食品安全重点实验室；

【摘要】 鱼糜是经切碎、漂洗处理的鱼肉肌肉蛋白产品,是海洋食品工业中的一种重要功能性原料。鱼糜制品凝胶特性的主要参数包括流变学特性和质构特性等,鱼肉蛋白的自身特性与内源酶的作用都会直接影响到鱼糜的凝胶性能。为获得质地较好的鱼糜产品,需对鱼糜凝胶特性进行改良。本文综述了处理条件及促凝剂、酶等对鱼糜制品凝胶特性的影响,展望了鱼糜凝胶性能研究的未来发展方向。更多还原

【Abstract】 Surimi,minced and washed fish muscle,is widely used as a functional ingredient in seafood industry.The main indications of gel properties include rheologieal characteristics and structure characteristics.The protein properties and endogenous enzymes in fish muscle have remarkable effect on the gelation of surimi.It’s necessary to evolution the gel properties for getting high quality surimi.The affect of setting conditions,gelling additives and enzymes on gel properties of surimi,and forecasted the research trend of surimi gelation were reviewed in this paper.更多还原