鱼糜制品凝胶特性的控制和研究进展.pdfVIP

肉类研究 MEAT RESEARCH 　2010.2 鱼糜制品凝胶特性的控制及研究进展 1 1 2 姚　磊 ，罗永康 ，沈慧星 （1.中国农业大学　食品科学与营养工程学院，北京 100083；2.中国农业大学 理学院，北京 100083） 摘　要：随着我国水产加工业的发展以及居民生活节奏的加快，国内居民对鱼类制品的需求量越来 越大，对鱼类制品的质量要求也越来越高。鱼糜作为鱼类制品中举足轻重的产业备受关注。鱼糜产 品的质量问题便成为一大焦点。本文综述了各种理化因素和添加剂对鱼糜凝胶特性的影响及鱼糜凝 胶特性调控方法的研究进展。 关键词：鱼糜制品; 凝胶特性; 促凝剂 Surimi Products’ Gel Properties and Its Development 1 1 2 YAO Lei , LUO Yongkang , SHEN Huixing (1.College of Food Science, China Agricultural University, Beijing 100083, China; 2. College of Science, China Agricultural University, Beijing 100083, China) ： Abstract By the development of fish processing industry and the more and more fast life step of people, people need a high quality and a large quantity of fish products. Surimi is the most important part of fish products. How to improve the gel properties has become a focus problem during the processing of surmi at present. In this paper, the effects of all kinds of physical and chemical factors and additives on gel properties and the development of methods to control gel properties of surmi products were reviewed. Key words: surimi; surimi products; gel properties; additives 中图分类号：TS254.4　　文献标识码：A　　文章编号：1001-8123(2010)0２-0018-05 将原料经采肉、漂洗、精滤、脱水搅拌冻结加工 述改善鱼糜制品凝胶特性的方法，以期对鱼糜制品的 制成的产品被称之为冷冻鱼糜（鱼浆），将其解冻或