控制鱼糜制品中蔗糖含量的新策略

鱼糜制品因其健康和方便食用的特性而广受消费者喜爱。蔗糖常常作为冷冻保护剂和甜味剂添加到鱼糜及其制品中，以改善其低温抗冻特性和风味。然而，传统鱼糜制品的糖含量普遍偏高，这与当前追求健康的消费理念不符。如何在降低糖含量同时保证鱼糜制品的贮藏和感官特性是目前鱼糜工业生产面临的一个重大挑战。本文探讨了蔗糖在鱼糜加工贮藏中发挥的作用，分析了鱼糜制品减糖加工工艺存在的问题以及鱼糜蛋白低温下发生冷冻变性的机理。在此基础上，本文从三个方面综述了国内外降低鱼糜制品糖含量的最新研究进展：新型抗冻剂的应用；新型甜味剂的应用；物理加工技术的应用。并对减糖策略的发展方向进行了相关预测，以期为生产健康和低糖鱼糜制品加工提供理论依据。

New strategies of controlling sucrose content in surimi products

Surimi products are popular with consumers because of their healthy and convenient characteristics. Sucrose is often added to surimi and its products as a cryoprotectant and sweetener to improve its low-temperature antifreeze properties and flavor. However, the sugar content of traditional surimi products is generally high, which is inconsistent with the current consumption concept of pursuing health. How to reduce the sugar content while ensuring the storage and sensory characteristics of surimi products is a major challenge for the industrial production of surimi. In this paper, the role of sucrose in the processing and storage of surimi and the mechanism of frozen denaturation of surimi protein at low temperature were discussed. On this basis, this paper reviews the latest research progress in reducing the sugar content of surimi products at home and abroad from three aspects: the application of new antifreeze; application of new sweeteners; the application of physical processing technology. Finally, the article analyzes the problems existing in the sugar-reducing processing technology of surimi products, and predicts its development prospects, in order to provide a theoretical basis for the production of healthy and low-sugar surimi products.