| 鱼肉重组制品研究进展 |
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| 引用本文： | 温慧芳,赵利,袁美兰,苏伟,刘华. 鱼肉重组制品研究进展[J]. 中国酿造, 2014, 0(3): 13-16 |
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| 作者姓名： | 温慧芳 赵利 袁美兰 苏伟 刘华 |
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| 作者单位： | 江西科技师范大学生命科学学院 |
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| 基金项目： | 江西省高等学校科技落地计划项目(KJLD12009) |
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| 摘 要： | 鱼肉重组技术是将碎鱼肉通过粘合剂或特殊加工工艺将其重新组合起来,改变了鱼肉原有组织结构,使得肌肉组织、脂肪组织和结蹄组织得到合理的分布和转化。该文介绍了鱼肉重组技术的加工原理、影响重组制品品质的因素,并综述了国内外重组鱼肉制品的最新研究进展。
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| 关 键 词： | 鱼肉重组 影响因素 研究进展 |
Research progress on restructured fish products |
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| WEN Huifang;ZHAO Li;YUAN Meilan;SU Wei;LIU Hua. Research progress on restructured fish products[J]. China Brewing, 2014, 0(3): 13-16 |
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| Authors: | WEN Huifang ZHAO Li YUAN Meilan SU Wei LIU Hua |
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| Affiliation: | WEN Huifang;ZHAO Li;YUAN Meilan;SU Wei;LIU Hua;School of Life Science, Jiangxi Science and Technology Normal University; |
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| Abstract: | Fish restructuring technology is to recombine minced fish through adhesive or special process technology to make it gather again, which changes the original organizational structure of fish and makes the muscle tissue, adipose tissue and connective tissue to get reasonable distribution and transformation. The mechanism of processing, factors of effect on product quality and the research progress of fish products from home and abroad were reviewed in the paper. |
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| Keywords: | restructured fish effect factors research progress |
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