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| 水产品的冷冻变性及鱼糜抗冻剂研究进展 | |
| 引用本文： | 张娅楠,赵利,刘华,袁美兰,邓丹雯. 水产品的冷冻变性及鱼糜抗冻剂研究进展[J]. 河南工业大学学报(自然科学版), 2011, 32(6): 88-92 |
| 作者姓名： | 张娅楠 赵利 刘华 袁美兰 邓丹雯 |
| 作者单位： | 1. 南昌大学中德食品工程中心,江西南昌330045;江西科技师范学院生命科学学院,江西南昌330013 2. 江西科技师范学院生命科学学院,江西南昌,330013 3. 南昌大学中德食品工程中心,江西南昌,330045 |
| 基金项目： | 国家农业部948项目(2010-Z57); 江西省教育厅青年科学基金项目(GJJ11226); 江西科技师范学院校级课题(KY2010ZY07) |
| 摘 要： | 水产品营养丰富,在常温条件下易腐败变质,目前常用的储藏方法是低温冷冻储藏.但在冷冻过程中,水产品中的蛋白质会发生变性而影响产品质量,其中鱼糜制品的凝胶强度与持水力随冷藏时间的延长而降低.阐述了水产品的冷冻变性机理,以及常用食品抗冻剂糖类、复合磷酸盐类和蛋白质水解产物等在冷冻水产品及其制品中的抗冻效果. |
| 关 键 词： | 水产品 冷冻变性 抗冻剂 鱼糜 |
PROGRESS ON FREEZE DENATURATION OF AQUATIC PRODUCT AND SURIMI ANTI-FREEZING AGENT |
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| ZHANG Ya-nan , ZHAO Li , LIU Hua , YUAN Mei-lan , DENG Dan-wen. PROGRESS ON FREEZE DENATURATION OF AQUATIC PRODUCT AND SURIMI ANTI-FREEZING AGENT[J]. Journal of Henan University of Technology Natural Science Edition, 2011, 32(6): 88-92 | |
| Authors: | ZHANG Ya-nan ZHAO Li LIU Hua YUAN Mei-lan DENG Dan-wen |
| Affiliation: | ZHANG Ya-nan 1,2,ZHAO Li 2,LIU Hua 2,YUAN Mei-lan 2,DENG Dan-wen 1(1.Sino-german Food Engineering Center,Nanchang University,Nanchang 330045,China,2.School of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China) |
| Abstract: | Aquatic products contains rich nutrition,and are easy to deteriorate at room temperature.At present, the aquatic products are usually stored by low-temperature freezing storage.In the freezing process,the proteins in the aquatic products may denature to influence the product quality.For example,the gel strength and the water retention ability of surimi products decreases as the freezing time prolongs.The particle described the freeze denaturation mechanism of aquatic products,and the anti-freezing effects o... |
| Keywords: | aquatic products freeze denaturation anti-freezing agent surimi |
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