典型加工条件下鱼糜肌原纤维蛋白品质变化规律及调控方法研究进展

鱼糜制品（鱼丸、鱼糕、蟹肉棒等）因为其健康营养、方便快捷等特点而深受消费者欢迎，具有广阔的市场前景。鱼糜制品是基于鱼糜肌原纤维蛋白的胶凝性能所形成的弹性凝胶体，其加工工序包括斩拌、加热、添加外源物等。因此，鱼糜肌原纤维蛋白在典型加工条件下发生结构以及功能特性的变化会影响鱼糜制品的品质。本文主要综述了鱼糜肌原纤维蛋白在物理场（加热、斩拌）、化学场（pH值、离子强度）、生物场（酶、微生物）等典型加工条件下的结构及功能特性变化规律及调控方法，以期为进一步发展鱼糜制品加工业提供理论依据。

Research Advances in the Quality Changes and Control Methods of Surimi Myofibrillar Protein under Typical Processing Conditions

Surimi-based products (such as fish ball, kamaboko and crabstick) are well accepted by consumers and have broad market prospects owing to their health and nutritional properties and convenience. The surimi-based product is an elastic gel formed based on the gelation properties of myofibrillar protein. The processing procedure includes chopping, heating and exogenous substance addition. Therefore, changes in the structural and functional characteristics of surimi myofibrillar protein under typical processing conditions can affect the quality of surimi-based products. In this article, the quality changes and control methods of surimi myofibrillar protein under the typical processing conditions of physical field (heating and comminution), chemical field (pH and ionic strength) and biological field (enzyme and microorganism) are reviewed, aiming to provide a theoretical basis for further development of the surimi-based product processing industry.