| 亲水胶体在鱼糜制品中的应用研究进展 |
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| 引用本文： | 米红波, 苏情, 王聪, 仪淑敏, 徐永霞, 励建荣, 黄建联, 丁浩宸, 王琪, 谢晶. 亲水胶体在鱼糜制品中的应用研究进展[J]. 食品工业科技, 2018, 39(19): 328-332. DOI: 10.13386/j.issn1002-0306.2018.19.057 |
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| 作者姓名： | 米红波 苏情 王聪 仪淑敏 徐永霞 励建荣 黄建联 丁浩宸 王琪 谢晶 |
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| 作者单位： | 1. 渤海大学食品科学与工程学院, 辽宁省食品安全重点实验室, 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心, 辽宁锦州 121013;2. 福建安井食品股份有限公司, 福建厦门 361022;3. 上海海洋大学食品学院, 上海 200090 |
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| 基金项目： | 31571868)中国博士后基金(2016M592021辽宁省博士启动基金(20170520114)北京工商大学食品质量与安全北京实验室开放课题(FQS-201705)国家自然科学基金(317016292016M602635)。 |
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| 摘 要： | 鱼糜制品是以鱼糜为主要原料,经过斩拌、擂溃、成型、凝胶化等过程制成的高蛋白、低脂肪的产品。亲水胶体是从植物和海藻中提取或由微生物合成的高分子多聚糖。亲水胶体可改善鱼糜制品中的凝胶特性。亲水胶体对不同鱼种的鱼糜凝胶强度的影响与亲水胶体的种类及其作用方式密切相关。本文综述了鱼糜制品及其凝胶形成的机理、亲水胶体的种类和功能特性,阐述了亲水胶体对鱼糜凝胶特性的作用机理及其在鱼糜制品中的应用现状,并提出未来的研究方向。
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| 关 键 词： | 亲水胶体 鱼糜制品 凝胶 |
| 收稿时间： | 2017-12-20 |
Research Progress of the Application of Hydrocolloids in Surimi Products |
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| MI Hong-bo, SU Qing, WANG Cong, YI Shu-min, XU Yong-xia, LI Jian-rong, HUANG Jian-lian, DING Hao-chen, WANG Qi, XIE Jing. Research Progress of the Application of Hydrocolloids in Surimi Products[J]. Science and Technology of Food Industry, 2018, 39(19): 328-332. DOI: 10.13386/j.issn1002-0306.2018.19.057 |
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| Authors: | MI Hong-bo SU Qing WANG Cong YI Shu-min XU Yong-xia LI Jian-rong HUANG Jian-lian DING Hao-chen WANG Qi XIE Jing |
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| Affiliation: | 1. College of Food Science and Technology, Bohai University;Food Safety Key Lab of Liaoning Province;National&Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China;2. Fujian Anjoy Food Co., Ltd., Xiamen 361022, China;3. College of Food Science&Technology, Shanghai Ocean University, Shanghai 200090, China |
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| Abstract: | Surimi products are products of high protein and low fat, which are prepared from raw surimi undergoing chopping, kneading, molding and gelation. Hydrocolloids are high molecular weight polysaccharides which are extracted from plants and algae, or synthesized by microorganisms. Hydrocolloids can improve the gel properties of surimi products. Different hydrocolloids have different effects on the gel strength of surimi from different species, and the modes of action vary widely. In this paper, surimi products, the mechanism of gel formation, the type and function of hydrocolloids were reviewed. The influence mechanism of hydrocolloid on gel properties of surimi and the application of hydrocolloid in surimi products were introduced. In addition, future research trends were proposed. |
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| Keywords: | hydrocolloids surimi product gel |
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