冷冻鱼糜品质劣化的机制及其控制技术的研究进展

Quality Deterior Ation Mechanism and Control Technology of Freezing Surimi

摘要: 冷冻鱼糜是加工鱼糜类制品的主要原料,在其加工和贮藏过程中鱼糜中的蛋白质容易发生变性,进而影响其质量。本文介绍了冷冻鱼糜品质劣化表征及相对应的检测技术,从分子水平综述了冷冻鱼糜品质劣变机制和影响因素,并提出相应的控制技术,为鱼糜的精深加工提供理论基础和技术支持。

Abstract: Frozen surimi is the main raw material for processing fries. Frozen surimi quality was affected because surimi protein easily denatured during the process and storage. The quality characterization and detection technology of frozen surimi was introduced. The mechanism under the molecular level and influencing factors of the frozen surimi quality were reviewed,including the control technology. The review will provide a theoretical basis and technical support for the deep processing of surimi.