外源添加物在鱼糜制品中的应用研究进展

Research Progress of the Application of Exogenous Additives in Surimi Products

摘要: 近年来,随着渔业和加工技术的发展,我国的鱼糜制品行业取得了长足进展。在鱼糜制品的加工过程中,常常会加入一些外源添加物来改善鱼糜制品的品质,不同添加物对鱼糜凝胶强度和品质的影响与添加物的种类和作用方式密切相关。本文综述了动物源、植物源、微生物源和功能性物质对鱼糜制品凝胶特性、质量和功能特性以及货架期的影响,以期为鱼糜制品添加剂领域的研究提供参考。

Abstract: In recent years,surimi products industry has made great progress with the development of fisheries and processing technology in China. Some exogenous additives are often added to improve the quality of surimi products during processing. The effects of different additives on the gel strength and quality of surimi are closely related to the type and modes of action of the additives. In this paper,the effect of animal,plant,microbial sources and functional substances on the gel properties,quality,functional properties and shelf life of surimi products were reviewed,which would provide reference for the research of additives in surimi products.