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中国精品科技期刊2020
张馨月,耿文豪,田苗苗,等. 动物性、植物性蛋白与鱼糜混合凝胶品质研究进展[J]. 食品工业科技,2025,46(2):17−24. doi: 10.13386/j.issn1002-0306.2024030404.
引用本文: 张馨月,耿文豪,田苗苗,等. 动物性、植物性蛋白与鱼糜混合凝胶品质研究进展[J]. 食品工业科技,2025,46(2):17−24. doi: 10.13386/j.issn1002-0306.2024030404.
ZHANG Xinyue, GENG Wenhao, TIAN Miaomiao, et al. Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel[J]. Science and Technology of Food Industry, 2025, 46(2): 17−24. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030404.
Citation: ZHANG Xinyue, GENG Wenhao, TIAN Miaomiao, et al. Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel[J]. Science and Technology of Food Industry, 2025, 46(2): 17−24. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030404.

动物性、植物性蛋白与鱼糜混合凝胶品质研究进展

Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel

  • 摘要: 凝胶特性是衡量鱼糜制品品质的重要指标。鱼糜制品因其营养价值高、味道鲜美、易储运等特点,深受消费者喜爱。随着我国食品制造业的快速发展以及消费群体的多元化,传统鱼糜制品已无法满足消费者对于均衡膳食以及感官特性的需求。因此,新型鱼糜的开发逐渐受到关注,如何利用其他动物性、植物性原料实现具有良好凝胶特性的混合鱼糜制品已成为鱼糜加工行业的研究热点。本文对动物、植物性蛋白与鱼糜凝胶形成机制的研究进展进行汇总,对动物和植物蛋白分别通过促进蛋白间的交联和抑制鱼糜蛋白酶的活性有效地改良鱼糜凝胶性能、保水能力及微观结构等指标进行了阐述,并提出了现阶段混合鱼糜制品品质改良过程中存在感官品质差、改性机制不明确等问题,旨在为新型鱼糜开发及其凝胶特性改良方面的研究提供理论支撑,为进一步开发新型鱼糜提供指导方向。

     

    Abstract: Gel properties play a crucial role in evaluating the quality of surimi products, which are favored by consumers for their high nutritional value, delightful taste, and convenient storage and transportation. However, with the rapid development of China's food manufacturing industry and the diversification of consumer groups, traditional surimi products are unable to satisfy the demands for a balanced diet and sensory characteristics. As a result, there is growing interest in developing novel surimi products, particularly in exploring the use of alternative animal- and plant-based raw materials to produce mixed surimi gel with expected gel properties. In this review, the research progress of animal and plant proteins and surimi gel formation mechanism is summarized. The animal and plant proteins can effectively improve the gel properties, water holding capacity and microstructure of surimi by promoting the cross-linking between proteins and inhibiting the activity of surimi protease, respectively is expounded. The issues of suboptimal sensory attributes and an ambiguous modification mechanism during the enhancement of mixed surimi product quality are identified. The aim is to provide theoretical support for the development of novel surimi products with improved gel properties while offering guidance for further advancements.

     

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