外源添加物在鱼糜制品中的应用研究进展

1. 渤海大学食品科学与工程学院, 国家鱼糜及鱼糜制品加工技术研发分中心, 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

基金项目:

中国博士后基金(2016M592021,2016M602635)。

国家自然科学基金(31701629,31571868)

辽宁省博士启动基金(20170520114)

详细信息

Research Progress of the Application of Exogenous Additives in Surimi Products

1. College of Food Science and Technology, Bohai University;National R&D Branch Center of Surimi and Surimi Products Processing, 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

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。
- 鱼糜制品 /
- 外源添加物 /
- 凝胶特性 /
- 质量和功能特性 /
- 货架期
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.
- surimi products /
- exogenous additive /
- gel properties /
- quality and functional characteristics /
- shelf life

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