鱼糜凝胶的形成机制及混合鱼糜研究进展

Formation mechanism of surimi gelation and research progress on blend surimi

中文关键词:  鱼糜  混合鱼糜  凝胶

英文关键词:surimi  blend surimi  gel

中文摘要:

      凝胶特性是决定鱼糜制品品质的重要指标, 本文主要从以下几个方面综述了鱼糜凝胶形成机制的研究进展: 鱼糜凝胶形成的物质基础(肌球蛋白、肌动蛋白), 凝胶形成作用力(二硫键、疏水作用、静电相互作用、氢键、酶交联作用), 凝胶形成过程中水分存在状态及混合鱼糜。目前鱼糜制品需求量逐年增加, 但其主要原料海水鱼资源却日益匮乏, 相反我国淡水鱼资源丰富且价格低廉, 而淡水鱼糜的凝胶特性较海水鱼糜差, 提高凝胶特性成为淡水鱼糜产品开发的研究方向之一。合适的比例混合不同种类的海水鱼糜或是淡水/海水鱼鱼糜, 对其凝胶特性的提高均有协同增效作用, 有助于改善产品的色泽, 并有助于减少淡水鱼糜制品的土腥味, 改善其风味。

英文摘要:

      Gel property is an important indicator to the quality of surimi product. The paper mainly summarized in gelation mechanism of surimi from the following aspects: forming material basis (myosin, actin) and the gel forming force (disulfide bond, hydrophobic effect, electrostatic interaction, hydrogen bond, cross-linked enzyme) of surimi gel, water state during the gel forming and blend surimi. In the present, the demand quantity of surimi products has increased year by year, but the main raw materials of marine fish resources are increasingly scarce. On the contrary, freshwater fish that can be used for surimi processing resources are very rich in China, and their price is low. Gel properties of freshwater fish surimi is worse than marine fish surimi, and how to improve it is one of the bottlenecks in the development of freshwater fish surimi. The blended surimi from freshwater fish with marine fish can produce gel synergies under the proper conditions, and improve the color and flavor, and meanwhile decrease the earthy smell of freshwater fish surimi.