鱼糜蛋白制品及其加工技术
作者:
作者单位:

(1.中国农业科学院农产品加工研究所 农业农村部农产品加工综合性重点实验室 北京 100193;2.厦门大学化学化工学院化学工程与生物工程系 福建厦门 361005)

作者简介:

张玉洁(1997—),女,硕士生

通讯作者:

中图分类号:

基金项目:

国家自然科学基金青年科学基金项目(31901608);


Surimi Protein Products and Its Processing Technology
Author:
Affiliation:

(1.Institute of Food Science and Technology,Chinese Academy of Agriculture Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;2.Department of Chemical and Biochemical Engineering,College of Chemistry and Chemical Engineering,Xiamen University,Xiamen 361005,Fujian)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    鱼糜是将原料鱼经加工处理得到的一种中间蛋白质制品,营养价值高,价格低廉,具有较高的开发应用潜力。鱼糜富含蛋白质(约17%),在加工过程中受加工条件,如压力、温度、剪切力、超声波、微波等的影响,会使鱼糜蛋白的结构及凝胶特性等发生改变,进而制得各式各样的鱼糜制品,如鱼糕、鱼丸、鱼肠、鱼面、鱼豆腐和仿生制品等。其中仿生制品(如仿生蟹肉)等附加值较高,受到广泛关注。然而,目前鱼糜制品品质参差不齐,受原料种类、批次及凝胶特性差异的影响较大,且加工过程中鱼糜蛋白结构梯次性变化与鱼糜制品品质的构效关系不明晰,这严重制约了高附加值和高品质鱼糜制品的开发。本文调研了我国鱼糜制品市场概况,结合超高压、挤压、微波、超声波、电子束辐照、3D打印等鱼糜制品加工技术,阐述加工过程中鱼糜蛋白凝胶特性变化特点及其与制品品质的关系,为改善鱼糜制品品质和“双蛋白”等新型营养健康鱼糜制品研发提供参考。

    Abstract:

    Surimi is an intermediate protein product gained from the raw fish,having high nutritional value,low price and high developing and utilization potential.Surimi is rich in protein (about 17%),and during processing the structure and gel properties of surimi protein are changed by the processing conditions such as pressure,temperature,shear force,ultrasound,microwave,etc.Then various surimi products such as fish cakes,fish balls,fish sausages,fish noodles,fish tofu and bionic products are manufactured.The bionic crab meat is high value-added and gains widespread concern.However,affected by the difference in the types,batches and gel characteristics of the raw material,the quality of surimi products is uneven,and during processing the structure-activity relationship between the gradual changes of surimi protein structure and the quality of surimi products is still unclear,which restricts the development of high value-added and high-quality surimi products.This study firstly investigated the market overview of the surimi products in China,and then described the characteristics of surimi protein gel change during processing and its relationship with product quality combined with ultra high pressure,extrusion,microwave,ultrasonic,electron beam irradiation and 3D printing,providing reference for the improvement of the quality of surimi products and the development of the "double protein" surimi products and other new nutritional and healthy surimi products.

    参考文献
    相似文献
    引证文献
引用本文

张玉洁,张金闯,陈琼玲,刘丽,何宁,王强.鱼糜蛋白制品及其加工技术[J].中国食品学报,2022,22(1):389-400

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2021-01-23
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-02-11
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知